Pumpkin Spice Snickerdoodle Cookies

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.