These grain free, gluten free and dairy free pumpkin snickerdoodles are easy to create! Ready in an hour, they’re a great Fall treat!
Preheat oven to 350 degrees. Line a cookie sheet with a silpat or parchment paper.
In a stand mixer, combine flours together. Stir to combine.
Add honey, pumpkin pie spice, coconut oil, pumpkin purée, baking soda, and vanilla to flours. Stir for 2-3 minutes or until well combined.
In a small bowl, whisk together cinnamon and coconut sugar.
Scoop 1 tablespoon sized balls of dough into hand. Roll into a ball and then roll in cinnamon sugar mixture.
Place on cookie sheet. With a water glass or flat surfaced object, press down on dough to flatten. *Cookies do not spread much so create the shape you desire before baking.
Bake in oven for 8-10 minutes or until lightly browned. Remove from oven and cool.
These cookies freeze well so bake a double batch to pop in the freezer for later on!