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Pumpkin Snickerdoodles

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Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Pumpkin is a superfood and is wonderful for a fast metabolism. Pumpkin is great for collagen and your skin. It’s packed full of vitamin C, zinc, potassium and it’s an unlimited veggie on Phase 3. This sweet treat counts as a grain portion on Phase 3. Cookies for breakfast? Yes, please! Enjoy!

Prep time: 25 minutes
Total time: 1 hour (includes chilling time)
Phase: 3
Serves: 8 (6 cookies per serving as a grain portion)

Ingredients

Cinnamon coating:
1/2 cup xylitol
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Pumpkin snickerdoodles:
3/4 cup xylitol
1/2 cup raw coconut oil
1 large egg
1/2 cup canned pure pumpkin
1/2 teaspoon vanilla
2 cups Fast Metabolism Baking Mix
1 teaspoon cinnamon
3/4 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon sea salt

Directions

Combine the cinnamon coating ingredients and set aside.

Make the snickerdoodles: Pulse the 3/4 cup xylitol in a blender until it is fine-grained. Place it in a mixing bowl with the coconut oil and egg, and beat well. Beat in the pumpkin and vanilla.

In a separate bowl, combine the remaining ingredients (baking mix through the sea salt). Add the dry ingredients to the wet ingredients. Beat together thoroughly. Cover the dough and refrigerate for 30 minutes.

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Roll the dough into small balls, about the diameter of a quarter. Roll each dough ball in the cinnamon coating. Place about 2 inches apart on the prepared baking sheets. (Note: All of the cookies probably won’t fit in the oven at once; refrigerate the dough until ready to bake.) Bake 8 minutes, or until the edges are slightly golden. Remove from the oven and slide the parchment, cookies and all, onto a cooling rack. Cool completely.