Super Chewy Keto Pumpkin Snickerdoodle Cookies

These Low Carb Pumpkin Snickerdoodle Cookies are soft and chewy on the inside, crispy around the edges and packed with tons of flavor. Pair them with a hot cup of coffee.

Ingredients

– almond flour – coconut flour  – baking soda – cream of tartar – monkfruit sweetener

Step-by-step instructions!

Follow our easy instructions for success!

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1

In a small bowl combine softened butter, pumpkin, and egg. Whisk together. Then add sweetener and vanilla. Whisk again.

2

In a separate bowl combine almond flour, coconut flour, salt, cream of tartar and baking soda. Stir all the dry ingredients until well combined. 

3

Add dry ingredients to pumpkin mixture and stir together.

4

Place a piece of parchment paper on a baking sheet. Using a cookie scoop, place cookie dough balls on cookie sheet. 

5

Gently press each cookie dough ball with the palm of your hand.

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