Pumpkin Snickerdoodle Cookie Dough Bites

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The sweet spices and creamy texture of these no-bake pumpkin snickerdoodle cookie dough bites will have you ready for fall and cozy weather! >Jump to recipe<


I love how quickly these come together, and while I know fall is officially still a few weeks away, this recipe has me joyfully daydreaming about some autumnal vibes 🍂🍁


Need to make this a low- or no-sugar recipe?


Substitute all or part of the sweeteners with a similar type (powdered or granular) of zero-calorie sweetener. I’ve personally experimented with and really enjoy Lakanto products. I've used them in place of all or part of sweeteners in different recipes, including this one. For example, this last time making them, I used powdered Lakanto for the bites themselves, then opted for cane sugar for rolling at the end.

Pro Tip: If you want or need to reduce overall sugar intake, using a blend of your usual sweeteners (like cane sugar, brown sugar, maple syrup, honey, etc.) with a zero-calorie sweeteners can support that, and also helps to lessen the aftertaste some folks experience with zero-calorie sweeteners – versus subbing out your usual sweetener completely.


These cookie dough bites are free of eggs and gluten, are vegetarian-friendly, and can be made vegan by choosing avocado oil instead of the melted butter.

 

Pumpkin Snickerdoodle Cookie Dough Bites

Prep Time: 15 minutes

Chill Time: At least 30 minutes

Makes: 10-12 bites

Wet Ingredients

Dry Ingredients

  • 1/2 cup almond flour

  • 1/4 cup coconut flour

  • 1/2 tsp cinnamon (heaping)

  • 1/2 tsp pumpkin pie spice (heaping)

  • 1/8 tsp sea salt

For Rolling

  • 2 tsps granulated sugar/sweetener

  • 1/4 tsp pumpkin pie spice

  • 1/4 tsp cinnamon

Method

  1. In a medium-sized bowl, cream together wet ingredients.

  2. Add dry ingredients and mix with a spatula until fully combined.

  3. Let rest 1-2 minutes to thicken.

  4. While the dough sits, grab a small bowl and whisk together "For Rolling" ingredients. Set aside.

  5. Using a tablespoon, scoop out thickened dough and roll into balls.

  6. Roll balls in sugar-and-spice mixture to coat.

  7. Place coated bites in a parchment paper-lined airtight container.

  8. Feel free to sprinkle some of the remaining sugar-and-spice mixture over top, or save for later – like to blend into coffee!

  9. Chill bites at least 30 minutes to solidify* a bit before eating.

  10. Store in the fridge for up to one week.

*The melted butter version will be firmer than the avocado oil version when refrigerated.

 

#glutenfree #eggfree #dairyfree #vegetarian #vegan #nobake #pumpkin #snickerdoodle #cookiedoughbites #pumpkinspice #fall #autumn #halloween #thanksgiving

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