Allergen friendly, and gluten-free, these pumpkin snickerdoodle cookie dough balls will take you right into the taste of fall. Let them chill before sampling. The oats, once chilled, take on a new texture and taste. Kids will love the taste, and not know they are a great source of fiber.
Eat within a day for best taste.
Pumpkin Snickerdoodle Cookie Dough Balls
Ingredients:
- ½ cup pumpkin puree
- ½ cup pure maple syrup
- 1 tbsp coconut oil, melted
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- Pinch fine sea salt
- 1½ cups oat flour*, gluten-free if necessary
- 2 Tbsp granulated sugar or maple sugar
- 2 tsp ground cinnamon
Directions:
Add pumpkin, maple syrup, coconut oil, spices and salt to a medium saucepan. Heat over medium heat until melted, about 5 minutes.
Take off the stove, add in the oatmeal flour and work in, till it is a smooth dough.
While it cools a bit, mix the sugar and cinnamon in a small bowl.
Make 1 Tablespoon balls, rolled between your palms. Roll each ball in the sugar to coat.
Chill before eating. Store tightly sealed in the refrigerator, best eaten within a day or two, as they sugar will start to dissolve on the outside..
Makes about 16 to 20 balls.
*To make oat flour, grind 2 cups old-fashioned oats in a blender until powdery.
