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It seems like everything is pumpkin & cinnamon something this time of year! I had two of these with a warm cup of tea and really enjoyed them as some nice comfort food! The original recipe I found for these had a lot more sugar and not as much pumpkin, plus vanilla which is not strict AIP. So I altered the recipe and I love the way it turned out. These cookies are soft but hold together nicely. Allow them to completely cool before serving them so they have time to set up fully. Here is the original recipe: http://paleonadime.blogspot.com/2015/10/aip-pumpkin-snickerdoodles-paleo.html?m=1
Ingredients
1/2 cup spectrum palm shortening (order here)
1/3 cup sugar (cane, maple, etc)
1/3 cup honey
2/3 cup pumpkin purée
1/4 tsp sea salt
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp gelatin(order here)
1 1/4 cup Otto's cassava flour (order here)
Mix to roll cookies in:
1/4 cup sugar
1/16 cup cinnamon
1/3 cup sugar (cane, maple, etc)
1/3 cup honey
2/3 cup pumpkin purée
1/4 tsp sea salt
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp gelatin(order here)
1 1/4 cup Otto's cassava flour (order here)
Mix to roll cookies in:
1/4 cup sugar
1/16 cup cinnamon
Directions
Preheat oven to 375 degrees and line a baking sheet with parchment.
Combine all cookie ingredients and mix well. In a small bowl, stir together cinnamon and sugar. Form dough into 24 small balls and roll in the cinnamon sugar until very well coated. Bake for 11-13 minutes, or until golden brown. Allow to set for at least 5 minutes (they will feel very soft but don't worry they will set!).
Combine all cookie ingredients and mix well. In a small bowl, stir together cinnamon and sugar. Form dough into 24 small balls and roll in the cinnamon sugar until very well coated. Bake for 11-13 minutes, or until golden brown. Allow to set for at least 5 minutes (they will feel very soft but don't worry they will set!).
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