These paleo snickerdoodles are a real treat made with all wholesome ingredients and the addition of pumpkin for a fall twist!
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 Brownies – Nut Free and super allergy friendly! They have lots of positive reviews!
- Paleo Sweet Potato Muffins – Egg Free are so easy to pack and bring on trips or in a lunchbox!
- Raw Chocolate Macaroons have just a few ingredients and are a copycat of Hail Merry’s famous macaroons!
- Like the pie but with less effort, Pecan Pie Bars
Paleo Snickerdoodles Recipe:
If you try this yummy recipe, be sure to report back and leave a comment and rating!
Pumpkin Snickerdoodles - Paleo & Vegan
Ingredients
- 2 cups almond flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/2 cup pumpkin puree
- 3 tablespoons melted coconut oil
- 3 tablespoons coconut nectar OR honey OR palm sugar, OR erythritol
- 1 teaspoon vanilla extract
Optional:
- 1 tablespoon psyllium husks adds a firmer texture, optional
Coating:
- 2 tablespoons palm sugar or erythritol
- 1 teaspoon cinnamon
Instructions
- 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.
Nutrition
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Could I substitute Tigernut flour? And add cream of tartar? That seems like a staple ingredient for snickerdoodles but wasn’t sure how much to add?
Cream of tarter is a stabilizer and not really needed in this recipe…but a touch might provide that subtle flavor you’re looking for. An I beleieve tiger nut flour would work as a one to one sub for the almond flour, but I haven’t tested it!
Admittedly, we were hesitant – no egg? We were pleasantly surprised the pumpkin did the trick.
Great recipe – thanks! My friends little boy has an egg allergy so these went down a treat when I made a batch the other day!
I’m subbing the sugars out for coconut sugar! Trying these tomorrow!
I’m always wary of baked goods without egg, but these have a great texture! I happened to have psyllium husk in the pantry.
These snickerdoodles are SO GOOD! The pumpkin adds so much flavor!
10/10 for these cookies! Were so easy to make and tasted amazing! Love that they are crunchy on the outside and soft in the middle!!
These look amazing! So is there a nut-free version that your son (and mine ;)) can have? I haven’t found a good non-nut or non-seed sub for almond flour. Wish there were something!
It’s not at all the same, but my favorite nut free flour is by far cassava. Have you tried it yet? I just got some green banana flour and lupin flour to play with….
The texture of these babies looks profoundly delicious!!! And you know I love all your egg-free baked goods!! 😉
I’ve been looking for ways to use up some leftover canned pumpkin sitting in the fridge right now so this is perfect! That texture looks amazing.
Right? I am always trying to figure out ways to use up leftovers when a whole can is not called for! I am going to test these out with palm sugar as the sweetener and some gelatin…seeing what that will do to the texture!
holy crap! these left me speechless, I added some pumpkin pie spice, extra cinnamon, and a subbed the honey/ coconut nectar with organic maple syrup.. omg. I have no words for how amazing these came out. I rolled them a coconut sugar/cinnamon mix. I probably ate more then half the dough raw, tasted like mini pumpkin cheesecake bites, then the dough I had left that made it into the oven for 10 minutes, came out even yummier! taste almost like pumpkin pie sugar cookies!!!! I’ve been vegan for about 2 years now, & I’ve loved baking since I’ve been a little girl, I’ve had my fair share of good and bad vegan recipes. this has to be my top vegan baking recipe I’ve made so far. so stoked on these!!!!!
These are perfect fall treat Kyra! So glad you liked it…sounds like another batch might already be in order!!
I know this recipe was posted a long time ago, but figured I would try. I need help haha! My dough never got the right texture. It was so dry and crumbly, I couldn’t even roll it into balls (this happens with all my egg free gluten free baking). What am I doing wrong?? I am desperate for help since my son has severe egg and wheat allergies. These look so yummy!
I can TOTALLY help you figure this out Shannon!! Don’t give up! I am an expert at GF Egg Free baking and I am happy to help you with whatever hurdles you come to…either my recipes or elsewhere! Please, just ask!!
For these cookies, the biggest two variables will be the almond flour and the pumpkin. Did you use the psyllium? Husks and powder are very different, you need much less powder than husks. I use Honeyville almond flour which absorbs more liquid as it is finer ground than some almond flours. Doesn’t sound like this was your problem since it was too dry. The pumpkin is HUGE variable. Some are SO dry, while others are super wet and liquidy.But this is just moisture…so if your batter is too dry, you need more moisture!! Start with a tablespoon or 2 of either oil, pumpkin, honey, or some preferred milk…as you prefer. As soon as you can gather the dough easily into a ball…you are good to go!
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!! 🙂
try a gelatin egg Lori….1 tablespoon gelatin whisked into 3 tablespoons extra warm/hot water.
I usually think snickerdoodles are a little on the boring side, but the addition of pumpkin sounds wonderful! Thanks so much – pinning now.
Can a different flour be used? I can’t have anything almond.
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
Jill, are you just looking for a gluten free pumpkin snickerdoodle? Vegan. ,ow sugar?
It has to be gluten free for me,and almond free,and vegan
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!
Thank you so much!
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.
Could i sub something for the physillium husks? Like ground flax or chia?
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!
I am loving your tweaks Stephanie! Must try!
Thank you for this recipe – absolutely awesome cookies! I baked them for my paleo co-workers – I am sure others will join in.
A+
Thanks Thea for letting me know, sure love these cookies too!
These are fabulous! I made these for my Super Bowl treat, and they were perfect! Will definitely make again!
Great Diana, glad you enjoyed them and will make them again!!
These look great, Tessa! Guess what I’ll be baking tomorrow 🙂
Since we can’t have almond flour, do you think I could sub in all purpose GF flour? Got this tweeted and pinned!
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!)
Yes Heather…chocolate chips are always a good addition!!
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!
I meant perfect they are VEGAN too!
Thanks Devin1
Snickerdoodles just say fall to me! It’s so nice to see a special diet and allergy friendly recipe that looks so delicious!
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! 🙂
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!
Great Justyn, come back and share your tweaks!!
Looking forward to trying these out! 🙂
Dear Tessa,
I love you.
Love,
Dana
THIS IS EXACTLY WHAT I NEED!
You’re funny Dana! Now go make some!
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.
Yes ALMOST France!!
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!
I made these cookies following the recipe precisely and they did not look like the picture!
So I’m not sure what happened! At 350 degrees and 10 min later they were still not firm enough to take off the cookie sheet! I welcome any advice from those who have had success!!! I increased the oven temp slightly and baked a few minutes longer and after cooling for about 15 min they are very moist and the middle doesn’t taste cooked!
Hi Cora! Sorry about that, I know how frustrating it can be when a recipe doesn’t work! The biggest variable here is the pumpkin and its water content…it can make a HUGE difference in this recipe as almond flour can only absorb so much liquid. Sounds like you. Need either more flour, chia meal, psyllium, or, next time you can squeeze out extra water in the pumpkin purée using a nut milk bag or cheesecloth. Hope that helps!