Here is a great cookie recipe that is easy for kids to make all by themselves! And not only that, but they are
de-licious!! They are the type of cookie that is soft and perfect to enjoy all through the winter holidays.
You will find that those that don’t care for gluten-free foods LOVE… LOVE… these cookies! And, if you are welcoming a neighbor or co-worker into your home over the holidays then this snickerdoodle is sure to win them over. I mean who doesn’t like a snickerdoodle? I don’t see a single hand being raised! Case closed. 🙂
- 1/2 cup butter or coconut oil softened*
- 3/4 cup coconut sugar**
- 1/4 cup pumpkin can also sub with mashed sweet potato
- 1 tsp vanilla extract
- 1 1/2 cups gluten free all-purpose flour
(I use Namaste Perfect Flour Blend from Costco or Amazon)
- 1 tsp chai spice (my favorite is “Love My Chai” Tea Spice)
- 1 tsp cream of tartar
- 1/2 tsp baking soda
CINNAMON SUGAR COATING
- 2 Tbsp sugar
- 1 tsp chai spice
- Preheat your oven to 350°F and position a rack in the center of the oven.
Line a baking sheet with parchment or your Silpat.
- In a large mixing bowl, beat together the coconut oil or butter and sugar with an electric mixer. Add in the pumpkin puree and vanilla extract and continue mixing until fully combined.
- In another medium-sized mixing bowl whisk together the dry ingredients. Add the dry ingredients to the pumpkin/sugar mixture one cup at a time. Mix until combined. The dough should be soft at this point.
- In a small bowl whisk, together the cinnamon and sugar until combined.
- Roll the balls into 1 tablespoon balls and then roll in the cinnamon sugar mixture.
- Place them on the baking sheet a few inches apart. Slightly flatten the balls to help them spread while baking***. Place them in the oven and bake for 8- 10 minutes (or longer just keep checking). Remove the baking sheet from the oven and let the cookies cool completely on the tray before trying to move them. Moving them too soon before they set may lead to the breaking. The longer you leave them, the chewier they’ll be.
* If using coconut oil: place cookie dough in the fridge for at least 15 minutes for baking to allow the coconut oil to harden before baking so the cookies don’t spread too much while baking.
**You can also use 1/2 cup organic cane sugar and 1/4 cup brown sugar if you don’t have any coconut sugar
*** press them flatter than the kids and I did in these pics. They will still stay moist, but if they are thicker they can be a bit doughy on the inside.
Print the recipe plus tips with just a click of that button below:
Oh! Do you need a quick Instant Pot meal that is PERFECT to serve to guests and compliments these snickerdoodle cookies as the dessert?