¾ tsp pumpkin pie spice, divided (1/4 tsp for rolling)
⅓ cup cane sugar, for rolling
Instructions
Preheat oven to 350°F and line 2 cookie sheets with parchment paper.
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.
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.
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.
In a small bowl (ex. custard cup), mix the remaining ½ tsp cinnamon, ¼ tsp pumpkin pie spice, and cane sugar together.
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.
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/