Keto Pumpkin Chocolate Chip Cookies

Attention, cookie lovers! you could bake scrumptious keto pumpkin chocolate chip cookies that taste first-rate! those cookies are gooey, tender, and guilt-loose! Plus, they happen to be easy to make and something to feature for your fall baking listing of goodies.

For this recipe, we are adding pumpkin puree and pumpkin pie spice to our keto chocolate chip cookies.

You’ll also want some almond flour as a replacement for classic flour, and also a sweetener. i really like to use Swerve granular whilst baking cookies, but you may sub for your favorite sweetener. go to our Keto Sweetener Conversion guide for a way to substitute with unique sweeteners.

INGREDIENTS

• 1/2 cup butter, softened
• 3/4 cup Swerve granular
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1 1/2 cups almond flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon salt
• 3/4 cup Lily's sugar free chocolate chips
• kosher salt for topping (optional)

DIRECTIONS

1. Pre-heat oven to 350 degrees. Prepare a baking sheet by covering it with parchment paper.
2. Using a hand mixer, beat together softened butter, Swerve granular, egg, and vanilla extract until combined and creamy. Mix in pumpkin puree and pumpkin pie spice.
3. Add in almond flour, baking powder, xanthan gum, and salt.
4. Mix ingredients using a spoon until a dough forms. Mix in chocolate chips last.
5. Divide dough into 24 balls and flatten each one a little using the back of a spatula. (The dough won't spread much unless flattened a bit.)
6. Bake for 12-13 minutes or until slightly browned and cooked through.
7. Transfer to a cooling rack and let cool. Sprinkle the top with a little salt (optional).

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