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Chocolate and Pumpkin Pie Spice Snickerdoodles Gluten free Vegan
5 from 12 votes

Chocolate and Pumpkin Pie Spice Snickerdoodles Gluten free Vegan

These Gluten-Free, Vegan Chocolate and Pumpkin Pie Spice Snickerdoodles combine almond and oat flours with warming pumpkin pie spices for a soft, tender cookie. The dough splits into two portions—one mixed with cocoa powder—to create a marbled effect that complements the lightly spiced flavor. Optionally rolled in cinnamon sugar, the treats offer a pleasant balance of spice and chocolate for a seasonally inspired cookie.

Prep Time
20 mins
Cook Time
14 mins
Total Time
34 mins
Servings: 12
Calories: 102 kcal
Course: Snacks
Cuisine: American

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

    Cup of Yum
  1. In a bowl, mix all the dry ingreients for the cookies until well combined.
  2. 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.
  3. 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.
  4. In a small bowl, mix your cinnamon sugar mixture if using.
  5. 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.
  6. 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.
  7. Remove the sheet from the oven, let the cookies cool for 2 minutes, then transfer to a cooling rack.
  8. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 102

% 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.