Purely Elizabeth | Pumpkin Spice Snickerdoodle CookiesPurely Elizabeth.

Pumpkin Spice Snickerdoodle Cookies

October 2019

Eat, Live, Recipes

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



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)


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