These Vegan Chocolate Pumpkin Spice Snickerdoodles are everything you love about snickerdoodles with a twist of pumpkin pie magic. A gluten-free, vegetarian fall twist on a classic Christmas cookie that the whole family will love!
Ingredients3/4 cup (84 g) farine d’amande1/2 cup (60 g) > farine d’avoine Certifié sans gluten si besoin 1 Cuillère à Soupe Tapioca or fécule de maïs< /span>1.5 cc (1.5 ) lever en poudre1/4 tsp bicarbonate de soude li>1/4 TL sel
< li class s="wprm-recipe ingredient" style="liste-st yle-type : disque ;">1 tsp Epices pour tarte à la citrouille ou utilisez des épices chai ou de la cannelle span>
In a bowl, mix all the dry cookie ingredients together until well combined.
Add oil and 1/4 cup maple syrup and mix well. Add the remaining 1 tablespoon of maple syrup and stir until the batter is a sticky mixture.
Spread the dough between two bowls. Put the cocoa powder in one of the bowls and mix well. Add a few drops of water and a teaspoon or more of maple syrup to make a sticky paste. The dough should be soft and sticky, not stiff. Place in the fridge for 15-20 minutes to allow the dough to work better. If the dough is too sticky, you should refrigerate it for at least 20-30 minutes.
Stir in In a small bowl, add your cinnamon-sugar mixture if you’re using it.
Take the batter mix out of the fridge. Wet your hands, take a tablespoon of each of the pasta and mix to form a ball. Repeat this until you have at least 9 or 10 balls. Brush one side of the ball with the cinnamon-sugar mixture and place on a baking sheet lined with baking paper.
Tap a fork to tap the ball. Press on it to get a fairly thin biscuit. Then bake at 180°C for 13-14 minutes.
Remove pan from oven, allow cookies to cool for 2 minutes, then place on cooling rack.
These cookies can be stored on the meter for up to 2 weeks.
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