Chocolate and Pumpkin Pie Spice Snickerdoodles Gluten free Vegan
User Reviews
5
Chocolate and Pumpkin Pie Spice Snickerdoodles Gluten free Vegan
Description
Chocolate and Pumpkin Pie Spice Snickerdoodles use gluten-free almond and oat flours, tapioca starch, and pumpkin pie spice blended with maple syrup and neutral oil to make a sticky dough. Half of this dough receives cocoa powder to create a chocolate portion, softened with some water and syrup to maintain pliability. After chilling, equal portions of the two doughs are combined and rolled into balls to showcase the marbled chocolate-spice contrast.
The optional cinnamon sugar coating provides a sweet exterior note and mild crunch when pressed onto each ball before baking. The cookies bake into a soft, chewy texture with subtle pumpkin and spice flavor accented by chocolate. Their gluten-free and vegan composition comes from the use of alternative flours, no eggs, and plant-based sweeteners and oil.
The recipe notes suggest using a homemade pumpkin spice blend for freshness and adjusting the sugar coating type for variation. Refrigerating the dough improves handling during shaping, and the cinnamon sugar coating is recommended but not required.
Ingredients
Ingredients:
- 3/4 cup almond flour
- 1/2 cup oat flour Certified gluten-free if needed
- 1 tbsp tapioca starch or cornstarch
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp pumpkin pie spice or use chai spice or cinnamon
Wet Ingredients:
- 1 tbsp neutral cooking oil generic cooking oil
- 1/3 cup maple syrup
Chocolate Portion
- 1 tbsp cocoa powder
Optional Cinnamon Sugar Coating:
- 1 tbsp brown sugar or coconut sugar
- 1/2 tsp cinnamon
Instructions
- In a bowl, mix all the dry ingreients for the cookies until well combined.
- Add the oil and 1/4 cup of maple syrup and mix well. Add the rest of the 1 tbsp maple syrup, and mix until the dough is a sticky mixture.
- Divide the dough into two bowls. In one of the bowls, add the cocoa powder and mix well. Add a few drops of water, and a tsp or so more of maple syrup to make a sticky dough. The dough should be soft and sticky, and not stiff. Refrigerate for 15-20 minutes so that the dough is easier to handle. You'll want to refrigerate the dough for at least 20-30 minutes if the dough is too sticky.
- In a small bowl, mix your cinnamon sugar mixture if using.
- Take the dough mixture out of the fridge. Wet your hands take a tbsp of each of the dough and combine them to make one ball. Repeat until you have at least 9 or 10 balls. Coat one side of the ball with cinnamon sugar mixture, and place on a parchment lined baking sheet.
- Press a fork to press the ball down. Press it down to a pretty thin cookie. Then bake at 350 degrees F (180c) for 13-14 minutes.
- Remove the sheet from the oven, let the cookies cool for 2 minutes, then transfer to a cooling rack.
- These cookies can be stored on the counter for up to 2 weeks.
Notes
- The cinnamon sugar coating enhances texture and flavor but can be omitted if preferred.
- Use a homemade pumpkin spice mix combining cinnamon, ginger, cloves, and nutmeg for best results.
- Chill dough well to make it easier to handle and roll into balls.
- Substitute coconut sugar for brown sugar in the coating for a different sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 77mg | 3% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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