Pumpkin Chocolate Chip Cookies (grain-free & low-carb)
Such a yummy fall treat! These pumpkin chocolate chip cookies are even keto-friendly since they're grain-free and low-carb. More yum, less yuck. :)
Servings: 18 cookies
Calories: 106kcal
Ingredients
- 1/2 cup coconut flour
- 3/4 cup pumpkin puree
- 1/4 cup softened coconut oil
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 1/2 cup maple syrup OR 1/2 cup of erythritol + 1/16 t. pure stevia extract
- 1/2 cup mini chocolate chips + a few to sprinkle on top (Use Lily's chocolate chips that are sweetened with stevia for low-carb
Instructions
- Preheat the oven at 350° F. Line a baking sheet with either parchment paper or Sil-Pad.
- In a larger bowl, sift together the coconut flour, baking powder and pumpkin spice powder.
- Add the pumpkin puree, coconut oil and maple syrup or sweeteners.
- And the wet ingredients to the dry mix and combine well until everything is incorporated and the dough looks like wet sand. The dough should be able to hold its shape when squeezed to form a ball. If it falls apart, add 1 tablespoon of coconut flour, until it's able to hold its shape.
- Fold in 1/2 cup of mini chocolate chips.
- Using a small cookie scoop, drop the cookies on the prepared baking sheet. Use your hands to flatten them into cookie shape. Add a few extra chocolate chips on each cookies.
- Bake for 20-25 minutes or until the top is firm to touch. Let the cookies sit on the baking sheet for 15 minutes before transferring them to a wire rack, to cool completely. Cookies will be very crumbly if you try to eat them before they have cooled completely!
- If there are any leftovers (there won't be if you have 4 boys like me!), store in the refrigerator or in an airtight container.
Notes
You may enjoy these cookies a little more or less sweet. Feel free to taste a bit of your cookie dough and adjust the sweeteners accordingly.
Nutrition information is approximate. Carbs and sugar will be less if you use a sugar substitute.