Cassava Pumpkin Snickerdoodles

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Servings: 24 Prep: 10 min Cook: 15 min Dairy Free Gluten Free Low Carb Paleo Kids Oven Added 5 months ago Updated 5 months ago

Missing nutrition data for: Coconut Sugar, Pumpkin Puree, Cinnamon, Gelatin, Cassava Flour

Ingredients

For the snickerdoodles:

½ cup palm shortening

⅔ cup coconut sugar

⅓ cup honey

⅓ cup pumpkin puree ⚠

1 tablespoon vanilla

¼ teaspoon sea salt

½ teaspoon baking soda

½ teaspoon cinnamon

1 teaspoon gelatin ⚠

1 ¼ cups cassava flour ⚠

For the topping:

¼ cup coconut sugar

1 teaspoon cinnamon

Instructions

1. Preheat oven to 375F and line a baking sheet with parchment.

2. Combine all cookie ingredients and mix well. In a separate bowl, stir together cinnamon and sugar.

3. Form dough into small balls and roll in the cinnamon sugar until very well coated. Bake for 11-13 minutes, or until golden brown. Allow to set for at least 5 minutes.