Gluten Free & Vegan Pumpkin Snickerdoodles
Author: 
Recipe type: Dessert, Cookies, Gluten Free, Vegan
Serves: 22 to 23 cookies
 
Ingredients
  • 1 tbsp ground chia seeds + 3 tbsp water
  • ½ cup vegan margarine*
  • ⅔ cup coconut sugar
  • 1 tsp pure vanilla extract
  • 6 tbsp pumpkin puree
  • ¼ tsp sea salt
  • 2½ cups oat flour
  • 1 tsp baking soda
  • 2 tsp cinnamon, divided (1/2 tsp for rolling)
  • ¾ tsp pumpkin pie spice, divided (1/4 tsp for rolling)
  • ⅓ cup cane sugar, for rolling
Instructions
  1. Preheat oven to 350°F and line 2 cookie sheets with parchment paper.
  2. In a small bowl, make the chia egg by mixing the ground chia seeds with water. Let it sit for a few minutes to thicken.
  3. In a stand mixer fitted with a paddle attachment, Beat the margarine with the coconut sugar until fluffy. Add the chia egg and mix until evenly incorporated. Add the vanilla and pumpkin and mix until combined.
  4. In a small mixing bowl, briefly mix together the sea salt, oat flour, baking soda, 1½ tsp cinnamon, and ½ tsp pumpkin pie spice. Add this flour mixture to the stand mixer and mix until fully combined.
  5. In a small bowl (ex. custard cup), mix the remaining ½ tsp cinnamon, ¼ tsp pumpkin pie spice, and cane sugar together.
  6. Use a cookie scoop to divide the dough into 22 to 23 balls. Flatten into a disk and toss in the spiced sugar. Arrange sugared disks on the lined cookie sheets at least 1 inch apart. Flatten with fingers to about ¼ inch thick.
  7. Bake in preheated oven for 15 to 18 minutes. Let cookies cool for at least 10 minutes before enjoying.
Notes
*I recommend the vegan margarine by Becel
Recipe by Radiant Rachels at https://radiantrachels.com/gluten-free-vegan-pumpkin-snickerdoodles/