These pumpkin chocolate chip cookies are full of yummy fall spice and the perfect way to indulge in a gluten-free, low carb, keto pumpkin treat!
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Yes, my lovelies I am back with more pumpkin.
I am sorry, I can’t help myself!
I love fall,
I love pumpkin,
and boy do I love cookies!!
And, after how stressful 2020 has been, my eating habits have been horrid. Carbs have crept back into my daily routine, which means those sneaky pounds have crept back onto my behind!!
😭
So I have been determined to get back on track.
But that doesn’t mean I have to give up treats. I just have to be better about the treats I choose to eat.
Enter these Pumpkin Chocolate Chip Cookies.
These cookies are simple to make, with ingredients you probably already have in your low carb pantry, and this is a small batch recipe so you aren’t baking a ton of cookies just to enjoy a few.
You, of course, can double, or triple this recipe if you are looking to make enough cookies for a crowd.
It is all up to you.
INGREDIENTS FOR LOW CARB PUMPKIN CHOCOLATE CHIP COOKIES
- Large egg
- Butter (or coconut oil)
- Pumpkin puree (not pumpkin pie filling)
- Smooth almond butter
- Xanthan gum
- Brown sugar Swerve
- Vanilla extract
- Superfine blanched almond flour
- Coconut flour
- Baking soda
- Baking power
- Pumpkin pie spice
- Dark chocolate chips
One of the things I love about making low carb treats like these Pumpkin Chocolate Chip Cookies is the reaction I get when people, that aren’t low carb, try them.
You can see some of them hesitate before they take a bite.
Like they are really expecting them to taste like cardboard, or worse.
Then they bite, chew…..chew……chew….and that shocked look I love so much spreads across their face and I know they like it.
At that minute I am doing the happy foodie dance in my head.
BOOYA!!
The littles can be a harder sell.
Well, some of them.
Our grandson loves everything I give him.
Granddaughter? Not so much.
I made low carb peanut butter and banana chocolate chip muffins for the Mr.
He had some bananas that were going brown so requested I make them.
Since banana is not a usual suspect in a low carb recipe due to the amount of sugar in bananas, it was an experiment for me.
He loved them!
Grandbaby took one bite, made a face, and said, “Ewww Nana I think these are old!”.
Gotta love kids and their honesty 😂
In my defense, I reduced the amount of erythritol to balance out the sugar from the bananas.
I guess that only fits with old people’s taste buds!
I promise the littles will like these though.
FAQ ABOUT LOW CARB PUMPKIN CHOCOLATE CHIP COOKIES
Can I use a different nut butter (cashew, peanut, sunflower)? Yes, you can use any nut butter you prefer, just be aware that the carb count will change based on the nut butter you use.
Do I have to use Lilly’s dark chocolate chips? No, I use them a lot but also have used Bake Believe chips in dark, semi, or white chocolate.
How should I store the leftover cookies? I store mine in the fridge in an airtight container, or in a pinch a good ol’ ziplock bag.
MORE LOW CARB PUMPKIN RECIPES
MORE LOW CARB COOKIE RECIPES
Low Carb Pumpkin Chocolate Chip Cookies
Yield: 12 cookies
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
These pumpkin chocolate chip cookies are full of yummy fall spice and the perfect way to indulge in a gluten-free, low carb, keto pumpkin treat!
Ingredients
- 1 large egg, room temperature
- 1/3 cup butter (or coconut oil), melted and cooled
- 5 tablespoons pumpkin puree, patted dry with a paper towel
- 2 tablespoons smooth almond butter
- 1/2 tsp xanthan gum
- 2/3 cup brown sugar Swerve
- 1 teaspoon vanilla extract
- 1 1/4 cups superfine blanched almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 2/3 teaspoon baking power
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup Lily’s dark chocolate chips
- Sea salt for sprinkling, optional
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, beat egg yolk then whisk in melted & cooled butter or softened ghee with pure pumpkin puree and almond butter. Add brown sugar Swerve and vanilla extract.
- Whisk together almond flour, coconut flour, xanthan gum, pumpkin pie spice, baking soda, and baking powder.
- Mix the wet and dry ingredients together thoroughly. Fold in the chocolate chips.
- Use a small cookie scoop to drop dough onto a parchment-lined baking sheet. Gently flatten dough with a spatula or the bottom of a small glass. Top with more chocolate, if desired.
- Bake 13 to 15 minutes.
- Cookies will be fragile right out of the oven, allow cookies to cool at least 25 minutes before removing them from the baking sheet.
Calories
170.16
Fat (grams)
15.04
Sat. Fat (grams)
4.06
Carbs (grams)
9.12
Fiber (grams)
4.08
Net carbs
3.54
Sugar (grams)
1.13
Protein (grams)
4.44
Sodium (milligrams)
100.02
Cholesterol (grams)
28.92
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
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