Low FODMAP Pumpkin Snickerdoodles - Dairy Free & Paleo
These Pumpkin Snickerdoodles are super soft, with a slightly crisp edge and the perfect amount of pumpkin spice. They freeze great as they stay soft even after frozen!
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.