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Pumpkin Spice Snickerdoodles


1 cup almond flour

1/4 cup coconut flour

1/2 cup Pyure granulated sweetener

1 tablespoon unflavored gelatin (I use this brand HERE)

1/2 cup pumpkin puree

3 eggs

1 teaspoon pumpkin spice LorAnn Oils emulsion

1 teaspoon pumpkin spice seasoning

2 tablespoons melted butter


1 tablespoon Pyure granulated sweetener

1/2 teaspoon pumpkin spice seasoning


Preheat oven to 350 degrees Fahrenheit

Sift dry ingredients together. Add in the eggs, melted butter, melted nut butter, pecans, and chocolate chips. Separate batter into 2" balls. Press flat with your palm about 2" apart on a parchment lined baking mat.

Top with some of the topping evenly. Bake for 15 minutes.

Allow to cool

Yields 10 large cookies

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