Keto Pumpkin Cookies with Chocolate Chips
These Keto Pumpkin Cookies are soft, chewy and full of cozy fall spices and chocolate chips. This low carb cookie recipe is easy to make in just one bowl and is the perfect sugar free, grain free, paleo treat.
Ingredients
- 1 large egg yolk , room temperature
- 1/3 cup grass-fed butter , melted and cooled OR softened ghee
- 5 tablespoons pure pumpkin puree , patted dry with a paper towel
- 2 tablespoons cashew butter , (can also sub with almond or sunflower seed butter)
- 1/2 tsp xanthan gum , adds chewiness but can leave out if preferred
- 2/3 cup golden monkfruit sweetener OR coconut sugar for paleo
- 1 teaspoon vanilla extract
- 1 1/4 cups super fine blanched almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 2/3 teaspoon baking power
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 3 oz paleo OR sugar free chopped chocolate or chocolate chips , we use Lily's Sweets OR Hu's Kitchen for paleo
- Coarse sea salt for sprinkling , optional
Instructions
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Preheat oven to 350 degrees F.
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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.
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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.
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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.
