KETO Pumpkin Chip Cookies

“Hello Fall, where have you been?”

You might be reconsidering your Summer love once you get a taste of these.  Have a few and don’t feel guilty – just watch your macros!

After searching high and low for a KETO recipe, I compared a few versions and came up with one that fits into my daily limit of carbs … while still having a treat (or two) throughout the day.

I was really surprised to see the recipe call for almond butter and then I remembered the muse was a dairy-free recipe.  So – low-carb, KETO-friendly, gluten-free, AND dairy-free … I’ll take it!  Throw in some organic and I’m a happy camper.

Now, to the recipe:

Ingredients

Ingredients

  • 1/3 cup Smooth Almond Butter
  • 1/2 cup Pumpkin Puree
  • 1/2 cup Erythritol or Other Sugar Substitute
  • 2 teaspoons Vanilla Extract
  • 2 1/3 cup Almond Flour
  • 1 Large Egg
  • 1 teaspoon Baking Soda (or 3 teaspoons Baking Powder)
  • pinch Fine Grain Sea Salt
  • 1 teaspoon Cinnamon
  • 1 teaspoon Pumpkin Pie Spice
  • 1/2 cup Lily’s Dark Chocolate Chips

 

Directions

  1. Mix using 2 separate bowls –
    • In one large bowl, whisk together the egg, almond butter, pumpkin puree, sugar substitute, and vanilla.
    • In a separate bowl, combine the almond flour, sea salt, cinnamon, pumpkin pie spice, and baking soda (or baking powder).
  2. Slowly mix dry ingredients into wet ingredients until fully absorbed – add half, mix, add the other half.  Dough will be very sticky.  Stir in chocolate chips.
  3. Chill dough in freezer for 10-15 minutes to help with stickiness.  Start preheating oven to 350 degrees.
  4. Roll dough into 20-24 balls and place evenly on baking sheet with parchment paper or, ideally, a silicone mat.  Flatten each ball into about 1/2 inch thickness.
  5. Bake in preheated oven at 350 degrees for 10-12 minutes.  Cookies may not appear to be cooked like a “traditional” cookie – they will harden upon cooling.
  6. Remove cookies from sheet and place on wire rack to cool and enjoy!

Final Photo

Nutrition Facts

Nutrition - KETO Pumpkin Chip Cookies

  • Total Servings:  20 Cookies
  • Serving Size:  1 Cookie
  • Total Carbs:  11.3g  (23%)
  • Net Carbs:  7g
  • Fat:  13.1g  (60%)
  • Protein:  8.1g  (17%)

* Be mindful that if you are staying under 25 or 30 net carbs per day, one cookie is +/- 25% of your daily goal.


🍂  New Seasonal Food Hacks:
Low-Carb Fall Favorites

Additional Recipes:

8 thoughts on “KETO Pumpkin Chip Cookies

    1. 🙂 Recipe hack was just updated … these are so darn good I just had another one. I like to keep them in the fridge or freezer – it’s like having that guilty pleasure of a candy bar waiting for you in the freezer. LOL

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