Pumpkin Chocolate Chip Snickerdoodles
Prep time
Cook time
Total time
These cookies will satisfy your sweet tooth while adding a little extra fiber to your day. Vegan, oil-free, gluten-free and refined sugar-free.
Recipe type: Dessert
Serves: 12-15 cookies
  • 2 cups blanched almond flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup fresh pumpkin puree
  • 3 tablespoons organic unsweetened applesauce
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla
  • Optional: 1/3 cup vegan chocolate chips
  • 2 tablespoons vegan sugar
  • 1 teaspoon cinnamon
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, whisk the almond meal, cinnamon, salt, and baking soda.
  3. Mix the wet ingredients in a medium bowl.
  4. Pour the wet mixture into the dry mixture and blend with a wooden spoon until everything is moistened.
  5. Stir in the chocolate chips.
  6. Mix your cinnamon sugar coating in a small bowl.
  7. Roll the batter into 12-15 cookie balls, roughly golf ball size.
  8. Roll each ball into the mixture, and place on a parchment lined cookie sheet. Press down with the back of a 1/3 cup measuring cup until they are of a uniform thickness.
  9. Bake for 22-26 minutes until the bottoms are golden and the cookies are firm. There is a lot of moisture in these so that’s why they take a little longer to cook than most cookies.
  10. Cool on cookie sheet for 10 minutes, remove, and store in an airtight container.
Recipe by Plantivores at http://plantivores.com/pumpkin-chocolate-chip-snickerdoodles/