pumpkin macaroons

There are two kinds of SNICKERDOODLES…..there’s the big puffy, “cakey” ones and then there’s the RIGHT ones! Sweet, thin, crackled and chewy; these are the only kind of Snickerdoodles that you’ll find here at The Urban Poser, haha. So if you are looking for the former then….”These are not the cookies you are looking for….move along.” (THANK YOU Obi-Wan and my two very obsessed Star Wars fans!)

I decided to make these lovely grain/dairy free cookies egg free as well. This combo makes them perfect for baking with your kids because it’s safe to lick all that sticky, cinnamon covered dough off your fingers (not that my boys would EVER do that). Best of although, they are super easy to make and super tasty too, so get ready for some finger licking goodness!




2 cups (200g) blanched, fine almond flour
1/4 teaspoon salt
rounded 1/4 teaspoon baking soda
1/3 cup melted palm shortening, ghee or coconut oil, melted
1/4 cup maple syrup or mild tasting honey
1 tablespoon vanilla extract
1 teaspoon lemon juice
Cinnamon coating:
1/4 cup ground cinnamon


1. Preheat the oven to 350 degrees F and line and grease or line a baking sheet with parchment paper.

*Note: When measuring almond flour for this recipe, use the “dip & sweep” method for best results. Dip the measuring cup into the loose almond flour and drag a knife of flat edge over the top.

2. In a medium sized bowl, combine dry ingredients; mix together well. In a separate bowl, mix together the oil, honey vanilla and lemon juice. Add the wet ingredients to the almond flour mixture and mix till combined. Let rest for a few minutes. It will thicken up some but may still be sticky.

3. With clean hands (so the dough sent stick) use a rounded tablespoon, scoop out the dough, then gently form into a ball (about 9-10 balls). Roll in, or sprinkle all sides with, the cinnamon. Place the balls of cookie dough on a parchment lined baking sheet, about 3 inches apart.

4. Gently flatten flatten each cookie using your hands, jar or parchment paper. Dip the bottom of the jar in some of the sugar & spice mixture to help keep the cookie form sticking. to the jar.

5. Bake in the oven for 8-9 minutes. Leave cookies on the cookie sheet while cooling. They may seem under-baked at first, but they will firm up to just the right texture as they cool.To help prevent burning on the bottom of the cookies you can double up on your cookie sheets.