Pumpkin Chocolate Chip Snickerdoodles (vegan, oil-free, gluten-free)
The other day one of my co-workers asked me if there were any vegetables I didn’t like. This came after a long discussion about how she hated kale and I explained to her that she must not be preparing it right. “You have to massage the kale.” (said in Julia Childs’ voice) 🙂 At the time, I said no, there weren’t any vegetables I didn’t really like. As I thought about it longer I realized that I have never liked pumpkin. Try as I might it just isn’t a taste that I have ever grown to love.
Fast forward to that evening when I realized that my son’s class was having a Halloween party and I wanted to make a healthier treat for the kids that was still tasty. Selfishly, I wanted to make sure that my son had at least one treat to eat that wasn’t a complete sugar- and dairy-filled disaster. I started looking at Pinterest to find a new and interesting cookie recipe and saw several for pumpkin snickerdoodles. I figured even if I didn’t love pumpkin, most people do and thought I’d give it one more shot. And you know what? I love pumpkin in these cookies! I couldn’t believe it myself. So even if you aren’t a complete pumpkin lover, it seems like everyone else is in the world, so don’t beat ‘em, join ‘em, and give these a shot. And if you are already a pumpkin lover, even better!
These pumpkin chocolate chip snickerdoodle cookies contain no refined sugar, are filled with healthy fiber from the pumpkin (which also keeps them moist), and are vegan, oil-free and gluten-free. Snickerdoodle cookies don’t usually contain chocolate chips but I threw them in since I didn’t think I liked pumpkin. I thought they were great with the chocolate chips but if you are a purist feel free to leave them out.
P.S. These were a hit at my son’s class party and got rave reviews from kids and parents alike.
P.P.S. I’m going to go make some pumpkin pancakes.
- 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
- Preheat oven to 350 degrees.
- In a medium bowl, whisk the almond meal, cinnamon, salt, and baking soda.
- Mix the wet ingredients in a medium bowl.
- Pour the wet mixture into the dry mixture and blend with a wooden spoon until everything is moistened.
- Stir in the chocolate chips.
- Mix your cinnamon sugar coating in a small bowl.
- Roll the batter into 12-15 cookie balls, roughly golf ball size.
- 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.
- 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.
- Cool on cookie sheet for 10 minutes, remove, and store in an airtight container.
Doesn’t this guy look lonely? I ate him. Yum!
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