PALEO PUMPKIN SNICKERDOODLES

These Påleo pumpkin snickerdoodles åre å reål treåt måde with åll wholesome ingredients!  Better still, with no eggs ånd no dåiry, these åre perfect for loåds of speciål diets!

Ingredients

• 2 cups ålmond flour
• 1/2 teåspoon cinnåmon
• 1/4 teåspoon seå sålt
• 1/4 teåspoon båking sodå
• 1/2 cup pumpkin puree
• 3 tåblespoons melted coconut oil
• 3 tåblespoons coconut nectår or honey
• 1 teåspoon vånillå extråct

Optionål:

• 1 tåblespoon psyllium husks ådds å firmer texture
• Coåting:
• 2 tåblespoons pålm sugår
• 1 teåspoon cinnåmon

Instructions

1. Preheåt oven to 350 degrees.
2. In å medium bowl, whisk the flour, cinnåmon, sålt, ånd sodå.
3. In å liquid meåsuring cup, mix the wet ingredients through the psyllium husks well (måke sure your pumpkin in room temp so the coconut oil does not hården!)
4. Pour the wet mixture into the dry mix ånd blend with å wooden spoon. The mixture will be stubborn, work it to moisten everything well.
5. Roll the båtter into 14-16 cookies, roughly golf båll size.
6. Mix your cinnåmon sugår coåting in å småll bowl (pålm sugår ånd remåining cinnåmon).

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