If you’re wondering what on earth a Pumpkindoodle Cookie is, you’re not alone. I made it up. Essentially, its a Snookerdoodle-type cookie with pumpkin puree. . . and boy are these cookies moist and delicious! As a Fort Collins Nutritionist, I love to experiment and create recipes for healthy baking that are also quick and easy. Enjoy these, just try not to eat them all in one sitting!
Pumpkindoodle Cookies
Yield: about 4 dozen cookies
Prep time: 10 minutes, chill for 20 minutes
Cook time: about 10 minutes
Ingredients:
2 1/2 cups almond flour, blanched
1/2 cup arrowroot starch (corn starch would also work)
1/4 teaspoon sea salt
1 teaspoon baking soda
1/4 cup grapeseed oil
1/2 cup maple syrup
2 teaspoons vanilla
1/2 cup pumpkin puree
Cinnamon
Directions:
1. Pre-heat oven to 350 degrees F, line 2 baking sheets with parchment paper
2. In a large bowl, combine all of the dry ingredients
3. In a small bowl, combine all of the wet ingredients, then add the wet ingredients to the dry ingredients and stir well until thoroughly combined
4. Chill batter in the fridge for about 20 minutes
5. Drop batter by heaping teaspoonfuls onto baking sheet, press to flatten with the flat bottom of a cup dipped in water; then sprinkle each cookie with cinnamon
6. Bake for 8 to 12 minutes or until cookies are lightly browned at the edges, remove from the oven and allow to cool
7. Store uneaten cookies in the fridge in a sealed container
Note: There are several companies that make almond flour, but my favorite is from Nuts.com as it is suitable for those on the gluten free diet, comes really fast (usually 1 to 2 days), is finely ground for baking, and is less expensive than what you can usually find at grocery stores or Whole Foods
