These Paleo pumpkin snickerdoodles are super easy to make and contain no eggs, so it’s guilt-free spoon and bowl licking once they’re in the oven!
Ingredients
1 cup almond butter
1 cup coconut sugar
1/2 cup pumpkin puree
2 tbsp coconut flour
1 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
Directions
Preheat your oven to 350 degrees Fahrenheit, and line two baking sheets with parchment paper.
Place all of the ingredients in a large mixing bowl, and use a large spoon to mix until creamy.
Scoop out overflowing tablespoon sized dollops onto your parchment lined baking sheet, leaving plenty of room between cookies because they will spread out quite a bit. Sprinkle a little more cinnamon and coconut sugar on top.
Place your baking sheets in the oven and cook for 11-12 minutes, or until the edges turn golden brown. Remove from oven once done and let cool completely before removing from parchment paper. Store in an airtight container on the counter for about a week.
