My favorite time of the year is here, so what better way to celebrate than with these Low FODMAP Pumpkin Snickerdoodles? They are super soft (from the pumpkin), with a slightly crisp edge and the perfect amount of pumpkin pie spices. They are so insanely addicting that I’ve already had 4 today – oops! It’s a good thing that they freez SUPER well and stay so soft that you can eat them straight out of the freezer! Perfect for keeping a nice fall treat on hand in case of emergencies. 🙂 They are also Dairy Free & Paleo. But that’s enough of that – let’s get into it!
What You’ll Need
Baking Sheet & Parchment Paper
Measuring Cups & Spoons
Medium Bowl & Whisk – For dry ingredients.
Large Bowl & Fork or Mixer – For wet ingredients.
Cookie Scoop – Recommended but not necessary!
Ingredients & FODMAP Content
Almond Flour – The base flour of this cookie, almond flour is Low FODMAP in 1/4 cup servings. Be sure to use fine, blanched almond flour instead of almond meal or natural almond flour. I usually use the almond flour from Anthony’s Goods, which I order off of Amazon. Or I also use Bob Red Mill’s which is available at most grocery stores.
Tapioca Flour – Low FODMAP in 2/3 cup servings. I like to use tapioca flour alongside almond flour to lighten the dough, as tapioca flour is much finer and less dense than almond flour.
Baking Soda & Cream of Tartar – Gives the cookie the perfect amount of rise. If your cookies fall flat, be sure your baking soda is not too old as it does lose potency over time.
Pumpkin Pie Spice – The FODMAP content is negligible due to the quantity used. If you don’t have pre-mixed pumpkin pie spice on hand, I provide a spice mixture you can use to make your own pumpkin pie spice for this recipe.
Granulated Maple Sugar – I like to use granulated maple sugar to keep this free of refined sugars. You can substitute this with white sugar if you are fine with consuming refined sugars, as I know maple sugar can be expensive. I usually buy it in bulk off of Amazon by the brand, A&A.
Plant-Based Butter – I used Earth Balance’s Unsalted Buttery Sticks, but you can also use real butter if you are fine with dairy. I also like to use Miyoko’s which I find at Ralphs, Sprouts or Whole Foods.
Pumpkin Purée – Low FODMAP in 1/3 cup servings. Plain canned pumpkin is what I use here (and not pumpkin pie filling).
Egg – Binds the ingredients together & helps the cookies rise. I have not tried making this recipe plant-based, but I may do so soon. If you beat me to it, let me know how it goes!
Vanilla Extract – For extra flavor.
Enjoy!
If you tried these Low FODMAP Pumpkin Snickerdoodles, I’d love to know! Drop me a review or comment to let me know how you like them. It really does support my little blog when you do! Or you can also tag me on Instagram @thefodmapfactor or hashtag it #thefodmapfactor. I love to see it!
Low FODMAP Pumpkin Snickerdoodles – Dairy Free & Paleo
Ingredients
Dry Ingredients
- 1-1/2 cups fine, blanched almond flour
- 3/4 cup tapioca flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon fine sea salt
- 1-1/4 teaspoons pumpkin pie spice* or see spice mixture below
Wet Ingredient Mixture
- 1/2 cup granulated maple sugar
- 1/4 cup plant-based butter softened
- 1/3 cup pumpkin purée extra moisture blotted out
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon Sugar Mixture (Place into a small bowl)
- 2 tablespoons granulated maple sugar
- 1 tablespoon ground cinnamon
Pumpkin Pie Spice (If you don't have it pre-mixed)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground clove
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, tapioca flour, baking soda, cream of tartar and sea salt until thoroughly combined.
- In a large bowl, either manually using a fork or a mixer, cream together the plant-based butter and granulated maple sugar until the sugar is fully incorporated.
- Place your pumpkin purée in two paper towels to blot out excess moisture. This will prevent the cookies from being too cakey. Add this into the large bowl, along with the egg and vanilla extract. Mix to combine until pumpkin is evenly distributed into the mixture.
- Pour dry ingredients gradually into the wet ingredients and mix together just until combined. The batter will appear very wet for cookie dough.
- Optional if using a cookie scoop, recommended if not using a cookie scoop: Chill the cookie dough in the fridge for 15-20 minutes to allow it to set. This will make the dough easier to handle when rolling into the cinnamon sugar. However if you are using a cookie scoop, this step is not absolutely necessary.
- Use cookie scoop to scoop the dough into 1 tablespoon balls. Drop them into the cinnamon sugar bowl and shake the bowl to allow the dough ball to roll around until completely coated. Gently lift the dough and place in baking sheet, shaping into a round shape and flattening slightly. This will yield about 20-24 cookies.
- Bake for 11-13 minutes. Let cool for 10 minutes on pan before transferring to cooling rack to cool completely. Enjoy once cooled.
Did you make this recipe?
Tag @thefodmapfactor on Instagram and hashtag it #thefodmapfactor. <3
