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Monday, September 13, 2010

Pumpkin Snickerdoodle Cookies

I really like the fall. The ingredients change and become warming with all of the ginger, cinnamon, and other spices that go so well with them. Cookies are new to me. I'm raw vegan so I haven't done a lot of baking in the last few years. My husband is a Cookie Monster (which I learned after making the thumbprint cookies), so I've been looking for new ways to keep the texture and flavor I look for in a cookie without resorting to the same classic (read occasionally boring) recipes.

This recipe is gluten free, soy free, egg free, sugar free (refined), dairy free, tree nut free, peanut free, and corn free. It's probably free of several other things too, but you get the point :)

Pumpkin Snickerdoodle Cookies
makes 2 dozen cookies
1 1/2 cup Brown Rice Flour
1/2 cup Tapioca Flour
1 tsp baking soda
2 tsp cream of tartar
3/4 tsp salt
1 cup organic canned pumpkin
3/4 cup maple syrup
1/3 cup palm oil
1 tsp vinegar

Preheat the oven to 350 degrees. Beat together the pumpkin, maple syrup, and palm oil. Put the dry ingredients in a large bowl and whisk them together. Slowly fold in the wet ingredients and combine thoroughly. Form generous 1 1/2 inch balls of dough in your fingers (it will be sticky!) and roll them in the well mixed ingredients below:

1/3 cup sugar (thanks Bitt! Coconut sugar)
1 tsp cinnamon
1/4 tsp ginger
pinch nutmeg

Gently press the cookies on a cookie sheet. Bake the cookies for 10 minutes. They will spread a fair amount and retain a spongy/moist texture.


  1. these look goooood. if you wanted cane-sugar free you could use coconut sugar.

  2. I've de-coconutted myself LOL. I've eaten so much of it, that it makes me sick, so we don't have much of it in the house. Maple syrup worked, and I found some that is vegan (sometimes it's not, but not labeled as such). I've also started using date syrup. The choc chip cookies were made with it and it worked really well :) Coconut sugar does have a great taste...I am still drooling over the white chocolate treat sweetened with coconut sugar Andrew brought to one of the raw vegan meetups...yummy....

  3. Do you think it would be possible to substitute arrowroot flour for the tapioca flour?? Don't think I have enough tapioca but they sound too amazing to not make!!

  4. Hmmm...I haven't used arrowroot powder in a while because it's a little harder for me to get (well...remember is more like it because it's in the bulk spices instead of flours :). I found an interesting link on food substitutions and it looks like you *should* be OK subbing 1:1. This is for thickening and not cooking, but I remember the taste not being too off-putting so you should be OK again there. Here's the link:

    Let me know how it goes!

  5. I've had no problems going back and forth between tapioca and arrowroot in my gluten-free baking adventures. In fact, I'm always refilling my big glass jar with one or the other, so at any given time I probably don't know which one I'm using!

    I'm excited to try this recipe!