pumpkin butter chocolate chip cookies:
¼ cup pumpkin puree
1 large egg
1 cup almond flour
½ tsp baking powder (You can pick a gluten-free one.)
½ tsp pumpkin pie spice
½ tsp vanilla extract
¼ cup butter (4 tbsp at room temperature or grass-fed butter)
¼ cup powdered erythritol
3/4 cup Lily’s chocolate chips, dark (can be more or less based on your preference)
DIRECTIONS:
1. Preheat the oven to 350°F.
2. In a medium mixing bowl, mix together pumpkin puree and butter. Using a hand mixer can help mix them faster.
3. Add almond flour, erythritol, egg, baking powder, and vanilla extract to the mixture of the chocolate cookies.
4. Fold in chocolate chips until you’re satisfied with the cookie texture.
5. Divide the cookie dough mixture into 14 tablespoon-sized cookies. Gently press down each cookie scoop with a fork.
6. Bake for 20-25 minutes. The bottom of the low-carb cookies turns golden brown when ready or baked. Once the cookies have cooled, you can store them in an airtight container.
With our pumpkin butter cookies recipe, you’ll get 100 total calories in along with 9 g fat, 3 g net carbs, and 3 g protein.
