Snickerdoodle Cookies
These gluten-free Pumpkin Snickerdoodle Cookies are soft and chewy. They are also healthier than what we usually find in the store and yet, easy to make. A perfect recipe to stay healthy during Fall season.
Servings: 20 cookies
Ingredients
- 85 g ground flaxseed
- 45 g ground chia seeds
- 120 g tigernut flour
- 60 g sweetener
- 50 g syrup
- 50 g pumpkin flour
- 1 tsp baking powder
- 100 g coconut oil
- 1 tbsp pumpkin spice
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, add all the ingredients except coconut oil. Mix until well combined.
- Mix in the coconut oil and mix until well combined. I used my hands to make it easier and to make sure there is no chunks of coconut oil.
- You can use a cookie scoop to scoop the cookie dough onto the prepared baking sheets. You can also use your hands and do the same. You will be able to make approximatively 20 cookies.
- Bake for 10-15 minutes.