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Yay! Fall is here! I absolutely love fall, with its gorgeous leaves, cooler temperatures, and all the yummy comfort food. Pumpkin desserts are one of my favorite things about fall!
I don’t bake much during the summer, because it’s hot and because we like to eat fresh garden produce. But then fall hits, with it’s cooler temperatures, and I always get a sudden hankering for baking.
Luckily, since I stopped eating grains about 5 years ago, (when I was diagnosed with Hashimoto’s) and then went low-carb, I’ve learned how to convert most of my favorite recipes to Keto.
Pumpkin chocolate chip cookies are the first recipe I made over to gluten-free and sugar-free. I often don’t mind making my family regular desserts and just not eating them myself. But these cookies were always really hard to resist.
They aren’t terribly sweet, so you might want to snitch a bit of the dough before cooking and see if you want to increase the erythritol a bit.
These keto pumpkin chocolate chip cookies are soft and chewy, and since the carbs mainly come from the nutritious pumpkin, they aren’t so bad. I use Lily’s chocolate chips and sweeten the cookies with erythritol and stevia. Canned or fresh pumpkin will work interchangeably, but if you cook a fresh pumpkin, squeeze the excess moisture out after you puree it.
I’ve tried using the sugar-free chocolate chips from Walmart, since they’re cheaper, but they are made with malitol, a sugar alcohol that gives me severe gastric troubles. I can’t even eat three measly chocolate chips in a single cookie. I feel fine eating the Lily’s, and it almost helps that they’re expensive — I eat a whole lot less!
This recipe makes 3-dozen large cookies. I just freeze them all so I can have a treat with my family without always having to bake myself a separate treat.
- 1 c. almond butter
- 1 c. cooked, pureed pumpkin
- 2 eggs
Make a well in the center for the dry ingredients:
- 1/4 c. coconut flour
- 1/4 c. erythritol
- 1/4 c. stevia
- 1 tsp. baking powder
- 1/2 tsp. ginger
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
Mix dry ingredients together thoroughly, then mix the dry ingredients into the wet ingredients. Add a bag of Lily’s dark chocolate chips and stir.
Scoop onto a well-greased baking sheet, flatten slightly (coconut flour makes the dough a little stiff, so it won’t spread out like other cookies — thus the need to flatten it) and bake for 15 minutes at 350F.
Just so you know, these cookies are very soft. They travel great frozen, but will fall apart in a lunch pail if not frozen.
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