Paleo Pumpkin Snickerdoodles
These pumpkin snickerdoodles are the perfect fall cookie! They’re gluten-free, dairy-free, egg-free, paleo and AIP.
What are snickerdoodles?
Cinnamon lovers rejoice! Snickerdoodles are the best. Snickerdoodles are a light, fluffy and soft cookie that are rolled in cinnamon sugar and taste amazing.
Snickerdoodles are the perfect cookie to add some pumpkin to as the cinnamon flavor goes perfectly with it. These pumpkin snickerdoodles are made to be paleo, AIP, egg-free, and gluten-free.
How to make pumpkin snickerdoodles
- Start the dough by sifting together the dry ingredients until well combined. Stir in the wet ingredients until a dough forms.
- Prepare the cinnamon sugar & roll the cookies a small bowl or plate, combine 1 tsp of cinnamon along with the coconut sugar. Set aside. Roll the dough into 7-8 small balls. Roll each ball in the cinnamon-sugar mixture until lightly coated. Add the dough balls to the baking sheet and use your hand to lightly press down into cookies, making sure that the cookies are evenly spaced.
- Bake the cookies in the preheated oven for 10-12 minutes or until fully cooked. Remove from the oven and allow to cool slightly before very carefully transferring to a cooling rack to fully cool. Enjoy immediately or store in the fridge in an airtight container for 2-3 days.
Tips & Tricks
Sift the tigernut flour
The trick to tigernut flour is sifting it through a fine-mesh sifter! Seriously, don’t skip this step.
Adjust cinnamon sugar to taste
Depending on your tastes, you may like more or less sugar in the cookie. You can easily add a bit more or less!
The Ingredients for pumpkin snickerdoodles
Tigernut flour
Tigernut flour is nut-free (it’s a tuber, not a nut) so it’s perfect for those who are grain and nut-free. I have not tried this recipe with almond flour, but that’s the next closest thing to try as a swap.
Arrowroot starch
You can likely also use tapioca starch.
Gelatin
I like to use Vital proteins gelatin, but any gelatin should work. This helps to bind the cookies, and collagen cannot be used as a swap.
Pumpkin puree
You can use fresh or canned pumpkin puree.
Maple syrup
You can also use honey, but the maple flavor is great!
Coconut oil
I have not tried to use other oils, but palm shortening may be a good swap.
Coconut sugar & cinnamon
The cinnamon sugar is what makes these snickerdoodles! You can also use maple sugar.
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Paleo Pumpkin Snickerdoodles
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 7 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: Global
Description
These pumpkin snickerdoodles are the perfect fall cookie! They’re gluten-free, dairy-free, egg-free, paleo and AIP.
Ingredients
- 3/4 cup tigernut flour
- 1/2 cup arrowroot starch
- 1 tbsp gelatin
- 1/8 tsp baking soda
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 3 tbsp pumpkin puree
- 2 tsp cinnamon, divided
- 1 1/2 tbsp coconut sugar
Instructions
- Preheat the oven to 375 F and line a baking sheet with lightly greased parchment paper.
- Sift together the tigernut flour, arrowroot starch, gelatin, and baking soda until well combined.
- Stir in the maple syrup, coconut oil, pumpkin puree and 1 tsp of cinnamon. Stir well to fully combine until a dough forms.
- Using a small bowl or plate, combine 1 tsp of cinnamon along with the coconut sugar. Set aside.
- Roll the dough into 7-8 small balls. Roll each ball in the cinnamon-sugar mixture until lightly coated. Add the dough balls to the baking sheet and use your hand to lightly press down into cookies, making sure that the cookies are evenly spaced.
- Bake the cookies in the preheated oven for 10-12 minutes or until fully cooked. Remove from the oven and allow to cool slightly before very carefully transferring to a cooling rack to fully cool.
- Enjoy immediately or store in the fridge in an airtight container for 2-3 days.
Notes
All nutritional facts are estimations and will vary.
Nutrition
- Serving Size: 1 cookie
- Calories: 218
- Fat: 9.9g
- Carbohydrates: 21.4g
- Fiber: 1.3g
- Protein: 2.7g
I’m late to the party – these are AMAZING! Any idea if this dough can be made in advance, and frozen til needed? Thank you!
Yes!
This is the first cookie of any kind that I have eaten in almost a year and a half! I took my first bite with great trepidation as I’ve tried and throw out so many others. Im sensitive to a whole host of AIP friendly foods (or reintroductions) , including coconut, cocoa butter, almonds, ghee, cassava, and tapioca. So every time I find a good recipe, there are things I have to change and hope for the best. This time was no different. I changed out the coconut oil for avocado oil and the coconut sugar for maple sugar. But it’s a real cookie!!! And it tastes good. I almost started crying. Thank you! I have something sweet to eat now and then. Finally!
Aww, so glad!! There are some other great cookie and dessert recipes to check out on Unbound Wellness as well!
These are just amazing! So chewy, light, moist. A perfect cookie. Will be making these again.
Another delicious success!
What gelatin do you use?
I like Vital Proteins!
I know you said that almond flour was the closest for substituting if you don’t have tiger nut… but I’m new to AIP baking and so far only have cassava flour and coconut flour. Would either of these work in the recipe do you think?
I don’t think it would be quite the same. I would go with a cookie recipe that’s already made with cassava or coconut instead 🙂
Almost crying tears of joy! I am on AIP because I have Rheumatoid Arthritis and I gave up my hope in finding a cookie recipe that I would actually enjoy, but this…this cookie is delicious and I don’t feel like I’m eating something that is actually healthy for you! Thank you SO much for sharing this recipe, it definitely made my day and will make many more days, I’m sure of it!
Thank you so much, Heather!! I’m so glad you enjoyed it!! <3
Wow! A cookie that tastes great, is AIP friendly, and doesn’t bother my tummy! I have made these probably 6 or 7 times over the past couple of months for family parties, get togethers, and just to enjoy. They are easy to make, and delicious to taste. Thank you for this recipe!
SO glad you like them, Jessica! Thank you!!
I made these with almond flour because I could not find tigernut flour locally (even at our crazy big exotic food store) and wanted to make them right away. My batter was too runny to make into balls so I added about a TBS more almond flour which didn’t really help. So I dropped one onto the sheet, sprinkled the cinnamon sugar on top and baked it to see if it would hold shape and it did just fine. I refrigerated the rest of the batter for 10 minutes and was able to make them into balls and coat them in the cinnamon sugar. They needed to bake about 3 minutes longer since they’d been chilled to cook through. My 4.5 and 2.5 year old loved them. I was surprised by how chewy they are but they were good. They’re not very sweet so if you have a big sweet tooth beware. But we thought they were great.
Out of this world!!! I’ll definitely be adding these to my AIP Christmas baking. Thank you so much for sharing!
Thank you so much, Jaye!!
My second grader took a few bites and asked, “Mom, can you pack one of these in my lunch tomorrow?” These are SO delicious, especially right out of the oven. Texture, taste, everything. Thank you for such a great recipe. I’m sure we’ll be making these often!!
Ahhh that is so amazing!! Thank you so, so much Kristy!! I’m SO glad you guys liked them!
Excellent texture and taste! They turned out exactly as in the pictures! Yield was 10 cookies for me. Thank you Michelle!! Will definitely make again 🙂