Pumpkin Pie Snickerdoodle Cookies with a healthy twist!

I love From this to that Fridays! Love seeing how you can make one thing into another!

Today is a first in that I am doing this with a recipe!

First I have to say that I LOVE the original recipe! I grew up eating this recipe of snickerdoodle cookies and they are sooooo good! BUT as I have grown older, and as we have learned of some of my husband's hidden food allergies...AND have tried to eat clean and more healthy...I avoid white refined flours and sugars the majority of the time now. So...I set out to see how I could adapt this yummy original recipe.

 So I started with these:

And went to these:

(which had a great flavor, but needed more cohesion...)

So, I made a few adjustments and added some pumpkin, and got these!

Now...if you have ever baked with GF flours, you know how crumbly recipes can turn out. (even with adding xanthum gum!) You might also know that it is NEVER going to taste the same as the original recipe! It's good still, but different. I think as you start to eat this way, you develop and even crave a more natural flavor in things. That's how these cookies are. They are good, but different from the traditional snickerdoodle you might be used to. BUT, oh so much healthier!

So, here is the "healthified" version for you for these

 Pumpkin Pie Snickerdoodle Cookies 

(GF and (white refined) sugar free!

(By the way, this recipe is HUGE, so scale it down to half this much if you aren't wanting to share with the whole neighborhood! haha)

Recipe:
Cream together:
2 cups shortening
3 1/2 cups organic unrefined coconut palm sugar (or 2 1/2 cup coconut palm sugar and 1 cup stevia)
5 eggs

Add dry ingredients:
4 1/2 cups Natural gluten free Cafe all purpose baking mix
2 cups Bob's Red Mill All purpose Baking flour
(or mix your own GF flour-I use sorghum and millet flour with tapioca starch and xanthum gum when I make my own mixture.)
5 tsp baking powder (aluminum free)
1/2 tsp iodized sea salt

Add 1 can pumpkin and mix all together.

The dough is a bit sticky, but you need it to be with those GF flours. Roll into balls and then roll into your "sugar, but not sugar" mixture. I made this out of the organic coconut palm sugar and pumpkin pie spices. About a 4-5 tsp of the sugar to about 1-1 1/2 tsp pumpkin pie spices.

Place them on the cookie sheet and bake at 350 degrees for about 8-9 minutes. If you want them flat, then gently press down on them before baking.

So much more healthy and takes care of the sweet pumpkin craving! Happy pumpkin season!

 What's your favorite thing to make with pumpkins? Me? I love all things pumpkin! :)