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.
Keyword: low-carb, pumpkin cookies
1/2cup100% pumpkin122 g
4tablespoonsgranulated sweetenerpowdered erythritol for keto, coconut sugar for Paleo
1/2teaspoonpumpkin pie spice
1/2cupchocolate chips(50 g)
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.
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