KETO PUMPKIN COOKIES

Keto Pumpkin Cookies. Full of cozy fall spices and chocolate chips, chewy and soft. Easy to make in just 1 bowl and is the perfect sugar-free, grain-free, paleo treat.

TIPS FOR MAKING THE BEST PUMPKIN COOKIES:

MELTED AND COOLED BUTTER/SOFTENED GHEE – give that rich buttery flavor.
DO NOT USE THE ENTIRE EGG:
USE THE CORRECT SWEETENER – since it mimics the taste and texture of brown sugar, golden monk fruit sweetener is key in this recipe. Gives the cookies that chewy and soft texture.
USE THE CORRECT COMBINATION OF FLOURS
DO NOT OVERBAKE
ALLOW THE COOKIES TO COOL
STORE IN THE FRIDGE

Course: Dessert
Cuisine: American
Servings: 12 cookies
Calories: 174 kcal

Ingredients

1 large egg yolk, room temperature
(melted and cooled OR softened ghee) 1/3 cup grass-fed butter,
(patted dry with a paper towel) 5 tablespoons pure pumpkin puree,
(can also sub with almond/sunflower seed butter) 2 tablespoons cashew butter,
1/2 tsp xanthan gum, adds chewiness but can leave out if preferred
2/3 cup golden monk fruit sweetener/coconut sugar for paleo
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
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
(for paleo
Coarse sea salt for sprinkling, we use Lily’s Sweets OR Hu’s Kitchen, optional) 3 oz paleo OR sugar-free chopped chocolate/chocolate chips,

Instructions

Preheat the oven to 350 degrees F.
Beat egg yolk in a large mixing bowl then with pure pumpkin puree and cashew butter, whisk in melted & cooled butter or softened ghee. Add vanilla extract and golden monk fruit sweetener.
Stir in pumpkin pie spice, coconut flour, xanthan gum, cinnamon, and almond flour.   Sprinkle in the baking soda and baking powder in order to incorporate it well, evenly all around the entire surface area of the flours. Mix thoroughly. Fold in the chopped chocolate/chocolate chips.
To drop dough onto the ungreased baking sheet, use a small cookie scoop.   Gently with your palm or the bottom of a small glass, flatten the dough. If desired, top with more chocolate.

STORE IN THE FRIDGE – when you cool them in the fridge overnight, these cookies taste even better.