Pumpkin Spice Snickerdoodles – Gluten & Dairy Free
October 2, 2023
Wow, these cookies are amazing! We spent the weekend with my husband’s sweeet parents and my lovely mother-in-law helped me develop this recipe for gluten and dairy free pumpkin spice snickerdoodles.
Thankfully, as with most of my recipes, you can make these cookies with several different kinds of gluten-free flour blends and they’ll turn out great! A flour blend with a base of almond flour will result in cookies that are similar in taste to graham crackers. A flour blend with a base of rice flour will result in cookies that are the closest to “regular” snickerdoodles with a slightly chewy texture.
For this recipe I used Bob’s Red Mill All-Purpose Gluten-Free Flour Blend (in the red bag). The base is garbanzo bean flour and fava bean flour. This flour is grain-free and gum-free. This batch of cookies turned out amazing, but forewarning if you decide to use this specific flour blend containing bean flours as the base: you will need to add additional sweetener to counteract the bean flour which makes this dough taste rather like cardboard without the added sweeteners.
Ingredients
Adjust Servings
| 320 grams gluten-free flour blend plus more, if needed, if the dough is too sticky once all mixed up | |
| 1/2 tsp baking powder | |
| 1/2 tsp baking soda | |
| 1 3/4 tsp pumpkin spice | |
| 1 tsp salt | |
| 205 grams brown sugar | |
| 145 grams pumpkin puree NOT pumpkin pie filling | |
| 1 tsp vanilla extract make sure it's gluten free | |
| 40 grams dairy-free butter, melted and cooled that's about 4 Tbsp | |
| 1 egg, beaten | |
| 2 Tbsp dairy-free milk Soy milk works great | |
| 1/2 cup white sugar | |
| 2 tsp ground cinnamon |
If using a bean flour blend OR the dough isn't sweet enough, add:
| 1 Tbsp molasses | |
| 2 Tbsp maple syrup |
Directions
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