What makes these cookies healthy?

These cookies are healthier than your average cookie because they are made with wholesome, minimally processed and low inflammatory ingredients such as cassava flour, tahini and coconut sugar.

Do I have to use cassava flour?

While I have only tested these cookies with cassava flour, a gluten free flour blend or all purpose flour should work in its place. Substitute at a 1:1 ratio by weight.

Can I make snickerdoodles without cream of tartar?

You can omit the cream of tartar, but it will change the flavor and texture of these pumpkin spice snickerdoodle cookies.

Healthy Pumpkin Spice Snickerdoodles (Gluten Free, Dairy Free)

Description

These healthy pumpkin spice snickerdoodles have a chewy center with a crisp outer layer - cookie perfection! They're gluten free, dairy free and paleo friendly.

Ingredients

Scale

Cookies

1/2 cup tahini
1/3 cup coconut sugar
1 large egg
1 tsp vanilla extract
1/4 cup cassava flour (37g)
1 tsp cream of tartar
1/2 tsp pumpkin spice
1/2 tsp baking soda
1/4 tsp salt

Coating

1 Tbsp coconut sugar
1 tsp cinnamon
1/2 tsp pumpkin spice

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Instructions

Preheat oven to 375 degrees F
Whisk together tahini, coconut sugar, egg and vanilla.
Add remaining cookie ingredients (cassava flour, cream of tartar, pumpkin spice, baking soda, salt) and mix with a spatula until well combined.
In a small bowl, combine all coating ingredients (coconut sugar, cinnamon, pumpkin spice).
Use a small cookie scoop (1 tablespoon in size) to scoop the dough and roll each cookie into a ball. Each cookie should be about 1 rounded tablespoon in size, making 12 cookies. Drop the balls into the cinnamon sugar mixture, coating them completely. Place them on a lined baking sheet and flatten slightly with your hand.
Place the cookies in the oven and bake at 375 degrees for 6-8 minutes. The cookies should spread slightly when baked.
After baking, remove the cookies from the oven, cool them on the baking sheet for 10 minutes, then transfer them to a wire cooling rack*
Store cookies in an airtight container or baggie. Keep them at room temperature for up to 3 days, in the fridge up to one week, or the freezer up to one month.

Notes

*It's important to cool them first on the baking sheet, as the cookies need time to set or else they may fall apart during the transfer.