Pumpkin Snickerdoodles – Paleo, Grain Free & Vegan

Pumpkin Snickerdoodles - Paleo, Grain-Free, & Vegan

It always a treat finding grain free baked goods that contain no eggs.  It doesn’t happen a lot!  My husband and I try and limit our grains, but our little guy can’t have any nuts or eggs…so any baked good I make for us is almost never OK for him.  I love how this recipe is a snap to throw together and easily memorized.  With so little sweetener, and all the other wholesome ingredients…this is a treat that doesn’t carry a whole ton of guilt.

If you are more of a chocolate chip kind of person, leave off the coating and mix in a handful of chips!

Subtly orange-hued, ultra-moist, and delicately sweet, these cookies are fall treat begging to be made.

These get even more soft as they sit for a day.  Pumpkin and honey (they are humectants) will both do that to baked goods!  I like to store mine in the freezer, but on the counter for a few days works too!

GAPS diet?   Omit palm sugar and use only honey!  Also, leave the psyllium husks out.

Pumpkin Snickerdoodles - Paleo, Grain Free & Vegan

5.0 from 4 reviews
Pumpkin Snikerdoodles - Paleo, Grain Free & Vegan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Ingredients
  • 2 cups blanched almond flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup fresh pumpkin puree
  • 3 tablespoons melted coconut oil
  • 3 tablespoons honey or coconut nectar
  • 1 teaspoon vanilla
  • Optional: 1 tablespoon psyllium husks (adds a firmer texture)
  • 2 tablespoons palm sugar
  • 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, whisk the flour, cinnamon, salt, and soda.
  3. In a liquid measuring cup, mix the wet ingredients through the psyllium husks well (make sure your pumpkin in room temp so the coconut oil does not harden!)
  4. Pour the wet mixture into the dry mix and blend with a wooden spoon. The mixture will be stubborn, work it to moisten everything well.
  5. Roll the batter into 14-16 cookies, roughly golf ball size.
  6. Mix your cinnamon sugar coating in a small bowl (palm sugar and remaining cinnamon).
  7. Roll each ball into the mixture, and place on a parchment lined cookie sheet. Press down slightly with the palm of your hand: these cookies don't move much!
  8. Bake for 10-13 minutes until bottoms are golden.
  9. Cool on cookie sheet for 10 minutes, remove and store in an airtight container.

Pumpkin Snickerdoodles - Paleo, Grain Free & Vegan

This post was shared with Mostly Homemade Mondays, Natural Living Mondays, Fat Tuesday, GF TuesdayTasty Tuesdays, Hearth & Soul, Totally Talented Tuesdays, Waste Not Want Not, GF Wednesday, Wellness Wednesday, Real Food Wednesday,  Pennywise Platter, Full Plate Thursday, Real Food Fridays, Foodie Fridays, Lets Get Real Fridays, GF Friday, Simple Meals Friday, Savoring Saturdays,

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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!

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Posted in Cookies & Bars, Dessert, Grain Free/Paleo, Vegan
50 comments on “Pumpkin Snickerdoodles – Paleo, Grain Free & Vegan
  1. Cassidy @ Cooking Gluten (& Dairy) Free says:

    Can’t wait to try these, they look amazing! I just made my first grain AND egg free recipe last week… gingersnap cookies :) I’m pinning these and putting these on my list!

  2. France @ Beyond The Peel says:

    Wow how wonderful. I’ve bookmarked these to try this week. We love having a treat around that we can keep in the freezer for easy “almost guilt-free” treats.

  3. Dana says:

    Dear Tessa,
    I love you.
    Love,
    Dana
    THIS IS EXACTLY WHAT I NEED!

  4. Leslie @ Real Food Freaks says:

    Looking forward to trying these out! :)

  5. Anne-Marie Cain says:

    These look so yummy! I’d love for you to share your recipe on my new blog hop, {Wheat-Free Wednesday}! Hope to see you there! :)

    http://www.annemariecain.com/wheat-free-wednesday-blog-hop-party/

  6. Justyn @ Creative Christian Mama says:

    These look fantastic! I saw your post while linking-up at Wheat-Free Wednesday and had to check out the recipe! :-) I’ll adjust these a tad for our GAPS diet and use some of the pumpkin we just cooked. Yum!

  7. Lauren @ Oatmeal With A Fork says:

    Hahaha, each week I find myself clicking on your cookies! These look and sound fantastic! I have been meaning to buy some coconut nectar, so this gives me the perfect excuse! :-)

  8. Kammie @ Sensual Appeal says:

    Paleo AND vegan? That’s awesome!

  9. Heidi says:

    I like this recipe so much that I will be featuring it this week on Gluten-Free Monday at OneCreativeMommy.com. Please stop by and grab a featured button if you’d like. I hope you’ll be back to link up again on Monday.

  10. April @ The 21st Century Housewife says:

    Snickerdoodles just say fall to me! It’s so nice to see a special diet and allergy friendly recipe that looks so delicious!

  11. Lea H @ Nourishing Treasures says:

    Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

  12. Devin @ Nom Yum & Free says:

    Yum – perfect that they are too! My son would love these. As is custom for your recipes, these look delicious. Looks like I may have to get some more pumpkin puree after all! Thanks for sharing. (Also hope you don’t mind but you’re on my blog spotlight list.) Have a great week!

  13. Heather @Gluten-Free Cat says:

    I was out of the loop and missed these last week! WOW! I love your ingredients and the name. Perfect for this time of the year. (And I’m totally throwing in a handful of chocolate chips!)

  14. Linda says:

    Tessa, these cookies look great. I love that they are grain and refined sugar free! Thanks for sharing them at Gluten-Free Wednesdays.

