Ingredients:
For the Cookies:
- 1/4 cup Zen basil seeds
- 1/3 cup pumpkin puree
- 1/4 cup monk fruit sweetener (or other preferred sweetener)
- 1 tbsp maple syrup
- 1 egg
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 tbsp pumpkin spice
- 1 tbsp ground cinnamon
- 1/4 tsp baking soda
- Pinch of salt
- 1 1/2 cups almond flour
For the Cinnamon Sugar Coating:
- 1 tbsp ground cinnamon
- 2 tbsp monk fruit sweetener
Instructions:
1. Prepare the Dough:
- In a large bowl, combine the pumpkin puree, monk fruit sweetener, maple syrup, egg, melted coconut oil, and vanilla extract. Whisk until smooth and well combined.
2. Mix Dry Ingredients:
- In a separate bowl, combine the almond flour, Zen basil seeds, pumpkin spice, ground cinnamon, baking soda, and a pinch of salt. Stir together until evenly mixed.
3. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until well incorporated and a dough forms.
4. Shape the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about 1-2 tablespoons of dough to form each cookie and place them on the prepared baking sheet.
5. Prepare the Cinnamon Sugar Coating:
- In a small bowl, mix together the cinnamon and monk fruit sweetener. Roll each dough ball in the cinnamon-sugar mixture until fully coated.
6. Bake:
- Gently flatten each cookie with your fingers or a fork (as they won’t spread much during baking).
- Bake for 10-12 minutes, or until the edges are golden and the cookies are firm to the touch.
7. Cool and Enjoy:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Now you’ll have a lovely balance of pumpkin spice and cinnamon in these chewy and flavorful Paleo and gluten-free Pumpkin Snickerdoodles. Enjoy!
