Chewy Pumpkin Snickerdoodles (Paleo and Gluten Free)
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Gluten-containing cereals: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1¼ cup finely ground almond flour
- ¼ cup tapioca starch or arrowroot starch
- 2 teaspoons pumpkin spice blend (2 teaspoons pumpkin spice blend = 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, pinch of ground clove)
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon Diamond Crystal kosher salt
- ⅔ cup coconut sugar use blonde coconut sugar for a lighter colored cookie
- ⅓ cup melted refined coconut oil at room temperature
- 2½ tablespoons canned pumpkin purée (not pumpkin pie filling; blot lightly with paper towel if watery)
- 1½ teaspoons vanilla extract
- 1 large egg yolk (not the whole egg!)
- 1 tablespoon coconut sugar
- 1½ teaspoons pumpkin spice blend
Method
- In a medium bowl, whisk together almond flour, tapioca starch, pumpkin pie spice, cream of tartar, baking soda, and salt until uniform.
- In a large bowl, beat the coconut sugar, melted coconut oil, pumpkin purée, and vanilla with an electric mixer on medium to medium-high speed until smooth.
- Add the egg yolk and beat on medium-high until the mixture is ribbony, thick, and lighter in color (about 2 minutes).
- Add the dry mixture to the wet and mix on low just until combined. The dough will be soft but cohesive.
- Cover and refrigerate the dough for at least 2 hours (or overnight) until firm enough to scoop and roll.
- When ready to bake, heat the oven to 375°F (190°C) with a rack in the middle. Line two rimmed baking sheets with parchment.
- In a small bowl, stir together the coating ingredients.
- Using a medium disher, divide the dough into 16 equal portions, about 1¼-tablespoon each. Use your hands to roll each portion into a round ball. Next, coat each ball generously in the spiced sugar.
- Arrange 8 cookies per baking sheet, spaced about 2 inches apart. Bake one tray at a time in the center of the oven for 9 to 11 minutes, until edges are golden and centers are soft but set. Always use a cool tray—never scoop dough onto a hot sheet pan or the cookies will overspread.
- Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Enjoy!