Description
These low carb Pumpkin Snickerdoodle Cookies are soft and chewy on the inside, crispy around the edges and packed with tons of flavor. I bet you can’t just eat one!
Ingredients
Scale
- 1 ½ cups almond flour
- 2 tbsp coconut flour
- ½ tsp baking soda
- ½ tsp cream of tartar
- 1 egg
- 4 tbsp butter
- 1 ½ tsp vanilla
- ½ tsp salt
- ¼ cup granulated monkfruit sweetener
- 4 tbsp canned pumpkin
Topping:
- 2 tsp granulated monkfruit sweetener
- 1 tsp pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl combine softened butter, pumpkin, and egg. Whisk together. Then add sweetener and vanilla. Whisk again.
- In a separate bowl almond flour, coconut flour, salt, cream of tartar and baking soda. Stir all the dry ingredients until well combined.
- Add dry ingredients to pumpkin mixture and stir together.
- Put cookie dough in the fridge for at least 30 minutes.
- Place a piece of parchment paper on a baking sheet. Using a cookie scoop, place cookie dough balls on cookie sheet.
- Gently press each cookie dough ball with the palm of your hand.
- Bake for about 10 minutes
- In a little bowl combine 2 tsp of sweetener and 1 tsp of pumpkin pie spice.
- Once cookies come out of the oven, sprinkle with sugar and spice mixture.
Notes
- 1.5 NET CARBS Per Cookie
- Let cookie dough chill in the fridge for at least 30 minutes
- To prevent cookies from falling flat, don’t overwork the dough, make sure the oven is preheated, and make sure it’s chilled long enough
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American