Gluten-Free+Vegan Pumpkin Snickerdoodles // 

Christmas in July is definitely a real thing that is still lingering for me. Living in Los Angeles where it’s currently hanging around the 90s everyday, I have been ready for cooler weather for quite some time. Some people get baby fever. I get Christmas fever…every year…every summer when it’s super hot. 

I have been gathering cozy blankets, lighting candles, and trying to will fall to arrive sooner. What better way to get in the spirit than to do some holiday baking?! This recipe will make you feel all warm and fuzzy inside, and the best part is, it’s super easy & affordable. I know some of you are going to get mad at me and tell me that it’s too early for pumpkin, but I don’t believe in spice based rules. 😉 

You will need:

2 cups almond flour

½ tsp baking powder

¼ tsp salt

½ tsp pumpkin pie spice

3 tbsp coconut oil (melted)

3 tbsp pumpkin puree

¼ cup maple syrup

2 tsp vanilla extract

¼ cup cinnamon

1 tbsp coconut/palm sugar
-Preheat your oven to 350

-Grab a bowl and mix your almond flour, baking powder, salt, and pumpkin spice powder

-In another bowl, whisk your coconut oil, pumpkin puree, vanilla extract, maple syrup

-Add the wet ingredients to dry. Mix together until wet, and sticky. Refrigerate for about 8 minutes to let the dough firm up a bit more 

-On a plate, mix cinnamon and coconut sugar

-Roll dough balls that are about 1.5 inches, then roll dough into your cinnamon mixture

-Place on a cookie sheet. Using a jar or glass, flatten cookies to about ½ inch thick.

-Bake cookies for 10-12 minutes (depending on oven and thickness of cookies). Cookies should feel firm on the top, but may be soft in the middle. They will continue to get firmer once out of the oven 

Enjoy your summer holiday baking, friends! 

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