Sharon’s Pumpkin Chocolate Chip Keto Cookies, By Jeles
Ingredients:
4 cups Anthony's Almond Flour Blanched
1 3/4 cups of Monkfruit
1 cup of Butter (no salt) Softened
1 1/2 cup Pumpkin puree
2 tsp Arrowroot
2 tsp Baking Powder
2 tsp Ground Cinnamon
1 tsp Sea Salt
1 tsp Pumpkin Pie Spice Extract
2 tsp of Vanilla Extract
12 oz of ChocZero's Dark Chocolate Chips - Sugar Free
INSTRUCTIONS:
Preheat the oven to 360 degrees
Line two large cookie sheets with parchment paper (set aside)
In a large bowl add all the dry ingredients and mix together
Now add the butter, vanilla extract, pumpkin extract and Pumpkin puree and mix again
Lastly with a spatula fold in your chocolate Chips (making sure they are throughout the batter)
NOTE: Once mixed well, let sit for at least 30 minutes. Its important to let them sit for at least 30 minutes before baking them... Use a spoon and plop on the cookie sheet.
**A little suggestion from Jeles the Baker: *I found that placing it in the fridge over night or for at least an hour before baking them...they were easier to roll in your hands* Which if you think about it, you can make your dough ahead of time and place it in the fridge till the kids/grandkids come over and then bake together, making memories and great cookies for all to enjoy!
**If you leave them in the fridge~ use a spoon and place in your hand and roll into balls
Place on lined parchment paper on your cookie sheet (no need to spray)
Bake in the middle rack of your oven
Bake for about 15-20 minutes
IMPORTANT: DO NOT try to remove these cookies off your baking sheet till they are cooled. Allow to cool 10 minutes if you can ;)
ENJOY!!!!!
Holiday~ Cookies ~Dessert~ Pumpkin
They are soft even after sitting till the next day... Its a perfect Holiday Cookie!
Makes about 48 Cookies (2 1/2 - 3 inches cookies)
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Link to this recipe on the website: https://sites.google.com/view/jeleszinhasjourney/recipes/sharons-pumpkin-chocolate-chip-keto-cookies-by-jeles
Serving Size: 3 Cookies ~ Calories: 91 | Net Carbs: 2
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