Keto Pumpkin Cookies with Chocolate Chips are soft, chewy and full of cozy spices perfect for fall! Best of all, this recipe is grain free, sugar free, low carb, gluten free and paleo friendly.
In a large mixing bowl, beat egg yolk then whisk in melted & cooled butter or softened ghee with pure pumpkin puree and cashew butter. Add golden monkfruit sweetener and vanilla extract.
Stir in almond flour, coconut flour, xanthan gum, cinnamon and pumpkin pie spice.
Sprinkle in the baking soda and baking powder evenly all around the entire surface area of the flours in order to incorporate it well. Mix thoroughly. Fold in the chopped chocolate or chocolate chips.
Use a small cookie scoop to drop dough onto ungreased baking sheet. Gently flatten dough with your palm or the bottom of a small glass. Top with more chocolate, if desired.
STORE IN THE FRIDGE - these cookies taste even better when you cool them in the fridge overnight.