  15. Robin @ Thank Your Body says:

    Snicker doodles are my favorite. Can’t wait to try these. Your food is always so beautiful, too!

    Thanks for linking up to Thank Your Body Thursday!

    http://www.thankyourbody.com

  16. Cindy (Vegetarian Mamma) says:

    Since we can’t have almond flour, do you think I could sub in all purpose GF flour? Got this tweeted and pinned!

  17. Joy at The Liberated Kitchen says:

    Hi Tessa,
    I just noticed that this is linked on GAPS Friendly Fridays #17 – but there are a couple small issues. I’d like to leave it up if you can make a couple small notes on it:

    1. the optional psyllium husk would not be GAPS legal
    2. choose the honey for GAPS
    3. Skip the palm sugar for GAPS

    Thanks!

  18. Raeleen says:

    These look great, Tessa! Guess what I’ll be baking tomorrow :)

  19. Diana says:

    These are fabulous! I made these for my Super Bowl treat, and they were perfect! Will definitely make again!

  20. Thea says:

    Thank you for this recipe – absolutely awesome cookies! I baked them for my paleo co-workers – I am sure others will join in.

    A+

  21. Stephanie says:

    Just whipped up a batch of these– YUM! So glad you thought to put two delicious flavors together!

    I subbed maple syrup for honey and bacon grease for the coconut oil and they are divine! I’m going to have to hide them from myself and the rest of the family ;)
    Thanks!

  22. Melanie Davis says:

    Could i sub something for the physillium husks? Like ground flax or chia?

  23. tessa says:

    Wonderful – can’t wait to make them! I’ll have to try with quinoa flour since I’ve got people with tree nut allergies. We shared with our FB readers at homesteadlady.com.

  24. Miz Helen says:

    We are Snickerdoodles fans here and I love the addition of the pumpkin. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great weekend and come back soon!
    Miz Helen

  25. Goodness, Tessa. You certainly are a Domestic Diva! I have to share these on FB and Twitter too. They are amazing! Thanks for linking up with us at Healing With Food Friday. Please come back this week and share more of your amazing creations! http://peelingbacktheonionlayers.com/healing-with-food-friday-7/
    Dawn @ Peeling Back the Onion Layers recently posted…Healing With Food Friday #7My Profile

  26. I love Snickerdoodles and Pumpkin Snickerdoodles sound even better! Love how allergy friendly these are too. I’ll be featuring this post in my Hearth and Soul post this week. Thank you for sharing another delicious healthy recipe, Tessa.

  27. Becky says:

    These are perfect for the fall! Thanks for sharing these on Tuesday Greens!
    Becky recently posted…Reusable Squeeze Pouches from Yummi PouchMy Profile

  28. Can a different flour be used? I can’t have anything almond.

    • Tessa says:

      Hi Jill!i do think another nut flour could’ve used, but a bit of tinkering might be necessary. Blanched almond flour is a finer grind than most. Cashew meal might work….might need slightly less liquid. What flours do you have or do you want to try?

      • I have a all purpose gluten free flour, but can get any other flour

        • Tessa says:

          Jill, are you just looking for a gluten free pumpkin snickerdoodle? Vegan. ,ow sugar?

        • Tessa says:

          Ok, bear with me! Here is a regular ole version that is gluten free and vegan I have yet to post! Grain free baking is another beast entirely, so we will move away from that for you.
          1/2 cup vegan butter/palm shortening/coconut oil (a mix of half and half of any of them)
          1/4 cup palm or brown sugar
          1/4 cup blonde sugar
          2 teaspoons vanilla extract
          1/4 cup pumpkin purée
          1 teaspoon cream of tarter (big lift without eggs!)
          1/2 teaspoon baking soda (it is what the cream of tarter reacts with)
          1/4 teaspoon sea salt
          1/2 teaspoon guar gum
          1/2 cup brown rice (I use sprouted brown rice)
          1/4 cup tapioca, sweet rice,flour,
          2T millet flour

          Roll in cinnamon sugar mix( I use Palm sugar)

          Bake 350, x 10 minutes

          Hope that helps!

  29. Marla says:

    Yum! Great recipe. Love the idea of the grain free because I believe it so much healthier. Thanks for sharing on Real Food Fridays. Twitted & pinned.
    Marla recently posted…Real Food Fridays #59 – Health For AllMy Profile

  30. I usually think snickerdoodles are a little on the boring side, but the addition of pumpkin sounds wonderful! Thanks so much – pinning now.
    Heather @ My Overflowing Cup recently posted…Oatmeal Apple Scones w/ Coconut & Chocolate ChipsMy Profile

  31. swathi says:

    Pumpkin snicker doodles looks delicious thanks for sharing with hearth and Soul blog hop. pinning.
    swathi recently posted…Sourdough Pumpkin Rye RollsMy Profile

  32. These look so wonderful! Looking forward to giving them a try! Thanks for sharing them with us at Foodie Fridays!

  33. Raia says:

    These look delicious, Tessa! Thanks for sharing them at Savoring Saturdays! Hope to see you back again this weekend!
    Raia recently posted…Honey Orange CupcakesMy Profile

  34. Lori says:

    What would be a sub for the physillum husk? I know you say it’s optional, but is there something else that could replace to give it a firmer texture? Thanks!! :)

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My name is Tessa, and I have learned to cook without almost all major allergens! I have a focus on making family foods as healthy as possible. Real food is my obsession. Gluten free, casein free, vegan, Paleo, sugar free: I have a little of something for anyone with restrictions., Take a peek, you're sure to find something delicious, and if you need any help, I am always willing to help you tweak things to YOUR tastes and dietary needs!
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