Low Carb Pumpkin Chocolate Chip Cookies

My Go-To Fall Treat

I lost 70 pounds eating low carb, and I have zero plans of gaining it back. So while everyone else is indulging in sugary pumpkin treats this time of year, these cookies are what I reach for instead.

They're soft, cakey, and full of that cozy pumpkin spice flavor, with melty chocolate chips in every bite. Sweetened with monk fruit and made with almond flour, they taste like a real fall treat and keep me right on track.

Fair warning: they do not last long in my house.

A Pro Tip for Saving Recipes

If you're like me, you find great recipes on social media every week, and then they get lost. Screenshots pile up in your camera roll and they're hard to follow once you're actually in the kitchen.

That's why I use the ReciMe app to save every recipe I find online in one place. You can save this one right into it, too.

Try ReciMe free for 2 weeks with my code KATE: [CLICK HERE]

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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

• 1½ cups almond flour

• 1 tsp cinnamon

• ½ tsp pumpkin pie spice

• ¼ tsp xanthan gum

• ¾ cup Lily's dark chocolate chips (sugar free)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, mix the softened butter, eggs, monk fruit sweetener, vanilla, and pumpkin until smooth.

3. In a separate bowl, whisk together the almond flour, baking powder, salt, cinnamon, pumpkin pie spice, and xanthan gum.

4. Slowly add the dry ingredients to the wet ingredients and mix well.

5. Fold in the chocolate chips.

6. Use an ice cream scoop to place the dough onto the parchment paper.

7. Bake for 25 minutes, then let the cookies cool for 5 minutes before serving.

This is a big batch and makes a couple dozen cookies.

Macros Per Cookie

Based on 24 cookies, each one comes out to approximately:

Calories	Fat	Protein	Net Carbs
105	9g	3g	3g

These are estimates and can vary with the brands you use and the size of your scoop.

Tips for the Best Cookies

Make sure your butter is truly softened so it blends smoothly with the pumpkin. Letting the cookies cool for 5 minutes helps them set, since almond flour cookies are tender right out of the oven.

Store leftovers in an airtight container in the fridge for up to a week. They also freeze well, so you can pull one out whenever a pumpkin craving hits.

If you make these, I'd love to hear what you think. And don't forget to save the recipe in ReciMe with my code KATE so it's there the next time you need it.