Gluten Free Vegan Pumpkin Snickerdoodle Cookies (Top 8 Free)
Flax Gel/Egg
- 5 TBSP Golden Flax Meal
- 10 TBSP Water
Part 1
- 225 g Dairy Free Butter (8 ounces)
- 180 g Organic White Cane Sugar
- 150 g Organic Dark Brown Sugar
- 2 tsp Organic Ground Cinnamon
- 1 tsp Sea Salt
- 3/4 tsp Organic Ground Vanilla
- 1/4 tsp Organic Ground Nutmeg
Part 2
- 160 g Organic Pumpkin Purée about half a can
- 2 tsp Organic Vanilla Extract
- 300 g Sorghum Flour, superfine OR Brown Rice Flour, superfine
- 70 Millet Flour, superfine
- 70 g Organic GF PP Oat Flour, glutenfreeoats.com OR Tiger Nut Flour (tuber, NOT a nut)
- 30 g Arrowroot
- 3 tsp Baking Powder
Cinnamon Dip
- 4 TBSP Organic White Cane Sugar (1/4 cup)
- 1 tsp Organic Ground Cinnamon