Pumpkin Snickerdoodles (dairy, egg, gluten and sugar-free options)
Ingredients
Cookies:
1/2 cup coconut oil (or healthy fat alternative like butter)
3/4 cup granulated sweetener (the healthiest possible)
1 large egg or equivalent substitute
1/2 cup pumpkin puree
1/2 tsp pure vanilla
2 cups flour (whole grain preferred. I used a gluten free flour home-ground blend)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
3/4 tsp baking soda
1/2 tsp salt (natural salt preferred)
Cinnamon Coating:
1/2 cup granulated sweetener (as healthy as possible)
1 tsp cinnamon
1/4 tsp nutmeg
Method
1. Preheat oven to 350 degrees.
2. Combine sweetener and spices for cinnamon coating and set aside.
3. Add flour, spices, baking soda, and salt to a medium bowl. Set aside.
3. Melt coconut oil in a pan over low heat (not necessary possibly in warmer months or if using another fat that is not so hard at room temperature). Place in a bowl.
3. Add sweetener and egg (or substitute) to the oil and beat well. Add pumpkin and vanilla and mix well again.
4. Add dries to wets and mix ’til combined. Do not over mix.
5. Make balls of dough (I use a small cookie scoop for this process), roll into balls, drop in cinnamon sugar topping, and roll to coat.
6. Place on cookie sheet / baking stone (I love my stones) about 2 inches apart. Flatten a bit with your hand.
7. Bake in preheated oven for about 10 minutes, or until slightly golden brown.
8. Allow to cool about 5 minutes before removing from tray and placing on a cooling rack.
9. Try not to eat them all 
.
.Notes and Tips:
1. If using gluten-free flour, you will want to make your cookies a bit smaller as gluten free baked goods tend to crumble easily.
2. For my gluten-free blend, I tend to use a majority of sweet brown rice. It has the sticky texture that you lost by taking out the gluten. I tend to bake all my gluten-free baked good with all whole grains. If you must, you can add some gluten free starch to help hold the cookies together, but if you make them small enough I don’t think it’s necessary.
3. You can use either a granulated or liquid sweetener in the cookie part. Read my tips onSubstituting Sweeteners for Cooking and Baking.
4. Instead of the spices, you could also substitute 2 tsp Pumpkin Pie Spice.
For more healthy recipes to fill your home with the fragrance of fall, how about:
And I promise that there will be more coming, including a Pumpkin Chia Pudding and hopefully a Pumpkin Custard, and of course, Pumpkin Pie:-)!
Do you have a favorite pumpkin recipe?
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