Keto Pumpkin Chocolate Chip Cookies
Grain-free, sugar-free low-carb Keto Pumpkin Chocolate Chip Cookies are a marvelous celebration of pumpkin season in all their pumpkin spice glory! Made with coconut flour, these delicious cookies are allergy-friendly.
Servings: 10 Cookies
Calories: 167kcal
Ingredients
- 5 Tbsp butter or coconut oil melted
- 2 large eggs
- ¼ cup pumpkin puree
- 1 tsp pure vanilla extract
- ⅔ cup coconut flour
- ½ cup sugar-free sweetener
- 1 tsp pumpkin pie spice
- ¼ tsp baking soda
- ¼ tsp sea salt
- 1 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a large baking sheet with cooking spray or line it with parchment paper.
- Mix the melted butter, eggs, pumpkin puree, and vanilla extract together in a mixing bowl until well-combined (wet ingredients).
- Add the coconut flour, pumpkin pie spice, baking soda, and sea salt (dry ingredients) to the mixing bowl and mix until a thick dough forms.
- Stir in the chocolate chips until well-incorporated.
- Spoon lumps of cookie dough onto the prepared cookie sheet. The cookies will remain the same shape as they were going into the oven, so choose your lumps accordingly - I make discs out of the dough for cookie shapes.
- Bake on the center rack of the oven for 9 to 11 minutes, until the edges are just barely golden. Remove the cookies from the oven and allow them to cool for at least 10 minutes before serving. If you'd like you can transfer them to a cooling rack to cool completely.
Notes
Store any leftover keto pumpkin cookies in an airtight container in the refrigerator for up to 5 days. You can freeze the cookies in a large zip lock bag for up to 3 months.
Nutrition
Serving: 1Cookie (of 10) | Calories: 167kcal | Carbohydrates: 7g | Protein: 4g | Fat: 14g | Fiber: 8g | Sugar: 1g