Low Carb Pumpkin Chocolate Chip Cookies
‘Tis the season for pumpkin spice. Pumpkin spice lattes, pumpkin spice candles, you name it there’s probably a pumpkin spice variety of just about everything right now.
While I feel maybe pumpkin spice has been taken just a little too far,(Because does a person really need pumpkin spice shampoo?)😃 I do like the classic flavor of pumpkin spice if done in moderation.
These pumpkin chocolate chip cookies are the perfect way to enjoy the classic pumpkin spice flavor with a twist. These are not your “basic white girl” pumpkin spice dessert, but rather a power-packed, epic cookie designed to help you smash your protein goals while enjoying it!
Ingredient List
6 Tablespoons Butter (room temperature)
1/2 Cup Gold Monk Fruit Blend
1 Large Egg
1/4 Cup Pumpkin Puree
1 Teaspoon Vanilla Extract
1 Teaspoon Pumpkin Spice
1/4 Teaspoon Salt
1/2 Teaspoon Cinnamon
1/2 Teaspoon Baking Soda
1/2 Cup Pumpkin Mölk
2 Cups Almond Flour
1/3 Cup Sugar-free Chocolate Chips
If you are a pumpkin spice fanatic I highly recommend making these with the Smashing Pumpkin Mölk! However, if you like pumpkin spice in moderation, these also taste great if made with Vanilla Mölk instead!
How to Make Low Carb Pumpkin Chocolate Chip Cookies
Begin by preheating the oven to 350° Fahrenheit and line a baking sheet with parchment paper.
Using a stand mixer cream together your butter and brown sugar substitute until smooth and creamy.
Are you like me and you forgot to pull out the butter first? If using a Kitchen Aid there is an easy fix! Just toss the butter in, turn the mixer on, and let the mixer do the softening. It’s that simple!
Once your butter has been softened, then add your sweetener and turn the mixer on again.
For those of you who have baked cookies with sugar and are waiting to get that smooth texture you are used to, don’t over-mix your dough. Sweeteners do not dissolve as well as sugar, and your mixture will still be slightly grainy. This was hard for me to get past at first, but I soon found out the finished product turned out great!!!
After you have creamed your butter and sweetener add the egg, pumpkin, and vanilla and mix again. Scrape the sides of the bowl, and mix until everything is evenly incorporated. At this point, the batter may look clumpy and odd. Don’t worry though. Once you add the almond flour it will smooth out.
Next, add the pumpkin spice, cinnamon, salt, baking soda, and protein to the mixture and mix until well blended.
Slowly add the almond flour, and mix again until you have smooth, thick cookie dough.
Fold in the chocolate chips either by hand or on low in the mixer taking care not to mix too long.
Roll the dough into approximately 1 1/2 inch balls and place on the baking sheet. Press each ball gently with the palm of your hand flattening them until they are about 3/4 of an inch thick.
Bake for 10-12 minutes or until the edges have begun to brown and the middles have set.
Eat while warm or enjoy cool! There’s no wrong way to eat these cookies!!!!
What To Do With The Leftover Pumpkin
You may be wondering what to do with the rest of that can of pumpkin you just opened. While you could just make several batches of cookies, pumpkin muffins, or pumpkin bread that may not be a feasible option. Rather than just throw out your unused pumpkin, dump the remaining pumpkin in a ziploc bag, squeeze the air out, seal it, and throw it in the freezer!
Pumpkin holds up well to being frozen, and you can save any unused pumpkin easily for a later time!
Low Carb Pumpkin Chocolate Chip Cookies
Ingredients
- 6 Tablespoons Butter (Room Temperature)
- 1/2 Cup Gold Monk Fruit Blend (Or your favorite brown sugar substitute)
- 1 Large Egg
- 1/4 Cup Pumpkin Puree
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Pumpkin Spice
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Baking Soda
- 1/2 Cup Pumpkin or Vanilla Protein Powder
- 2 Cups Almond Flour
- 1/3 Cup Sugar-Free Chocolate Chips
Instructions
- Begin by preheating the oven to 350° Fahrenheit and line a baking sheet with parchment paper.
- Using a stand mixer cream together your butter and brown sugar substitute until smooth and creamy.
- After you have creamed your butter and sweetener add the egg, pumpkin, and vanilla and mix again. Scrape the sides of the bowl, and mix until everything is evenly incorporated.
- Next, add the pumpkin spice, cinnamon, salt, baking soda, and protein to the mixture and mix until well blended.
- Slowly add the almond flour, and mix again until you have smooth thick cookie dough.
- Fold in the chocolate chips either by hand or on low in the mixer taking care not to mix too long.
- Roll the dough into approximately 1 1/2-inch balls and place them on the baking sheet. Press each ball gently with the palm of your hand flattening them until they are about 3/4 of an inch thick.Bake for 10-12 minutes or until the edges have begun to brown and the middles have set.
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