Ingredients
Scale
- 2 tbsp pumpkin puree
- 1 tbsp coconut sugar
- 4 tbsp oat flour
- ¼ tsp cinnamon
- ½ tsp baking powder
- 1/2 tsp vanilla extract
Cinnamon Sugar Topping
- 1 tsp coconut sugar*
- Dash of cinnamon
Instructions
- Preheat the oven to 350F.
- Combine all of the ingredients for the cookie in a bowl. Mix to form a sticky dough.
- On a pan lined with parchment paper, press into a thick cookie shape (about 4 inch diameter). Or you can even use a cookie cutter for a perfect circle.
- Mix together the cinnamon sugar topping. Sprinkle on top and press in lightly
- Bake for 12 mins at 350F.
- Let it cool for 5-10 mins before eating.
Notes
*Coconut sugar works and tastes great here. But for the classic sparkly sugar-coated snickerdoodle look, organic cane sugar works better.