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Low Carb Pumpkin Chocolate Chip Cookies


Low Carb Pumpkin Chocolate Chip cookies, perfect no guilt holiday treat!


These are so soft, chewy and yummy!


Mix your wet ingredients and sweetener together first. I used granulated monk fruit.


Then mix the dry ingredients in a separate bowl and slowly add to wet ingredients.


Once mixed well, add your sugar free chocolate chips. I love Lily’s brand personally.


Use an ice cream scoop and place on parchment paper and bake at 350 degrees for 25 minutes.


These won’t last long in the house cuz they are so freaking good !


Ingredients:

6 tbsp softened butter

2 eggs

1 cup granulated monk fruit sweetener

1 tsp vanilla

1 cup canned pumpkin

½ tsp salt

1 tsp baking powder

1 ½ cups almond flour

1 tsp cinnamon

½ tsp pumpkin pie spice

¼ tsp xanthan gum

¾ cup lily’s dark chocolate chips

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