VEGAN SOFT PUMPKIN SNICKERDOODLES

INGREDIENTS

• 1-1/4 cups fine almond flour
• 1/4 cup Swerve Brown
• 1 Tbsp pumpkin pie spice
• 1/2 tsp. baking powder
• 1/8 tsp. Pink Himalayan salt
• 3 Tbsp canned pumpkin
• 2 Tbsp avocado oil
• CINNAMON/SUGAR MIXTURE
  • 2 Tbsp Swerve granular + 1 tsp cinnamon mixed together as a “sugar” to roll the cookies in. Set aside.

INSTRUCTIONS

1. Preheat oven to 350˚F. Line a baking sheet with parchment paper.
2. Add almond flour, Swerve Brown, pumpkin pie spice, baking powder and salt to a medium mixing bowl and combine with a hand mixer.
3. Add pumpkin and oil and mix well.
4. Scoop 1 Tbsp of dough, form into a ball, and roll in the cinnamon/sugar mixture.
5. Place it on the cookie sheet. Using the bottom of a glass, flatten the cookie about 2-inches wide.
6. Bake for 11-13 minutes or until center is set.