Quick and tasty recipes along with tips and tricks in and out of the kitchen

Low Carb Pumpkin Chocolate Chip Cookies

Low Carb Pumpkin Chocolate Chip Cookies

Servings: about 2 dozen     Prep Time: 10 minutes     Baking time: 10-15 minutes

Low Carb Pumpkin Chocolate Chip Cookies

It is fall over here and I am craving all of the fall flavors. For those of you that know me, you know I try to stay away from sugar because it affects my health badly. I have lupus and too much sugar can do some bad things to my body. But if you also know me you know cookies are my weakness. I looooooove me some cookies. I know there has to be others out there in my same situation so I wanted to share what I came up with. I have been messing with cookie recipes I have already tried and all the fall ingredients in the kitchen and I am happy to say I got the Pumpkin Chocolate Chip Cookie that I can eat again and again. It is a bit crunchy on the outside but nice and soft on the inside. That is how I like my cookies. It’s the perfect combination in my eyes. If my kids are asking for more of these cookies when I made them, you know they are approved!


  • 2 cups blanched almond flour
  • 1/2 cup pumpkin puree
  • 1 egg
  • 3 tbsp. butter softened at room temperature
  • 1-1/2 tsp. vanilla
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 3/4 cup powdered erythritol (I use Pyure. Tips on how to powder your erythritol if you do not have powdered erythritol below)
  • 1/4 cup unsweetened almond milk
  • 1 cup sugar free or low carb chocolate chips (I use Lilys brand)


  1. You can either use a Kitchenaid mixer or your hand mixer. I use my Kitchenaid mixer. Beat eat for about a minute. You want the egg to be whisked well
  2. You will need powdered erythritol for the next step. If you do not have powdered erythritol you can make a mock of it by adding your erythritol into a food processor and pulsing until it becomes more of a powdered substance. I do this all the time. It doesn’t come out super powdered, but at least it breaks it down a little bit. Now add to the egg your pumpkin puree, butter, erythritol and vanilla. Mix well on a medium to high setting.
  3. In a separate bowl mix together dry ingredients of almond flour, baking soda, ground cinnamon, ground ginger, ground cloves and ground nutmeg
  4. Turn wet ingredients mix setting down to low and add dry ingredients to the egg and pumpkin puree mix bowl. Mix together until you see a dough like batter
  5. Add almond milk and stir until milk is absorbed in the batter. It will look and feel a little sticky
  6. Add chocolate chips and mix
  7. Refrigerate dough for 15-20 minutes
  8. Preheat oven to 350 degrees. Place parchment paper on flat baking sheet
  9. When dough is done being refrigerated, make small balls and place them on the parchment paper prepared. You want to space them about 2 inches apart. Slightly press down on the raw dough ball to make cookies a bit flat but nothing super flat. You are just trying to make more of a cookie shape
  10. Bake cookies for 10 minutes then check cookies. They should be slightly brown on top. You may need to bake cookies longer but I would check them every minute to make sure they do not get overbaked
  11. When cookies are done it is crucial to let them cool for 15 minutes. They will be soft and crumble right out of the oven. Cooling them allows them to firm up a bit on the outside of the cookie to hold the cookie shape a bit more

These cookies were such a hit in my home. They were so comforting and yummy. I hope your family enjoys them just as much as mine did. Comment below and let me know how you liked these cookies! Enjoy!