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Healthy Pumpkin Snickerdoodles - gluten-free, sugar-free, with vegan and keto options
5 from 15 votes

Healthy Pumpkin Snickerdoodles - gluten-free, sugar-free, with vegan and keto options

These pumpkin snickerdoodles combine pumpkin puree with a gluten-free flour blend and warm spices, coated in cinnamon sugar. The dough uses coconut oil and a low-carb sweetener, making it suitable for various dietary needs including vegan and keto, depending on ingredient choices. The cookies have a firm texture that holds shape well due to the gluten-free flours, delivering a spiced sweet treat without traditional sugar or gluten.

Prep Time
45 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
1 hr
Servings: 19 cookies
Calories: 116 kcal
Course: Dessert, Snacks
Cuisine: Vegan, Keto, AIP

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

    Cup of Yum
  1. Preheat oven to 350°F.
  2. Combine ingredients for Cinnamon Coating and set aside for later use.
  3. Combine flour, salt, baking soda and spices in a medium-sized bowl.
  4. If coconut oil is not soft enough to mix easily, melt in a pan over low heat. Place in a bowl.
  5. Add sweetener and egg (or substitute) to the softened oil. Beat well. Add pumpkin puree and vanilla. Beat well again.
  6. Add dry ingredients to wet ingredients. Mix thoroughly, but do not over-mix.
  7. 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.)
  8. 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).
  9. Bake for about 10 minutes, or until slightly golden brown.
  10. Cool for approximately 5 minutes before removing from baking sheet to cool on a cooling rack.
  11. 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

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

Nutrition Facts

Serving: 19 cookies

Amount Per Serving

Calories 116

% 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.