Pumpkin & Flax Snickerdoodles
These cookies are perfect for any holiday treat. They are packed with fiber from whole wheat flour, ground flax, and pumpkin ingredients. Kids will love these tasty, cinnamon flavored cookies for breakfast, snack, or dessert!
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!