Pumpkin Snickerdoodle Cookies
To-date, this is my most recreated recipe from you guys. And, I don’t blame you. I personally like putting them at the bottom of a cup and pouring cold almond milk over them, letting the cookies soak for a minute, and then eating them like cereal. So good. So so good.
Ingredients:
1 cup almond flour
½ teaspoon cinnamon
⅛ teaspoon sea salt
⅛ teaspoon baking soda
⅓ cup pumpkin puree
2 tablespoons melted coconut oil
2 tablespoons maple syrup
Cinnamon sugar
Instructions:
Preheat oven to 350 F. Mix the dry ingredients and wet ingredients separately. Then, add together. Roll into little balls and roll in a cinnamon sugar mix (I used Savory Spice Shop cinnamon sugar), press down flat gently with a fork and then bake for 10-12 minutes.