When the air turns crisp and the leaves start to change, my kitchen is immediately filled with the scent of fall. These Pumpkin Spice Chocolate Chip Cookies are the embodiment of that cozy feeling! They are incredibly soft, perfectly chewy, and loaded with warm spices and rich, sugar-free dark chocolate. Made with almond flour, this recipe is naturally gluten-free and keto-friendly, so you can indulge in a delicious autumn treat without any of the guilt. They come together in one bowl in just a few minutes, making them the perfect bake for a chilly afternoon.
Ingredients
• 3 cups / 336g blanched almond flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ½ cup / 120ml sugar-free maple syrup
• ½ cup / 120ml coconut oil, melted
• 1 cup / 170g sugar-free dark chocolate chips
Instructions
1. Directions
2. Prepare your station. Preheat the oven to 375°F (190°C) and line a large cookie sheet with parchment paper or a silicone baking mat.
3. Mix the dry . In a large mixing bowl, whisk together the blanched almond flour, pumpkin pie spice, baking soda, and sea salt until well combined.
4. Whisk the wet . In a separate medium bowl, crack the eggs and add the vanilla extract, whisking to combine. Slowly stream in the sugar-free maple syrup and melted coconut oil, whisking continuously until everything is smooth.
5. Combine and mix. Pour the wet ingredient mixture into the bowl with the dry . Using an electric hand mixer on low speed, beat until a uniform dough forms.
6. Fold in the chocolate. Switch to a rubber spatula and gently fold the sugar-free dark chocolate chips into the cookie dough until they are evenly distributed.
7. Scoop and bake. Using a 2-tablespoon cookie scoop, drop balls of dough onto the prepared cookie sheet, leaving about 2 inches of space between each one. Bake for 10 to 12 minutes, or until the edges are golden brown and the tops are set. Be sure to start checking for doneness at the 10-minute mark.
8. Cool and enjoy. Remove the cookie sheet from the oven and place it on a wire cooling rack. Let the cookies cool on the sheet for at least 10 minutes before transferring them to the rack to cool completely. Store leftovers in an airtight container for up to a week.
Nutritional Information
• Nutrition Facts
• MAKES: 18 cookies
• PREP TIME: 10 minutes
• COOK TIME: 12 minutes
• SERVING SIZE: 1 cookie
• CALORIES: 205
• FAT: 18.1g
• PROTEIN: 5g
• TOTAL CARBS: 7.6g
• FIBER: 4.6g
• NET CARBS: 3g
• ERYTHRITOL: 1.3g
Pro Tips
• For an extra dense and chewy texture, pull the cookies out at the 10-minute mark and gently press down on the tops with the back of a spoon to flatten them slightly. Return to the oven for the final 2 minutes of baking.
• Do not overbake! For the perfect soft center, remove the cookies from the oven when the edges are just beginning to turn golden. They will continue to set on the hot baking sheet.
• Ensure your eggs are at room temperature before mixing. This helps the dough emulsify properly, resulting in a smoother, more uniform cookie texture.
• Let the melted coconut oil cool slightly before adding it to the eggs to prevent them from scrambling.
FAQ
Q: Are these pumpkin spice chocolate chip cookies really keto
A: Yes, absolutely! This recipe is designed to be keto-friendly, using almond flour, sugar-free maple syrup, and sugar-free chocolate chips. Each cookie contains only 3 grams of net carbs, making it a perfect low-carb autumn treat.
Q: Can I use a different flour instead of almond flour
A: For the best results, we strongly recommend using blanched almond flour as the recipe was specifically developed with it. Substituting other flours like coconut flour or all-purpose flour would alter the texture and require adjusting the liquid ingredients.
Q: How do I store these gluten-free pumpkin cookies
A: Store the cookies in an airtight container at room temperature. They will stay soft, chewy, and delicious for up to one week.
Q: Can I substitute the coconut oil in this recipe
A: Yes, you can substitute the melted coconut oil with an equal amount of melted butter or ghee for a slightly different, richer flavor. Ensure it has cooled slightly before mixing with the eggs.
