Paleo Pumpkin Snickerdoodles
Looking for the perfect gluten-free fall dessert? Try this Paleo Pumpkin Snickerdoodles Recipe! Light, fluffy + SO yummy!
WW Freestyle Points 3
Ingredients
- 4 tablespoons maple syrup
- 2 tablespoons pumpkin puree
- 4 tablespoons melted coconut oil
- 1 egg
- 1 egg white
- 1.5 cups Bob's Red Mill Paleo Baking Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon coconut sugar
For rolling:
- 1 teaspoon cinnamon
- 2 tbsp coconut sugar
Instructions
- In a large bowl mix together maple syrup, pumpkin puree, coconut oil, egg + egg white.
- Stir in Paleo Baking Flour, baking soda/powder + spices.
- Chill dough in fridge for 1 hour (This is mandatory and cookies will not come out the same if you do not chill the dough)
- Preheat oven to 350. Mix together cinnamon and sugar for rolling mixture off to the side.
- Remove dough from refrigerator and shape into 1 inch balls. Roll each ball in cinnamon/sugar mixture and place on a greased cookie sheet or silpat liner
- Press the balls down with the palm of your hand or a greased bottom of a glass to flatten
- Bake at 350 for 10-15 minutes until golden brown
Nutrition Facts
Nutrition Facts
Paleo Pumpkin Snickerdoodles
Amount Per Serving (1 cookie)
Calories 92
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Cholesterol 9mg3%
Sodium 92mg4%
Potassium 42mg1%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 4g4%
Protein 2g4%
Vitamin A 273IU5%
Vitamin C 1mg1%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
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