A couple of weeks ago, since I decided to upload a bunch of different pumpkin recipes for this season, I have had a surplus of pumpkin puree that I have had to use. I’m slowly thinking of new recipes that I can make, but for today’s recipe, I decided to make some keto pumpkin chocolate chip cookies!
Whenever I make flourless cookies, they don’t usually need to bake a long time in the oven, but because there was some pumpkin puree in them, the baking time increased to 25 minutes. The great part was that they stayed extremely chewy and soft!
For the chips, I used Lily’s chocolate chips as usual, and I sweetened the cookies with some erythritol and stevia powder. Those are probably the most common sweeteners I use in all of my recipes. The carbs per pumpkin can differ greatly, but the pumpkin can I used was the one from Stokelys!
For all of my pumpkin-themed recipes, I usually use a combination of spices. That’s simply because they don’t sell pumpkin spice in Japan so I have to make it from scratch.
This recipe makes 12 big cookies, but I’ve also made these into smaller cookies and made about 18-20 cookies. The baking time was the same.
The recipe itself is dairy-free (apart from the chocolate chips), but I’m sure you could use whatever chips you usually choose. If you’d like to check out my other pumpkin recipes, check them out here! I like making this Low Carb Kabocha Cheesecake because it uses a Japanese kabocha squash instead of pumpkin puree. My first year in Japan, I couldn’t find any pumpkin cans so I made this recipe with the squash and it turned out amazing! I also have two dairy-free pumpkin desserts up on the blog. One is a Paleo Pumpkin Pie that is made with coconut cream and uses a dairy-free crust made with lard, and the other one is Dairy-free Low Carb Pumpkin Whoopie Pies that uses almond butter for the cookies and a coconut cream icing.
Keto Pumpkin Chocolate Chip Cookies
- 1/2 cup (140g) almond butter unsweetened
- 1/4 cup (70g) pumpkin puree unsweetened
- 1/4 cup (60g) erythritol granulated
- 1/4 tsp ginger powder
- 1/4 tsp nutmeg
- 1/4 tsp cardamon powder
- 1/4 tsp ground cloves
- 1 tsp cinnamon
- 1/4 tsp stevia powder
- 1/2 tsp baking powder
- 1 tbsp coconut flour
- 2 tbsp (28g) lily's chocolate chips
- 1 egg
Preheat the oven to 180C/350F.
Mix all of the ingredients into a bowl with a hand mixer.
Place some parchment paper over 1 or 2 baking trays. With the help of an ice cream scoop, scoop the batter and place over the baking trays. Make 12 cookies. With a fork, flatten the dough a bit to form a cookie instead of a lump.
(Optional) You can also add a few more chips over each cookie.
*I tried baking them without flattening them and they didn't flatten out, so make sure you do before putting them in the oven. *
Bake in the oven for 25 minutes. Take out and let cool or serve hot.