Pumpkin Snickerdoodle Cookies

By Samah Dada

YIELDS: 6 cookies

COOK TIME: 25 min

PREP TIME: 15 min


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INGREDIENTS

  • ⅓ cup pumpkin purée
  • 3 tbsp coconut oil, melted and cooled
  • ¼ cup maple syrup
  • ½ cup coconut sugar
  • 1 tsp vanilla extract
  • 1 ½ cup almond flour
  • ½ cup oat flour
  • ½ tsp cinnamon
  • 1 tsp pumpkin spice
  • ¼ tsp salt
  • ¼ tsp baking soda
  • ½ tsp cream of tartar

Top: with mixture of 1/4 tsp cinnamon, 1/4 tsp pumpkin spice, and 2 tbsp coconut sugar

Icing

  • ½ cup cashews, soaked
  • ¼ cup oat milk (sub favorite non-dairy milk)
  • ¼ cup maple syrup
  • Pinch salt

RECIPE

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a medium bowl, mix together the pumpkin purée, coconut oil, maple syrup, vanilla, and coconut sugar until smooth.
  3. In a separate bowl, whisk together the almond and oat flours, cinnamon, pumpkin spice, salt, baking soda, and cream of tartar.
  4. Combine the wet and dry ingredients until a cookie dough is achieved.
  5. Using a cookie scoop, scoop out cookies onto the baking sheet. Press down slightly to flatten.
  6. Sprinkle the cinnamon/pumpkin spice/sugar mixture on top.
  7. Bake for about 25 minutes, or until cookies have puffed up and are golden around the edges and bottom.
  8. Soak the cashews by boiling them in water for 15-20 minutes and then blend it with the other ingredients. Then drizzle over the cookies & enjoy!