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Paleo, Vegan & Gluten free Pumpkin Spiced Snickerdooodles

A healthier twist on the classic snickerdoodle cookie. Being vegan, gf, paleo friendly and so good, they’re an easy crowd pleaser.

My kids love these cookies with a glass of milk and I with a cup of coffee. We make these on repeat- cause really there’s nothing better on a crisp fall day than warming spices wafting through the air.


  • 1 1/4 cup almond flour
  • 3 Tbsp coconut flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cream of tartar (for that classic snickerdoodle tang)
  • 1/4 cup California olive ranch avocado blend oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla

For outside rolling:

  • 2 tbsp coconut sugar (raw cane sugar works well too)
  • 1 tsp pumpkin pie spice


  1. Preheat oven to 350F and line baking sheet with parchment paper.
  2. In a medium bowl, mix together almond flour, coconut flour, baking powder, salt, and cream of tartar.
  3. In another bowl, mix together avocado oil blend, maple syrup and vanilla.
  4. Add wet ingredients to dry and stir until combined. Set aside.
  5. In a small bowl, mix together coconut sugar and pumpkin pie spice.
  6. Scoop a heaping tablespoon of dough and roll into a ball.
  7. Roll cookie dough ball in pumpkin spice/sugar mixture until coated.
  8. Place on parchment paper and flatten gently.
  9. Bake for 10-12 minutes or until golden.

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