Wait for these cookie dough balls to chill before sampling. The oats, once chilled, take on a new texture and taste. I love the texture and the boost of fiber!
Pumpkin Snickerdoodle Cookie Dough Balls
- 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
- 2 Tbsp granulated sugar or maple sugar
- 2 tsp ground cinnamon
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, for up to 5 days.
Makes about 20 to 22 balls.