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.

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