cooking · Dessert

Pumpkin Snickerdoodle Cookie Dough Balls

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

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
  • 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, for up to 5 days.

Makes about 20 to 22 balls.

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