Happy Halloween! My Pumpkin Peanut Butter Snickerdoodles are just what your ghosts and goblins need for a special treat on this fun holiday. My cookies are gluten free and made with no refined sugar, so no spiking your blood sugar, or feeling sluggish after snacking on these treats! These scrumptious cookies will take you all the way through this holiday season. Enjoy!
Ingredients:
1/3 cup pumpkin puree
1/4 cup peanut butter
1 egg
1/4 cup coconut palm sugar
1 tbsp maple syrup
1/4 coconut oil, melted
1 tsp vanilla
1/2 tsp baking soda
1 tbsp pumpkin pie spice
1/4 tsp sea salt
2 cups almond flour
3 tbsp coconut flour
To roll cookies in:
1/4 cup coconut palm sugar
1/2 tbsp cinnamon
Directions:
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Mix all ingredients (except the coconut palm sugar and cinnamon at the end, to roll cookies in) in a bowl and stir until a dough forms. Roll into 1 inch balls and roll each ball in the coconut palm sugar and cinnamon mixture. Place on parchment paper and flatten slightly with your fingers. Bake for 8-10 minutes or until golden brown. Let cool for 10 minutes. Enjoy!
