Delicious pumpkin snickerdoodle cookies made with almond flour, cinnamon, and pumpkin puree. Perfect for soaking in cold almond milk for a delightful treat.
1: Mix the dry ingredients (almond flour, cinnamon, sea salt, baking soda) in one bowl.
2: Mix the wet ingredients (pumpkin puree, melted coconut oil, maple syrup) in another bowl.
3: Add the wet ingredients to the dry ingredients and combine.
4: Roll the mixture into little balls and then roll in a cinnamon sugar mix.
5: Press down flat with a fork.
6: Bake at 350°F for 10-12 minutes.
