Description
These super yummy Pumpkin Chocolate Chip Cookies are going to be a staple you bake all fall and winter long! You’ve never had Keto cookies this Chewy and Soft before!!
Ingredients
Scale
- 6 tbsp softened butter
- 2 eggs
- 1 cup granulated monk fruit sweetener
- 1 tsp vanilla
- 1 cup canned pumpkin
- ½ tsp salt
- 1 tsp baking powder
- 1 ½ cups almond flour
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- ¼ tsp xanthan gum
- ¾ cup lily’s dark chocolate chips
Instructions
- Preheat the oven to 350 degrees. Grab your electric hand mixer or your standing mixer.
- In a medium-sized bowl combine butter, sweetener, and eggs. Beat well using a mixer.
- Add vanilla and beat again. Then spoon in the pumpkin puree and mix well.
- In a smaller bowl so we can add all the dry ingredients. Combine the almond flour, salt, baking powder, cinnamon, pumpkin pie spice, and xanthan gum. Stir it all together with a spoon.
- Slowly pour the dry ingredients into the pumpkin mixture. Using the electric mixer, mix all the ingredients together.
- Now gently fold in the chocolate chips, making sure not to overmix the batter.
- Place a piece of parchment paper on the cookie sheet.
- Using a cookie scoop, start scooping out the cookie dough onto the baking sheet. You will have roughly 12 cookies on the sheet.
- Bake for about 20-25 minutes. They might look slightly undercooked, but that’s good. Pull them out of the oven and let them sit for about 20 minutes.
Notes
- 2.3 NET CARBS per cookie
- Let your butter get to room temperature, it will be easier to work with.
- Make sure to use parchment paper while baking, instead of wax paper. Wax paper will stick to the cookies.
- Only use pure canned pumpkin and not pumpkin filling.
- Store them in an air-tight container on the counter.
- To freeze them, place them in a gallon-sized plastic bag and lay them flat. Squeeze all the air out of them and place them in the freezer.
- Once frozen and ready to eat them, place them on the counter to thaw.
- You can add walnuts, pecans, or almonds to the batter.
- Drizzle some low carb icing over the top of the cookies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American