Servings: 15 Bars
Paleo Pumpkin Snickerdoodle Cookie Bars
A grain-free, dairy-free, refined sugar-free version of classic snickerdoodles with a pumpkin twist!
Ingredients
Pumpkin Snickerdoodle Cookie Bars:
- 1 egg lightly beaten
- ¼ cup coconut oil or butter melted and cooled
- ¼ cup canned pumpkin
- 1 teaspoon pure vanilla extract optional
- 1 2/3 cups super fine almond flour
- 1/3 cup maple sugar or coconut sugar*
- ½ teaspoon baking powder
- 1 tsp pumpkin pie spice or ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
For Sprinkling:
- 1 1/2 Tbsp maple sugar or coconut sugar*
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F and line a 8” x 8” baking pan with parchment paper.
- Whisk together the pumpkin puree, egg, and melted coconut oil (or butter) in a mixing bowl until well combined (wet ingredients).
- Add the remaining dry ingredients to the mixing bowl and mix well until a very thick, sticky dough forms.
- Transfer the cookie dough to the prepared pan and smooth into an even layer.
- In a small bowl, stir together the sugar-free sweetener and cinnamon for the topping. Sprinkle a little over half of this mixture over the cookie bars. Bake on the center rack of the preheated oven for 20 to 25 minutes, or until the edges appear slightly golden-brown and the bars test clean
- Remove the cookie bars from the oven and allow them to cool.
- Tug on the parchment paper to pull the cookie bars out of the baking pan and transfer to a cutting board to cut them.
- Slice and serve! You can sprinkle the remaining cinnamon and sugar mixture over the cookie bars if you’d like.
Notes
*For a sugar-free version, use sugar-free granulated sweetener. You can also use regular brown sugar or granulated cane sugar.
Nutrition
Serving: 1of 15, Calories: 113kcal, Carbohydrates: 6g, Protein: 3g, Fat: 9g, Sugar: 3g