Keto Sugar Free Chocolate Chip Pumpkin Cookies are actually made with real pumpkin.
This yummy cookie tastes like sweet and flavorful pumpkin and cookies with a chocolate chip bonus.
About this recipe for chocolate chip pumpkin cookies.
This is a tasty cookie made with real pumpkin and no added sugar.
The flour used in this recipe with both coconut flour and almond flour, making this a gluten free recipe as well.
Did you try my recipe for Sugar Free Soft Pumpkin Cookies
That pumpkin cookie recipe is based on an old fashioned pumpkin cookie recipe. While this recipe is a chocolate chip pumpkin cookie recipe, that old fashioned pumpkin cookie is more of a soft and chewy cookie.
To make this cookie recipe you will need granulated erythritol. You can find granulated erythritol here.
Pumpkin puree is simply the 'meat' from a pumpkin that has been cooked and mashed or 'pureed'. While you can easily make your own homemade pumpkin puree, it can also found canned at most grocery stores.
The pumpkin puree that is added to this recipe certainly gives these cookies that tasty pumpkin flavor and color. However, pumpkin puree is also a low carbohydrate and low sugar source of nutrients as well as being a substitute for fats in baking.
Both coconut flour and almond flour are used in this recipe. These flours are both gluten free flours that are friendly to low carbohydrate diets.
However, what you should know is that they do not measure the same. This means that you cannot substitute one for the other as they measure differently.
Here are some tips for making pumpkin cookies with chocolate chips.
This recipe is made with pumpkin puree. When you use the pumpkin puree make sure that it has no other ingredients, such as sugar, added to it.
More helpful tips for you.
- While my cookies have chocolate chips you can omit them if you prefer to. Another option is to use sugar free white chocolate chips instead.
- Vanilla extract is used to balance out the flavors in this cookie recipe. However, you could use another extract, such as maple extract, to make these cookies taste more seasonal.
- These cookies tend to get crunchy or hard in the center if they are allowed to bake too long. For a softer center, bake the cookies until the bottoms start to turn golden and then let them site on the baking sheet for about five minutes before transferring them to a cooling rack.
How to store chocolate chip pumpkin cookies.
These cookies should be stored in an airtight container. They can be frozen for up to two months or good for about five days at room temperature.
Here are some similar recipes that you may also like.
- Sugar Free Pumpkin Pie Truffle Bites.
- Ultimate Sugar Free SMore Cookies
- Sugar Free Keto Pumpkin Cheesecake.
- Low Carb Keto Tiramisu in a Jar
- Sugar Free Keto Pumpkin Muffins.
- FABULOUS Sugar Free Fudge
- Sugar Free Low Carb Pumpkin Bread.
- The Best Sugar Free Chocolate Brownies
- Sugar Free Pumpkin Chiffon Pie.
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How to make a better cookie.
This can be a simple yet, tasty cookie to make. I like that these cookie are made with simple ingredients that are all low in carbohydrates and sugar.
Here are some ways to insure that you cookie turns out yummy too.
- For a softer cookie, remember to not let them stay in the oven too long. They can finish baking at room temperature.
- If you are a fan of a crunchier cookie, allow your cookies to stay in the oven until the tops start to turn golden.
- Using a two inch cookie scoop is recommended for these cookies.
- Coconut flour does not measure like other flours. As a result, using another flour in place of the coconut flour can ruin the balance of ingredients and thus, you cookies.
Ingredients needed to make Keto and Sugar Free Chocolate Chip Pumpkin Cookies.
- Almond Flour. This adds flavor and a bit of protein to these cookies.
- Coconut Flour. A dense flour that adds moisture in addition to flavor to this recipe.
- Baking Powder. Helps to make this cookie less dense.
- Pumpkin Spice. This is a combination of spices that enhance the flavor of the pumpkin.
- Granulated Erythritol. Used as a sweetener.
- Butter. The butter should be melted.
- Pumpkin Puree. You can use canned puree or a homemade pumpkin puree.
- Eggs. Your eggs should be at room temperature.
- Vanilla Extract. Helps to balance out the flavors.
- Sugar Free Chocolate Chips. About any sugar free chocolate chip for baking could work in this recipe.
How to make Keto Sugar Free Chocolate Chip Pumpkin Cookies
Yields 12 cookies
Preparation Time active time 15 minutes | baking time 20 minutes
Steps to make these cookies.
- Preheat your oven to 325 and line two baking sheets with parchment paper.
- In a medium mixing bowl, use a whisk to mix together the two flours, baking powder and the pumpkin spice.
- Next, in a mixing bowl, beat together the Granulated Erythritol, Melted Butter, and the Pumpkin Puree until blended. Then stir in the eggs and the vanilla extract.
- Add the dry ingredients from the first bowl to the mixing bowl and mix until just combined. Then fold in the chocolate chips using a rubber spatula.
- Use a cookie scoop to scoop out these cookies and place them onto the prepared baking sheets. Then flatten out the cookies using the palm of your hand to shape the tops.
- Bake these cookies for 16-18 minutes or until the bottoms of the cookies begin to turn golden. The cookies will set harder at room temperature so try not to keep them in the oven too long.
- Allow the cookie to cool on the baking sheets before transferring them to a cooling rack.
Expert Tips👉 Leaving these cookies in the oven too long will cause them to dry out. The lack of moisture can make them difficult to enjoy for some of us.
The Recipe Card for Keto Sugar Free Chocolate Chip Pumpkin Cookies.
Keto Sugar Free Chocolate Chip Pumpkin Cookies
Ingredients
- 2 cup Almond Flour
- ¼ cup Coconut Flour
- 1 tsp Baking Powder
- ½ tsp Pumpkin Spice
- ⅔ cup Erythritol
- 3 tbsp Butter
- ⅓ cup Pumpkin Puree
- 2 Eggs
- 1 tsp Vanilla Extract
- ½ cup Sugar Free Chocolate Chips
Instructions
- Preheat your oven to 325 and line two baking sheets with parchment paper.
- In a medium mixing bowl, use a whisk to mix together the two flours, baking powder and the pumpkin spice.
- Next, in a mixing bowl, beat together the Granulated Erythritol, Melted Butter, and the Pumpkin Puree until blended. Then stir in the eggs and the vanilla extract. Add the dry ingredients from the first bowl to the mixing bowl and mix until just combined. Then fold in the chocolate chips using a rubber spatula.
- Use a cookie scoop to scoop out these cookies and place them onto the prepared baking sheets. Then flatten out the cookies using the palm of your hand to shape the tops.
- Bake these cookies for 16-18 minutes or until the bottoms of the cookies begin to turn golden.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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