Pumpkin Spice Snickerdoodle Cookies

Oh my GOURD these Pumpkin Spice Snickerdoodle cookies made by our friend @Taylorewebb are low-fodmap, gluten free, and dairy free and channel everything about fall we love.

Pumpkin Spice Snickerdoodle Cookies Image 2

gluten-free

ingredients

Dry Ingredients
1 cup of almond flour

1/4 cup of coconut flour

1/2 tsp of baking powder

1/4 tsp of salt

2 tsp of cinnamon

1 tsp of pumpkin spice

Wet Ingredients
1/4 cup of coconut oil

1/2 cup of coconut sugar

2 Tbsps of maple syrup

1 tsp of vanilla

1 egg (or flax egg)

instructions

Preheat your oven to 350 F, and line a baking sheet with parchment paper. Mix together all the dry ingredients, and in a separate bowl, mix together the wet ingredients until smooth. Combine the wet and dry ingredients and fold together to make a dough. Roll the dough into Tbsp-sized balls and roll into Purely Elizabeth Pumpkin Cinnamon crushed up granola. Place on the baking sheet, press down, and bake in the oven for 12-15 minutes.

gluten-free ingredients Dry Ingredients 1 cup of almond flour 1/4 cup of coconut flour 1/2 tsp of baking powder 1/4 tsp of salt 2 tsp of cinnamon 1 tsp of pumpkin spice Wet Ingredients 1/4 cup of coconut oil 1/2 cup of coconut sugar 2 Tbsps of maple syrup 1 tsp of vanilla 1 egg (or flax egg) instructions Preheat your oven to 350 F, and line a baking sheet with parchment paper. Mix together all the dry ingredients, and in a separate bowl, mix together the wet ingredients until smooth. Combine the wet and dry ingredients and fold together to make a dough. Roll the dough into Tbsp-sized balls and roll into Purely Elizabeth Pumpkin Cinnamon crushed up granola. Place on the baking sheet, press down, and bake in the oven for 12-15 minutes.   Pumpkin Spice Snickerdoodle Cookie

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