Looking for the perfect cookie recipe this fall? These Keto Snickerdoodles are ultra soft and covered in a naturally sweetened pumpkin glaze to make them irresistibly delicious for all of your seasonal entertaining. Recipe + photo by @alittlemorebalanced
What You’ll Need:
-1 bag of Keto and Co Snickerdoodle Cookie Mix
-¾ stick of unsalted butter, melted
-3 eggs, beaten
-1/2 cup coconut cream
-1/4 cup pumpkin puree
-1 tsp Wondrose Sugar Replacer
-1 tsp cinnamon
Cooking Instructions:
- Make Keto and Co Snickerdoodle Cookies according to directions on the back bag and let cool for 30 minutes after baking.
- While cookies are cooling, mix together your coconut cream and pumpkin puree and set aside. In a separate bowl, mix together your cinnamon and Wondrose and set aside.
- Once cookies are cooled, frost with your pumpkin frosting, dust with your cinnamon “sugar” and enjoy!
