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| image from thebestketorecipes.com |
Keto Pumpkin Chocolate Chip Cookies
Ingredients
1 cup almond flour
1 cup brown sugar monkfruit or Swerve
1 cup canned pumpkin puree moisture removed, see tips below
1 egg beaten
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin spice
1/2 cup chocolate chips
1/4 cup pecan pieces
1 cup almond flour
1 cup brown sugar monkfruit or Swerve
1 cup canned pumpkin puree moisture removed, see tips below
1 egg beaten
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin spice
1/2 cup chocolate chips
1/4 cup pecan pieces
Instructions
1. Preheat oven to 350 degrees F.
2. While the oven preheats measure out the pumpkin and place it in a paper towel lined bowl, cover with extra paper towels, pressing down lightly. Allow the pumpkin to sit for 10-15 minutes. The paper towels will absorb the extra moisture. Discard the paper towels when moisture has been absorbed.
3. Once the pumpkin has been dried out, combine all ingredients in a medium size mixing bowl and mix until well combined.
4. Chill the dough 10 minutes.
5. Grease a large baking sheet and use a small one inch scoop to scoop the cookie dough.
6. Lightly press each dough ball down so they spread out evenly as they bake.
7. Bake for 14-16 minutes. Allow cookies to cool before removing from the baking sheet. **Cookies will be slightly soft when you remove from the oven and firm upon cooling, do not overcook.**
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