Low Carb Pumpkin Chocolate Chip Cookies
These low-carb pumpkin chocolate chip cookies are not your “basic white girl” pumpkin spice dessert, but rather they are a power-packed, epic cookie designed to help you smash your protein goals while enjoying it!
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.