[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Almond Flour for this recipe.]
Vegan Maple Pumpkin Spice Snickerdoodles. What a mouthful, eh?
But wow wow wow these are FOR SURE my new favorite cookies.
I have…a lot of cookie recipes on my site. Seriously.
But I don’t think I have any that are quite as easy, tasty, or perfectly satisfying for the time of year than these.
They get the gold star, the big trophy, the shiny medal with a big ol’ #1 on the front.
What I’m trying to say: these seasonal snickerdoodles are the cat’s meow.
There are a few reasons why this particular cookie recipe is special.
#1: They’re gluten free! My blog used to be entirely gluten free, and then I reeeeally got into bread-making and well…that whole niche went out the window.
But I still like to make gluten free baked goods every now and then because of one particular naturally gluten free flour: almond flour.
I have a giant bag of Bob’s Red Mill’s Almond Flour in my fridge for whenever my gluten free cookie cravings strike. Or my vegan parmesan cravings. Or my herby cracker cravings. Or my marzipan-y truffle cravings.
It really is so versatile, but I especially love it for cookies. It creates a supremely chewy cookie with a creamy, nutty flavor. Love love.
#2: It’s a no-chill cookie recipe! I typically like to chill my cookie dough to give it time for the flavors to mix and for the flour to absorb all of the liquid.
That said, I found it wasn’t needed here! Especially because our fat-o-choice in this cookie recipe is coconut oil and…it gets just outrageously hard when chilled.
This all means that you can have these cookies ready for consumption in about…20 minutes. You’re very welcome.
#3: They’re delightfully, autumnal-y flavored! Long-live fall!
This time of year is just…so special. The cooler weather, the nightly bonfires, the cozy sweaters and blankets, and of course, the pumpkin goodies.
Testing this recipe was my first dip into pumpkin-y things this year, and man. I feel like I came alive at first bite.
I know that’s dramatic, and I know it’s not unique to love pumpkin spice, but you guys, I really love it.
Not gonna apologize. I’m soaking up all of that fall goodness in every way I can!
This cookie recipe is so so simple, and I hope you give it try asap. The free smells you’ll get from baking them alone are worth the 20 minutes.
Fall is here, friends. It’s time to dive right in and savor every second.
PrintVegan Maple Pumpkin Spice Snickerdoodles
Soft, chewy, melt-in-the-mouth gluten free and vegan cookie goodness! Rolled in crunchy pumpkin spice sugar and perfect for dunking into your favorite fall coffee.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 9 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
COOKIES:
- 1 and 1/2 cup + 1 Tbsp. Bob’s Red Mill Almond Flour
- 1/4 tsp. baking soda
- 3/4 tsp. pumpkin pie spice
- 1/4 tsp. cinnamon
- 1/4 tsp. cream of tartar
- pinch salt
- 1/4 cup refined coconut oil*, melted
- 1/4 cup maple syrup
- splash vanilla extract
TOPPING:
- 1/3 cup cane sugar
- 1/2 tsp. pumpkin pie spice
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- Whisk your almond flour, baking soda, pumpkin pie spice, cinnamon, cream of tartar, and salt in a large bowl.
- In a smaller bowl, melt your coconut oil in the microwave (it should take 30 seconds – 1 minute). Add your maple syrup and your vanilla, and whisk to combine.
- Add your wet ingredients into your dry ingredients, and mix with a spatula until combined.
- In a separate smaller bowl, mix together your topping.
- Divide your dough into nine (~1-2 Tbsp. per chunk), and roll them into balls (the dough will be soft). Roll the balls into your topping (don’t discard the rest), and place on your prepared baking sheet.
- Bake for 10 minutes, or until the sides just start to brown.
- Sprinkle some additional topping on the baked cookies. Allow the cookies to cool on the baking sheet for 10-15 minutes, and then transfer to a cooling rack to finish cooling. Store at room temperature or (my preference) the fridge in an air-tight container.
Notes
*Used refined coconut oil to avoid any coconut flavor!
Recipe adapted from Joy the Baker’s recipe from the Sweet Laurel cookbook.
Hi,
I was wonder where I can find nutritional info on these pumpkin ones. I see you have a link to websites below. With almond flour pumkin it might be high carbo. I am following gf, low carb and allergy free recipes since I am diabetic
Hi! I don’t calculate nutrition info for the recipes on my site, but feel free to pop the recipe into a tool like MyFitnessPal!