Snickerdoodles are such a fun cookie to make. It’s even more fun to experiment with this popular cookie dough recipe. I decided to try and make a fiber-rich version so we can enjoy these tasty morsels at breakfast, as a snack, AND as a dessert item.
I recently read on a can of pumpkin puree that you can substitute the following in baking recipes:
- 1 cup butter = 3/4 cup pumpkin puree
- 1/2 cup oil = 1/2 cup pumpkin puree
- 1 egg = 1/4 cup pumpkin puree
And…it works! In this recipe, I used a partial butter substitute. However, you can certainly try a complete substitution.
The other substitution I made was ground flax instead of eggs. I use this method all the time because I love the taste and texture of flax. I’m also a huge fan of getting in essential fats. Flax contains ALA omega-3 fats, which are important for good health!
The basic substitution is for every one egg, mix 1 tablespoon of ground flax (not whole flax) into 3 tablespoons water. Let it sit for about 5 minutes to “gel”. Voila! You have a nutritious egg substitute. If you’re cool with using eggs in cookie recipes, you can certainly do that too.
Enjoy this tasty holiday favorite recipe!
Pumpkin & Flax Snickerdoodles
Ingredients
- ½ cup butter 1 stick, at room temperature
- ¼ cup pumpkin puree
- ½ cup coconut sugar plus ¼ cup for rolling; can use white sugar instead if needed
- ¾ cups brown sugar packed
- 2 tbsp ground flax
- 1 cup white flour
- 1¼ cup whole wheat flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp ginger ground
- 1½ tsp cinnamon
- ½ tsp allspice ground
- ¼ tsp nutmeg
- ½ tsp salt
Instructions
- Preheat oven to 350°F. Grease baking sheets or add parchment paper. Set aside.
- Mix flax in 6 tablespoons of water. Let sit for 5 minutes.
- Combine butter, pumpkin, coconut (or white) sugar, and brown sugar into a bowl. Beat with mixer until creamy.
- Add flax mixture to butter mixture. Beat until creamy.
- In a separate bowl, combine flours, cream of tartar, baking soda, spices, and salt. Stir until combined.
- Add flour mixture to butter mixture. Beat together until combined.
- In a separate bowl, mix remaining 1/4 cup sugar and 1/2 teaspoon of cinnamon. Roll dough into teaspoon sized balls (dough will be sticky), then roll in cinnamon sugar mixture.
- Align on a baking sheet. Bake in the oven for 10-12 minutes, until slightly brown.
- Cool on cooling rack. Enjoy!