Pumpkin Snickerdoodle Oatmeal Cookies

Warm up your cookie game with these Pumpkin Snickerdoodle Oatmeal Cookies! Mix melted grass-fed butter, vanilla, almond extract, pumpkin, and molasses with coconut flour, oats, and a blend of spices for a cozy, chewy bite. Sweetened with monk fruit and packed with collagen for a protein boost, these cookies capture the perfect fall flavor in every bite. Bake until golden, and enjoy a pumpkin-spiced twist on a snickerdoodle classic!

INGREDIENTS

• Wet

  • 2 T grass-fed butter or coconut oil, melted

  • 1 tsp vanilla

  • 1/2 tsp almond extract

  • 1/3 c pumpkin

  • 2 T molasses

• Dry

  • 1/2 c coconut flour

  • 1 c oats (GF works)

  • 1/3 c monk fruit

  • 1/3 c The Peachie Spoon Unflavored Collagen Powder

  • dash salt

  • 1 T cinnamon or pumpkin pie spice

     

    STEPS

1. Melt butter or coconut oil in a large bowl, add other wet ingredients and stir well.

2. Add all dry and stir. Dough will be wet and sticky but makes the perfect soft cookie texture.

3. Form into 12 - 1 1/2” cookies. Flatten into a cookie shape, they don’t expand at all while baking.

4. Bake at 350° for 15 minutes. They will look undercooked but will harden up.

5. Allow to sit for 20 min or so to harden (you can do hard things). Dough is eggless so edible, yay!

    

Recipe Makes 12 Servings

🍑 Nourishment Breakdown

PROTEIN collagen 

FAT butter or oil

FIBER coconut flour

CARB/STARCH pumpkin, oats

Macros per cookie

90cal/3fat/11carb/3fiber/4protein

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