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.
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.
