Recipes ofanjee barber

Registered dietitian · 1052776

Let food be thy medicine

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Pumpkin Snickerdoodle

Sunday, May 05, 2019
pie_chart
Portions
36
Ingredients
or1/2 tsp cream of tartar
or1/2 tsp baking soda
or1 tsp cinnamon
or1 pinch of salt
or1 cup sugar
or1/4 cup coconut oil
or1 tsp vanilla extract
or1/3 cups of pumpkin, canned, without salt (81 g)
or1 egg
or1 tbsp pumpkin spice
or3/4 cup enriched flour
or1 cup of bobs Redmill Almond Flour (120 g)
or3 tbsp sugar
Preparation
1.
Description: Instructions: 1. Combine dry ingredients (first 6 ingredients). Beat sugar and coconut oil in a separate bowl until well blended. Add egg. Add pumpkin puree and vanilla. Mix wet and dry ingredients and chill in the fridge for 10-15 minutes. Meanwhile, set the oven to 375 degrees. 2. Mix 3 tbsp. sugar and 1 tbsp. pumpkin spice in a small bowl. Use a small ice cream scoop to make dough balls. Roll in sugar mixture and bake for 11 minutes. Recipe makes 36 cookies.
Nutritional information
Per 100 gPer portion (18 g)% DRI
Energy384 kcal70 kcal4 %
Fat15 g3 g4 %
Fatty acids, total saturated7 g1 g7 %
Cholesterol28 mg5 mg2 %
Sodium133 mg24 mg1 %
Carbohydrate55 g10 g3 %
Sugars37 g7 gremove
Fiber1 g0 g1 %
Protein7 g1 gremove