Cassava Pumpkin Snickerdoodles Recipe - How to Make Cassava Pumpkin Snickerdoodles - Real Plans

Cassava Pumpkin Snickerdoodles

Cassava Pumpkin Snickerdoodles - Real Plans

Easy. Delicious…and AIP-compliant? You literally have no reason not to make these perfectly chewy cookies that will please everyone, whether or not they’re on a gut-healing diet. Cassava pumpkin snickerdoodles are everything they should be: crunchy on the outside, soft on the inside, and filled with the flavors of cinnamon and vanilla.

If you’re looking for an equally festive and light dessert, try this autumn fruit salad.

Cassava Pumpkin Snickerdoodles

November 4, 2016


    For the snickerdoodles:

    • 1 1/4 cups cassava flour
    • 1/3 cup pumpkin puree
    • 2/3 cup coconut sugar
    • 1/2 cup palm shortening
    • 1/3 cup honey
    • 1 tablespoon vanilla
    • 1 teaspoon gelatin
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon sea salt

    For the topping:

    • 1/4 cup cane sugar
    • 1 teaspoon cinnamon


    1. Preheat oven to 375F and line a baking sheet with parchment.
    2. Combine all cookie ingredients and mix well. In a separate bowl, stir together cinnamon and sugar.
    3. Form dough into small balls and roll in the cinnamon sugar until very well coated. Bake for 11-13 minutes, or until golden brown. Allow to set for at least 5 minutes.


    • 4
    • 1
    • 648
    • 3g
    • 99g
    • 4g
    • 26g
    • 17g
    • 57g
    • 231mg

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