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Gluten Free Vegan Pumpkin Snickerdoodle Cookies by The Allergy Chef

Gluten Free Vegan Pumpkin Snickerdoodle Cookies (Top 8 Free)

Ingredients

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
Tried this recipe?Let us know how it was!