These paleo pumpkin snickerdoodles are a real treat made with all wholesome ingredients! Better still, with no eggs and no dairy, these are perfect for loads of special diets! I also show you how to make them keto-friendly too!
It always a treat finding a paleo baked good 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!
How To Make GAPS Pumpkin Snickerdoodles?
- Simply omit the palm sugar and use only honey! Also, leave the psyllium husks out.
Can I Make Keto Snickerdoodles?
Yes! I often make them that way myself, and I especially love the coating with the finer granulation of the erythritol I use! Just like sugar!
To sweeten the cookies, replace the coconut nectar with either Lankanto maple syrup, or erythritol (linked above)!
Want some more egg free paleo recipes? Here are some more paleo vegan goodies to try!!
- Paleo Vegan Nut Free Dense & Fudgey Chocolate Brownies
- Nutella Cookies
- Paleo Sweet Potato Muffins – Egg Free
- Raw Chocolate Macaroons
- Pecan Pie Bars @Allergy Free Alaska
- Chocolate Avocado Truffles@ Whole.New.Mom
- Chocolate Chip Cookies @ Paleo Gluten Free Guy
- Cacao Coconut Cashew Balls@ The Tasting Page
Paleo | Vegan Pumpkin Snickerdoodle Recipe:
Pumpkin Snickerdoodles - Paleo & Vegan
- 1 tablespoon psyllium husks adds a firmer texture, optional
- 2 tablespoons palm sugar or erythritol
- 1 teaspoon cinnamon
Preheat oven to 350 degrees.
In a medium bowl, whisk the flour, cinnamon, salt, and soda.
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!)
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.
Roll the batter into 14-16 cookies, roughly golf ball size.
Mix your cinnamon sugar coating in a small bowl (palm sugar and remaining cinnamon).
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!
Bake for 10-13 minutes until bottoms are golden.
Cool on cookie sheet for 10 minutes, remove and store in an airtight container.
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