Chris F. Nicholson

Low-Carb Pumpkin Chocolate Chip Cookies

Low-Carb Pumpkin Chocolate Chip Cookies

Ingredients

  • 2 cup Almond meal
  • 2 tbsp Coconut flour
  • 1/2 tsp Baking soda
  • 3/4 tsp Pumpkin pie spice
  • 1/4 tsp Salt table
  • 2 large egg Egg whole raw
  • 3 tbsp Maple syrup
  • 2 tbsp Butter unsalted
  • 2 tsp Vanilla extract
  • 1/2 cup Pumpkin canned without salt
  • 6 oz Dark chocolate baking chips no sugar added
  • 1/2 cup, chopped Walnuts raw

Directions

  1. Preheat oven to 350F.

  2. Mix together in a medium stainless steel mixing bowl the following: almond meal, coconut flour, baking soda, pumpkin pie spice and salt.

  3. In a separate bowl mix together the eggs, maple syrup, melted butter, vanilla and canned pumpkin.

  4. Add egg mixture to the flour mixture. Add chocolate chips and chopped walnuts. Mix well.

  5. Cover a large cookie sheet with parchment paper. Scoop 2 tbsp of dough onto parchment paper for each cookie.

  6. Press down the dough of each cookie with a fork to lightly flatten it. Now bake in the oven for 20 minutes. Serve hot or cold. These cookies freeze well.

  7. This recipe makes 24 cookies

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