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Attention, cookie lovers! You can bake delicious keto pumpkin chocolate chip cookies that taste AMAZING! These cookies are gooey, soft, and guilt-free! Plus, they happen to be easy to make and something to add to your fall baking list of goodies.
You’ll for sure need to use sugar-free chocolate chips, and we recommend Lily’s Chocolate chips which are sweetened with stevia. They are so YUM!
You’ll also need some almond flour as a replacement for traditional flour, and also a sweetener. I like to use Swerve granular when baking cookies, but you can sub in your favorite sweetener.
Keto Pumpkin Chocolate Chip Cookies Recipe
Soft and chewy pumpkin cookies that are an easy to bake treat!
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)
- Pre-heat oven to 350 degrees. Prepare a baking sheet by covering it with parchment paper.
- 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.
- Add in almond flour, baking powder, xanthan gum, and salt.
- Mix ingredients using a spoon until a dough forms. Mix in chocolate chips last.
- 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.)
- Bake for 12-13 minutes or until slightly browned and cooked through.
- Transfer to a cooling rack and let cool. Sprinkle the top with a little salt (optional).
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from #Bangladesh #News aka Bangladesh News Now!!!
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