Inspired by a recipe from My PCOS Kitchen
Don’t let that ‘Keto’ word in the title make you think these scrumptious cookies are only for the Keto-minded. Whether you follow that eating style or not, these treats will be quick to whip up and wholesome to eat.
This recipe has been enjoyed in a couple of The Old Schoolhouse® staff homes, so you have our seal of Tested and Approved! This is a pretty versatile recipe as far as substitutions go. Here are a few ideas if you don’t have some of these ingredients:
- No almond butter – use peanut butter or any other nut butter (unsweetened)
- No pumpkin puree – use squash
- No erythritol – use any type of granulated sweetener (tested and approved with coconut sugar)
- No stevia powder – it’s ok to leave out
- No coconut flour – use almond flour (or any other keto-kind of flour if you want to keep it keto) or just use whatever flour is available (but coconut flour is good for so many reasons so make it one of your staple pantry items!)
Keto Pumpkin Chocolate Chip Cookies
- 1/2 cup almond butter, unsweetened
- 1/4 cup pumpkin puree, unsweetened
- 1/4 cup erythritol, granulated
- 1/4 tsp ginger powder
- 1/4 tsp nutmeg
- 1/4 tsp cardamom powder
- 1/4 tsp ground cloves
- 1 tsp cinnamon
- 1/4 tsp stevia powder
- 1/4 tsp baking powder
- 1 tbsp coconut flour
- 2 tbsp chocolate chips
- 1 egg
Preheat the oven to 180C/350F.
Mix all the ingredients in a bowl with a hand mixer.
Place some parchment paper over a baking tray. Scoop the batter and drop by spoonfuls on the baking tray. Flatten dough with a fork or back of a spoon.
Bake in the oven for 25 minutes. Take out and let cool or serve hot.