Скачать или смотреть Chewy Pumpkin Snickerdoodles | Gluten-Free with Almond Flour

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These gluten-free pumpkin snickerdoodles with almond flour and natural sweeteners deliver the classic snickerdoodle texture and flavor in a healthier version that my family says tastes better than the original. Made with strained pumpkin puree, cane sugar, and a coarse turbinado sugar coating, they're soft and chewy with just the right amount of sweetness to totally satisfy your cookie craving without the sugar overload.

I developed this recipe after my functional medicine doctor suggested reducing inflammatory foods in my diet, but I wasn't about to give up my favorite fall cookies. After testing this recipe tons of times with different flour combinations and sugar ratios, I discovered that almond flour creates the perfect nutty base while strained pumpkin puree gives you that chewy snickerdoodle texture instead of a cakey pumpkin cookie.

My teenager who usually avoids anything pumpkin asked me to pack extras in his school lunch. The secret is straining the pumpkin puree first, which literally takes 3 minutes but makes all the difference between soggy cookies and perfect chewy ones.

Hello. My name is Nicole Bonilla, and I share delicious, allergy-friendly recipes that are easy on digestion and satisfying alternatives for those with dietary restrictions.

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