Keto Pumpkin Chocolate Chip Cookies

5 from 1 vote

Prep Time15 mins

Cook Time12 mins

Refrigeration Time30 mins

Total Time57 mins

Course: Dessert, Snack

Keyword: keto fall dessert, keto fall recipe, keto pumpkin chocolate chip cookies, keto pumpkin cookies

Servings: pumpkin chocolate chip cookies

Calories: 109kcal

1/4 cup butter melted butter, 60g
1/4 cup pure pumpkin 60g
6 tbsp sukrin brown sugar sweetener 72g (see tips for how to sub this if you don't have it)
5 tbsp allulose sweetener 66g (or 1/4 cup powdered monkfruit/erythritol sweetener)
1 egg room temperature
1 tsp vanilla extract
1 1/4 cup almond flour 140g
1/4 cup coconut flour 28g
1 tsp xanthan gum
3/4 tsp baking soda
1/2 tsp cinnamon optional
1/2 tsp pumpkin spice optional
1/8 tsp salt 1/4 tsp if using unsalted butter
9 squares roughly chopped dark chocolate 50g or 1/2 a typical dark chocolate Lindt Bar (I used Camino's 71% bittersweet baking chocolate)

In a bowl, whisk together your almond flour, coconut flour, xanthan gum, baking soda and salt. Set aside.
In another large bowl, add your melted butter, pumpkin, vanilla extract, Sukrin brown sugar sweetener, allulose and salt. Whisk until well combined.
Next add your egg. Whisk again until smooth.
Add your dry ingredients to the wet ingredients and mix until combined.
Add your chocolate chunks and mix once again just until they are evenly distributed in the batter.
Place your cookie dough in the fridge for 30min. Pre-heat your oven to 330*F part way through this time.
Grease a cookie sheet. Take spoonfuls of dough and place them evenly apart on a sheet.
Bake for 10-12 min or until the edges are just lightly browned but the cookies are still soft. Let them cool for 6 min on the baking sheet, lift them all gently with a spatula just to make sure the bottoms don't stick, then keeping them on the tray, place them in the freezer to finish cooling for 10-12min (trust me on this!). Once cooled you can transfer them to a plate and serve with a glass of coconut or almond milk! Enjoy your Keto Pumpkin Chocolate Chip Cookies!

For the chocolate in these cookies I used a 70% Intense Dark Chocolate by Valor but you can use any chocolate and any % you wish, I'd just recommend using a bar over chocolate chips if you want the true effect of these chocolate chunk cookies!
If you don't have the brown sugar replacement called Sukrin then you can also use 1 tsp molasses combined with an equal amount of regular sweetener in place of it. (So 1 tsp molasses + 70g regular sweetener). Molasses is low on the glycemic index and only adds ~0.35g of carbs to each cookie so it's a great replacement that won't cause your insulin to spike..especially because this recipe has added fibre which lowers the effect even more.
This recipe uses MELTED butter. Don't use softened! The melted butter helps with the chewiness of these cookies.
If you want the BEST version of these cookies, refrigerate the dough over-night before baking. This allows the cookies to develop more flavour.
I also like to toss these in the freezer right after they've cooled slightly on the baking sheet to finish cooling them quickly. They have this amazing chewy texture after about 10-15min in the freezer.