Healthy Pumpkin Snickerdoodles - gluten-free, sugar-free, with vegan and keto options
User Reviews
5
Healthy Pumpkin Snickerdoodles - gluten-free, sugar-free, with vegan and keto options
Description
Healthy Pumpkin Snickerdoodles are a variation on the classic cinnamon-sugar cookie, incorporating pumpkin puree for moisture and flavor. The recipe uses a gluten-free blend or almond flour for grain-free baking, combined with warming spices like cinnamon, nutmeg, and ginger. Coconut oil and a low-carb sweetener replace butter and sugar, supporting sugar-free and keto diets when appropriate alternatives are selected. The dough is mixed carefully to avoid overworking, then rolled in a cinnamon and sweetener coating before baking until just golden. The cookies have a slightly firm structure due to the absence of gluten, and their size affects crumbliness. Variations include egg substitutes for vegan needs, and soaking flours overnight can aid digestibility. These cookies are a good option for those seeking spiced, lower-carb sweets with pumpkin character.
Ingredients
Cookies
- 1/2 cup coconut oil (or healthy fat alternative like butter)
- 3/4 cup low-carb sweetener
- 1 egg or egg substitute like this Powdered Egg Replacer, large
- 1/2 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 2 cups gluten-free flour (whole grain preferred. Use Almond Flour for grain-free. See Recipe Notes)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon Coating
- 1/2 cup granulated sweetener (as healthy as possible--use low-carb sweetener)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 350°F.
- Combine ingredients for Cinnamon Coating and set aside for later use.
- Combine flour, salt, baking soda and spices in a medium-sized bowl.
- If coconut oil is not soft enough to mix easily, melt in a pan over low heat. Place in a bowl.
- Add sweetener and egg (or substitute) to the softened oil. Beat well. Add pumpkin puree and vanilla. Beat well again.
- Add dry ingredients to wet ingredients. Mix thoroughly, but do not over-mix.
- Take a small amount of dough (I use a small cookie scoop for this process), roll into balls, drop in cinnamon sugar topping, and roll to coat. (NOTE: For gluten-free cookies, the smaller the cookie the better as they will crumble more easily than those made with gluten flours.)
- Place on a baking stone or cookie sheet (I highly recommend baking stones) about 2 inches apart, flattening a bit with your hand (or the bottom of a glass).
- Bake for about 10 minutes, or until slightly golden brown.
- Cool for approximately 5 minutes before removing from baking sheet to cool on a cooling rack.
- Try not to eat them all at once :-).
Notes
- Use a sweetener that fits your dietary needs; xylitol, erythritol, or other low-carb options work well.
- Egg substitutes such as powdered replacers, flax eggs, or chia eggs can be used to make the recipe vegan.
- For grain-free versions, organic almond flour with adjusted baking soda and less coconut oil produces good results.
- Soaking gluten-free flours overnight may improve digestibility, but note that cookies become very thick and dough is harder to mix afterward.
- Cookies do not spread much during baking; pressing them down shapes final size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 19cookies
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 116kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 105mg | 4% |
| Potassium | 15mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1004IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
| Net Carbohydrates | 13g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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