pumpkin snickerdoodle cookies
a plush snickerdoodle-like cookie that's got a hint of pumpkin, with nutmeg and ginger to accompany it.
Ingredients
- 1 + 1/2 cup almond flour
- 1/3 cup + 2 tbsp pumpkin puree i use fresh pumpkin or butternut squash if i don't have any pumpkin!
- 3 tbsp honey
- 1 tbsp melted butter
- 1/2 tsp baking soda
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1 egg
- 1 tbsp cinnamon for coating
Instructions
- start by mixing you dry ingredients in a medium sized bowl-- your almond flour, baking soda, cinnamon, nutmeg and ginger.
- proceed to add your pumpkin puree, mixing everything as it becomes a crumbly texture. add in the butter, honey and vanilla and continue to combine as the batter smoothens out.
- now add the egg and mix everything until it's well combined.
- once the batter is prepared, take a shallow bowl or plate and place one (large) tbsp of cinnamon in the middle.
- now using a tbsp of batter at a time, roll the cookie dough into a small ball and then roll the small ball in the plate of cinnamon, coating it until it's all well covered.
- place the cinnamon-coated cookie on a parchment paper-lined baking tray, and now using the palm of your hand, flatten the cookie slightly.
- repeat until you have no more batter, approximately 18 cookies.
- bake the cookies in a preheated oven at 350 for 11-12 minutes. remove from oven and allow to cool.
- store the cookies in an airtight glass container in the fridge or freezer.