Pumpkin Snickerdoodles

Makes 18ish cookies

Ingredients:

• 2 cups All Purpose Flour

• 1 tsp Baking Powder

• 2/3 cup Coconut Sugar

• 2 tbsp Pumpkin Pie Spice (divided)

• 1 1/4 cups Pureed Pumpkin

• 1/4 cup Coconut Oil (melted)

• 1 tbsp Blackstrap Molasses

• 1 tsp Vanilla Extract

Directions:

• Preheat the oven to 350°F (180°C). In a large bowl, combine the flour, baking powder, coconut sugar, and half of the pumpkin pie spice. Mix well to combine.

• In a separate bowl, mix the pureed pumpkin, melted coconut oil, molasses, and vanilla. Whisk until combined.

• Pour the wet ingredients into the dry and mix until a dough is formed.

• Fill a small bowl with the remaining pumpkin pie spice. For each cookie, scoop approximately two tablespoons of batter into your hands and roll it into a ball. Roll the ball in the pumpkin pie spice until completely coated.

• Transfer the dough balls to the baking sheet and lightly press down on each with the palm of your hand, until the cookie is approximately two and a half inches in diameter.

• Bake for 15 minutes. Remove from the oven and allow them to cool for at least 10 minutes. Enjoy!

Nutritional Info (per cookie):

• Protein: 1g

• Fat: 3g

• Carbs: 22g

• Fibre: 3g

• Cals: 119