Healthy Pumpkin Snickerdoodles Gluten Free Sugar Free With Vegan And Keto Options Recipes

VEGAN SNICKERDOODLE COOKIES (GLUTEN-FREE + REFINED SUGAR-FREE)

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
• In a completely dry high-speed blender add 1 cup oats and blend until a super-fine flour is formed. Place the oat flour in a medium-sized mixing bowl. Note: I have not tested this recipe with store-bought oat flour (results may vary).
• To the mixing bowl add 1 cup almond flour, 1/2 teaspoon baking soda and 1/4 teaspoon fine salt and stir to fully combine. Add the wet ingredients (1/4 cup melted coconut oil, 1/4 cup maple syrup and 1 teaspoon vanilla extract) and combine using a hand mixer. Set the cookie dough aside.
• In a separate small bowl, whisk together 2 tablespoons maple sugar (or coconut sugar) and 1/2 teaspoon ground cinnamon. Set aside.
• Using a retractable cookie scoop, make 12 cookies (about 1.5 tablespoons in size each). Roll each cookie in the sugar/cinnamon mixture so that the entire cookie dough ball is well coated with cinnamon and sugar. Place on your prepared baking sheet and lightly press down with your fingers to make a puck shape.
• Bake for 9 minutes. Remove from oven and allow the cookies to cool directly on the baking sheet for 10 minutes before moving to a cooling rack to fully cool. They will harden as they cool so be sure to wait to handle them until they have fully cooled. Enjoy after they have fully cooled or store in an airtight container for up to 5 days.

SUGAR FREE PUMPKIN SNICKERDOODLE COOKIES

Steps:

• Preheat your oven to 350 and prepare two cookie sheets for nonstick. I like to use Parchment Paper .
• Use a whisk or fork to mix together the flour, pumpkin pie spice, cream of tarter, and baking soda in a mixing bowl. Set this bowl aside .
• In a large mixing bowl, beat together the butter with the sugar alternative until smooth. Then beat in the eggs and the vanilla extract.
• For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, mixing between additions. Then fold in the pumpkin puree.
• Bake until the cookies begin to brown and there is cracking on the top- about 10-12 minutes. Allow the cookie to cool on a rack.

HEALTHY PUMPKIN SNICKERDOODLES - GLUTEN-FREE, SUGAR-FREE, WITH VEGAN AND KETO OPTIONS

Steps:

• Preheat oven to 350°F.
• Combine ingredients for Cinnamon Coating and set aside for later use.
• Combine flour, salt, baking soda and spices in a medium-sized bowl.
• If coconut oil is not soft enough to mix easily, melt in a pan over low heat. Place in a bowl.
• Add sweetener and egg (or substitute) to the softened oil. Beat well. Add pumpkin puree and vanilla. Beat well again.
• Add dry ingredients to wet ingredients. Mix thoroughly, but do not over-mix.
• Take a small amount of dough (I use a small cookie scoop for this process), roll into balls, drop in cinnamon sugar topping, and roll to coat. (NOTE: For gluten-free cookies, the smaller the cookie the better as they will crumble more easily than those made with gluten flours.)
• Place on a baking stone or cookie sheet (I highly recommend baking stones) about 2 inches apart, flattening a bit with your hand (or the bottom of a glass).
• Bake for about 10 minutes, or until slightly golden brown.
• Cool for approximately 5 minutes before removing from baking sheet to cool on a cooling rack.
• Try not to eat them all at once :-).