I know what you’re thinking…
“She’s mentioned this half-ass Whole30 diet about 47 times in the past week and now she’s eating cookies? Liar, liar, leggings on fire.”
HEAR ME OUT. These are “healthy” pumpkin snickerdoodle cookies – using ingredients like whole wheat flour, coconut sugar and coconut oil! I totally understand that they’re not compliant but I also totally understand that 1. I have an immense sweet tooth and 2. It’s freaking fall and I’m going to bake with pumpkin one way or another so here we are, folks ; ) That being said, I’m still actively restricting my dairy, sugar and grain intake and I’m feeling pretty freaking good! One of these bad boys for a sweet treat before bed won’t kill me – and if it does, that’s probably the best way I could possibly go. Enough with the long winded explanation, let’s talk about this recipe!
These were honestly way easier than I anticipated AND I had all the ingredients on hand. You can opt to make them gluten free or dairy free as well! I may try almond flour next time but the whole wheat worked out perfectly – sometimes it can make the batter weird but these were easy to form and didn’t turn me into a sticky mess. Like, I didn’t have to turn the faucet on with my elbow or soak the mixing bowl for an hour, ya feel me?
Pro tip – only pour a little bit of the coating into a little bowl. I used WAY less than the recipe called for so I was glad not to have wasted my precious supply of coconut sugar. Second pro tip – If you use exactly the ingredients I did (no substitutions) you may want to go about 12 minutes in the oven rather than 10. Mine are delicious, but definitely sponge-y and soft.
- 1/2 cup pumpkin puree
- 1/2 cup coconut oil
- 2 cups flour (whole wheat/almond)
- 3/4 cup granulated sweetener (coconut sugar)
- 1/2 tsp pure vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 3/4 tsp baking soda
- Snickerdoodle coating
- 1/2 cup sweetener
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Preheat oven to 350 degrees.
- Combine coating ingredients and set aside for later use.
- Combine flour, salt, baking soda and spices in a medium-sized bowl.
- Soften/melt coconut oil and place in large mixing bowl.
- Add sweetener and egg 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, roll into balls, drop in cinnamon sugar topping, and roll to coat.
- Place on a cookie sheet about 2 inches apart, flattening slightly with the bottom of a glass.
- Bake for about 10-12 minutes, or until slightly golden brown.
- Cool for approximately 5 minutes before removing from baking sheet to cool on a cooling rack.
- For gluten free cookies, the smaller the cookie the better as they will crumble more easily than those made with gluten flours.