Soft and Chewy Pumpkin Snickerdoodle Cookies
Soft, chewy and delicious pumpkin spice cookies that are fully vegan and gluten-free.
Servings 12
Ingredients
- 1/2 cup oat flour
- 5 tbsp oat flour
- 3 tbsp almond flour
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 2/4 cup pumpkin puree
- 1/4 cup cashew butter
- 1 flax egg
- 1 tbsp pumpkin spice
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
Sugar mixture
- 1/2 cup cane sugar
- 1 tbsp pumpkin spice
Instructions
- In a medium bowl, whisk together the oat flour, almond flour, pumpkin spice, baking soda, cream of tartar and salt.
- For the wet ingredients, first make the flax egg by combining 1 tbsp of flax meal and 2 tbsp of water to a small bowl.
- While the flax egg thickens, combine the pumpkin puree, cashew butter, maple syrup, brown sugar and whisk to combine. Then add in your flax egg once thickened.
- Add the wet ingredients to the dry and mix together.
- Using an ice cream scooper or tbsp, scoop out a tablespoon of batter and drop it into the sugar spice mixture. Lightly coat the cookie dough with sugar and place on a parchment lined baking sheet.
- Bake in a 350 degree oven for 12-15 minutes or until the edges are golden brown.
Notes
The cookie dough is very, so don't be alarmed if you can't roll the dough in your hands. Dropping the cookie dough in the sugar mixture makes it easier to handle and gives the cookies a nice crispy outside.