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Molly Miller

Pumpkin Snickerdoodles- THM S, keto, low carb

A pumpkin, low carb version of the classic snickerdoodle. Pumpkin & cinnamon is always a favorite :)
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Ingredients Method Notes

Ingredients
  

Dry Ingredients:
  • 1 c. almond flour
  • 1/2 c. baking blend
  • 1/2 c. oat fiber * (you can use 2 c. almond flour, but I prefer the combo of these flours for taste, texture & to lighten things up :)
  • 3/4 c. gentle sweet (or the sweetener equivalent)
  • 1/2 t. baking soda
  • 2 t. cream of tartar
  • 1/2 t. xantham (or gluccie)
  • 1 T. + 1 t. pumpkin pie seasoning
Wet Ingredients:
  • 1 egg
  • 1/2 c. butter
  • 1/3 c. canned pumpkin (not pumpkin pie filling)
  • 1 T. sugar free maple syrup (or 1 1/2 tsp. maple extract)
Cinnamon/"Sugar" Coating:
  • 2 T. gentle sweet
  • 1 t. cinnamon

Method
 

  1. Preheat the oven to 350
  2. Mix the dry ingredients together
  3. Cream together the wet ingredients
  4. Combine wet & dry ingredients
  5. Push dough together, roll into balls, & set on a plate
  6. Roll the balls one at a time in cinnamon/sugar mixture & set them on a greased cookie sheet (I use olive, avocado or coconut oil spray)
  7. Flatten them with the palm of your hand
  8. Bake for 8-10 minutes
  9. Let them cool completely before removing them from the pan
  10. Store them in an airtight container in the fridge

Notes

The texture of these cookies is really crumbly, so you need to be patient as you form the cookies but they are worth it :) If you need to, you can add a little bit of unsweetened almond milk to the mixture to make them easier to form. 
Makes 2 1/2 cookies