pumpkin snickerdoodles {gf & df}

It’s Christmas time and most of us are busy cooking and baking sweet treats in our kitchens. I love making several varieties of goodies each year but this year I have been on the hunt for gluten and dairy free recipes to add to my recipe box.

I have found a winner!

{pumpkin snickerdoodles}

These cookies are so delicious you wouldn’t even know they are gluten and dairy free! I took one bite and my mouth was happy, happy! They are tender and tasty and even my little cookie tasters agreed.

{pumpkin snickerdoodles} gluten and dairy free

Cookies:

• 1/2 cup coconut oil
• 3/4 cup granulated organic sugar
• 1 large egg
• 1/2 cup pumpkin puree
• 1/2 tsp pure vanilla
• 2 cups gluten free flour {I used Bob’s Red Mill Gluten Free flour}
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 3/4 tsp baking soda
• 1/2 tsp salt

Cinnamon Coating:

• 1/2 cup granulated organic sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg

Preheat the oven to 350 degrees.

Combine the ingredients for the cinnamon coating and set aside.

Combine the flour, salt, baking soda, cinnamon, nutmeg, and ginger in a medium bowl. Set aside.

If the coconut oil isn’t soft enough to mix well then you can melt it on the stove over low heat. Place in a mixing bowl and add the sugar and egg. (You can make this recipe egg free with an egg substitute in place of the egg.) Beat the oil, sugar and egg with a hand mixer until well mixed.

Add pumpkin and vanilla and beat well again.

Add the dry ingredients to the wet and mix until combined but don’t over mix.

Time to make your delicious cookies!

Take a small amount of dough and roll into a ball. Give it a roll in the cinnamon coating and then place on a baking stone about 2 inches apart. Press lightly with your fingers to flatten the top of each cookie.

Bake for 10 minutes or until beginning to brown. Cool for about 5 minutes and then transfer to a rack to cool completely. {If they crumble when you transfer them, just wait a few more minutes and try again.} I also sprinkled some of the remaining coating on top of the cookies after they came out of the oven.

Mmmm! These cookies smell amazing!! Happy, happy, happy!

I am definitely learning some things about gluten free and dairy free baking. Let’s say, it can be interesting!

With this recipe, make the cookies smaller rather than larger. They can be crumbly with the use of gluten free flour and this is helped by a smaller cookie size. Definitely use a baking stone if you have one. That seemed to help the texture and they cooked more evenly than with a metal sheet pan. Also, don’t be freaked out by the use of coconut oil in place of butter. It is a healthy and great dairy free substitute. I personally don’t care for anything coconut but I can’t even taste a trace of that in these cookies. Wahoo!

adapted from the original recipe at wholenewmom.com

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