Pumpkin Snickerdoodles - Paleo, Grain Free & low carb
Prep time: 10 mins
Cook time: 10 mins
...
Prep time: 10 mins
Cook time: 10 mins
...
Total time: 20 mins
Serves: 15
Ingredients
•2 cups blanched almond flour
•½ teaspoon cinnamon
•¼ teaspoon salt
•¼ teaspoon baking soda
•½ cup fresh pumpkin puree
•3 tablespoons melted coconut oil
•3 tablespoons honey or coconut nectar (I use the unsweetened honey from wal-mart)
•1 teaspoon vanilla
•Optional: 1 tablespoon psyllium husks (adds a firmer texture)
•2 tablespoons granulated erythritol
•1 teaspoon cinnamon
Instructions
1.Preheat oven to 350 degrees.
2.In a medium bowl, whisk the flour, cinnamon, salt, and soda.
3.In a liquid measuring cup, mix the wet ingredients through the psyllium husks well (make sure your pumpkin in room temp so the coconut oil does not harden!)
4.Pour the wet mixture into the dry mix and blend with a wooden spoon. The mixture will be stubborn, work it to moisten everything well.
5.Roll the batter into 14-16 cookies, roughly golf ball size.
6.Mix your cinnamon sugar coating in a small bowl (erythritol and remaining cinnamon).
7.Roll each ball into the mixture, and place on a parchment lined cookie sheet. Press down slightly with the palm of your hand or the bottom of a small glass these cookies don't move much!
8.Bake for 10-13 minutes until bottoms are golden.
9.Cool on cookie sheet for 10 minutes, remove and store in an airtight container.
For nutritional values of this recipe: https://www.caloriecount.com/cc/recipe_analysis.php
adapted to low carb from tessadomesticdiva.com
Serves: 15
Ingredients
•2 cups blanched almond flour
•½ teaspoon cinnamon
•¼ teaspoon salt
•¼ teaspoon baking soda
•½ cup fresh pumpkin puree
•3 tablespoons melted coconut oil
•3 tablespoons honey or coconut nectar (I use the unsweetened honey from wal-mart)
•1 teaspoon vanilla
•Optional: 1 tablespoon psyllium husks (adds a firmer texture)
•2 tablespoons granulated erythritol
•1 teaspoon cinnamon
Instructions
1.Preheat oven to 350 degrees.
2.In a medium bowl, whisk the flour, cinnamon, salt, and soda.
3.In a liquid measuring cup, mix the wet ingredients through the psyllium husks well (make sure your pumpkin in room temp so the coconut oil does not harden!)
4.Pour the wet mixture into the dry mix and blend with a wooden spoon. The mixture will be stubborn, work it to moisten everything well.
5.Roll the batter into 14-16 cookies, roughly golf ball size.
6.Mix your cinnamon sugar coating in a small bowl (erythritol and remaining cinnamon).
7.Roll each ball into the mixture, and place on a parchment lined cookie sheet. Press down slightly with the palm of your hand or the bottom of a small glass these cookies don't move much!
8.Bake for 10-13 minutes until bottoms are golden.
9.Cool on cookie sheet for 10 minutes, remove and store in an airtight container.
For nutritional values of this recipe: https://www.caloriecount.com/cc/recipe_analysis.php
adapted to low carb from tessadomesticdiva.com
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