Pumpkin Chocolate Chip Cookies (Paleo, Low-Carb)
These pumpkin chocolate chip cookies are a healthy fall treat! Sweet and spicy, the entire family will enjoy them. Paleo, ketogenic, refined sugar free, low-carb, gluten-free, grain-free, nut-free.
Servings: 18 cookies
Ingredients
- 1/2 cup 100% pumpkin 122 g
- 4 tablespoons butter room temperature
- 2 eggs
- 4 tablespoons granulated sweetener powdered erythritol for keto, coconut sugar for Paleo
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2-2/3 cup coconut flour (56g-75g)
- 1/2 cup chocolate chips (50 g)
Instructions
- Preheat oven to 350F.
- Mix pumpkin, room temperature butter and eggs together in a bowl until smooth. Add in sweetener, baking soda, ground cinnamon and pumpkin pie spice, and mix again.
- Slowly add in coconut flour by the tablespoonful, noting the texture as you mix. Add in enough to thicken the batter to a wet, but workable consistency. The dough should not be very sticky, but still fairly wet. This will yield moist and soft cookies. Add a bit more coconut flour for harder cookies.
- Gently fold in chocolate chips.
- Line a baking sheet with parchment paper.
- Roll dough out into 1 inch balls, then press gently to form a cookie shape. These will not raise much when baked.
- Bake in oven for 10-12 minutes. Allow to cool fully before moving, as they will be quite soft while still warm.
Notes
Nutrition Facts (per cookie, batch makes 18 cookies): 59 calories, 4 g fat, 4 g total carbs, 2 g fiber (2 g net carbs), 2 g protein