The other day my daughter wanted to make cookies just for fun and asked her husband what kind he wanted. He described Snickerdoodles and she was so disappointed, yet came up with a wonderful vegan recipe on the spot! Low fat, full of good pumpkin fiber…what more could you ask for in a delicious sweet at the end of the day?
Ingredients:
1 smaller can pumpkin (13 oz?)
1/2 cup sugar
1 tablespoon honey
1/2 tsp maple extract
1/4 tsp orange extract
1 cup almond flour
1/2 cup whole wheat flour
1/2 cup white flour
1 teaspoon baking powder
1 tsp baking soda
1/4 tsp cinnamon
1 tsp salt
Dusting mix: vanilla sugar, cinnamon and nutmeg to taste
Combine all ingredients in paddle mixer until well mixed, drop cookie dough onto parchment lined cookie sheet using a 3 tablespoon scoop. Flatten with a flat bottom glass sprayed with oil and dipped in sugar dusting mix. Bake at 350 fahrenheit for 10 minutes.
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| Plant based, no added fat Pumpkin Snickerdoodle |
Ingredients:
1 smaller can pumpkin (13 oz?)
1/2 cup sugar
1 tablespoon honey
1/2 tsp maple extract
1/4 tsp orange extract
1 cup almond flour
1/2 cup whole wheat flour
1/2 cup white flour
1 teaspoon baking powder
1 tsp baking soda
1/4 tsp cinnamon
1 tsp salt
Dusting mix: vanilla sugar, cinnamon and nutmeg to taste
Combine all ingredients in paddle mixer until well mixed, drop cookie dough onto parchment lined cookie sheet using a 3 tablespoon scoop. Flatten with a flat bottom glass sprayed with oil and dipped in sugar dusting mix. Bake at 350 fahrenheit for 10 minutes.
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