Pumpkin Snickerdoodle Cookie Dough Balls

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.