Keto Pumpkin Chocolate Chip Cookies Recipe

These soft and flavorful pumpkin cookies are the perfect dessert dish to serve up during the fall. Add some sugar free chocolate chips for the perfect contrast in flavors.

Course Dessert

Cuisine American

Keyword keto pumpkin chocolate chip cookies

Prep Time 5

Cook Time 10

Total Time 15

Servings cookies

Calories 223kcal

Equipment

Ingredients

1/4 cup Coconut flour
1 cup Almond Flour
1 tsp Baking powder
1 tbsp Pumpkin Pie Spice
2 tsp vanilla extract
1/4 tsp Pink Himalayan Salt
1/2 tsp ground cinnamon
1/4 cup Brown Sugar Swerve You can use traditional sugar substitute if you don't have the brown sugar version.
1/2 cup Low Carb Sugar Substitute
2/3 cup coconut oil melted
1/2 tsp xanthan Gum
2 large eggs
1/4 cup Almond Butter
1 cup 100% pumpkin puree
1 cup Keto Chocolate Chips Or any low carb chocolate chips

Instructions

Preheat oven to 350 degrees
Combine the coconut oil, pumpkin, almond butter and eggs in a bowl. Mix until combined.
Add sweetener and continue mixing until combined.
In a separate bowl add the remaining dry ingredients and mix together.
Add the dry ingredients to the wet ingredients and mix until fully combined.
Add chocolate chips and lightly mix until they are evenly distributed. Save 1/3 of the chocolate chips to add to the top of the cookies for better presentation.
Using a cookie scoop form 12 cookies on a greased baking sheet. Top with the reserved chocolate chips. Bake for 8-14 minutes. The cookies will be set, but not completely firm when they are finished. As the cool they will solidify.
Allow to cool for 20 minutes. Store in the fridge for 7-10 days or in the freezer for 1 month.

Notes

Reserve 1/3 of the chocolate chips for topping the cookies right before baking. This improves the presentation.

Using ingredients at room temperature makes it easier for the batter to come together without clumps.

The cookies will seem soft and crumbly when they come out of the oven but will become more firm as they cool.

Nutrition