Pumpkin Spice Cup Stuffed Snickerdoodles
There’s an unexpected yet delightful surprise inside each of these soft snickerdoodle cookies: a Pumpkin Spice Cup. We gotta warn you though, these are addicting and will disappear faster than you can say fall!
Servings: 8 snickerdoodle
- 1 cup almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 1 egg
- 3 tablespoons melted coconut oil
- 3 tablespoons maple syrup
- 2 Pumpkin Spice Coconut Butter Cups cut into quarters
Cinnamon Sugar Mixture Ingredients (for rolling the cookies):
- ⅓ cup coconut sugar
- 2 teaspoons ground cinnamon
For the Cinnamon Sugar Mixture:
For the Cookies:
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large-sized bowl, whisk together all the dry ingredients except for the chopped cups and the cinnamon-sugar mixture.
Add in the egg, oil, and maple syrup and mix again.
Scoop 1 ½ tablespoons of dough, place ¼ of a Pumpkin Spice Coconut Butter Cup in the dough, and roll into a ball. Place on a plate.
Continue this process for each cookie and then roll each one in the cinnamon-sugar mixture.
Space out onto a baking sheet, flatten each with the back of a spoon and bake for 10 minutes.
Let cool for 10-15 min and enjoy!
EVOLVED PRODUCTS USED
2 Pumpkin Spice Coconut Butter Cups
TO MAKE KETO
Use 3 tablespoons granulated monk fruit sweetener in place of maple syrup
Use 2 Pumpkin Spice Keto Cups in place of the Pumpkin Spice Coconut Butter Cups
Use ⅓ cup granulated monk fruit sweetener in place of coconut sugar in the cinnamon sugar mixture for rolling the cookies