What is fall without a little pumpkin spice? Does it even count?
This simple, healthier snickerdoodle recipe is transformed to a distinctly fall cookie with a switch from the conventional cinnamon to pumpkin spice. The aromas that will fill your home when you bake these are like a warm and cozy hug from the season itself.
Who needs a pumpkin spice candle when you can get the real thing, and have some deliciously festive cookies to show for it?
- 1 cup whole wheat flour (or gluten-free flour)
- ¾ teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon pumpkin spice
- ¼ teaspoon salt
- 2 tablespoon almond butter
- 1 flax egg
- 2 teaspoons vanilla extract
- ½ cup brown sugar (or coconut sugar)
Coating To Roll:
- ¼ cup brown sugar (or coconut sugar)
- 1 tablespoon pumpkin spice
- To prepare the cookies, whisk together the flour, cream of tartar, baking soda, pumpkin spice, and salt in a medium bowl.
- In a separate bowl, whisk together the almond butter, flax egg, vanilla, and sugar.
- Add in the flour mixture, stirring until incorporated. Chill the cookie dough for 30 minutes.
- To prepare the coating, mix together the brown sugar and pumpkin spice in a small bowl.
- Preheat the oven to 350°F, and line a baking sheet with parchment paper.
- Using a spoon, drop a small amount of the cookie dough into the coating and roll to coat. Once fully covered in coating, roll the cookie dough into a ball between your palms, and place it on the prepared baking sheet. Repeat with the remaining cookie dough and coating.
- Flatten cookie dough balls very slightly to give a head start to spread.
- Bake at 350°F for 9-11 minutes. Let the cookies cool on the warm baking sheet for at least 10 minutes before transferring to a wire rack to cool completely. Devour!