These pumpkin chocolate chip cookies are soft, cake-like cookies made with NuNaturals Bamboo Flour, almond flour and real pumpkin puree. They are gluten-free, low-carb and sweetened with sugar substitutes instead of sugar. A cozy fall baking recipe with extra fiber in every bite.
Pumpkin Chocolate Chip Cookies
Category
Dessert, Snacks
Cuisine
American
Servings
24
Prep Time
15 minutes
Cook Time
15 minutes
These pumpkin chocolate chip cookies are soft, cake-like cookies made with NuNaturals Bamboo Flour, almond flour and real pumpkin puree. They are gluten-free, low-carb and sweetened with sugar substitutes instead of sugar. A cozy fall baking recipe with extra fiber in every bite.
Ingredients
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73 g NuNaturals Bamboo Flour
-
64g Almond Flour
-
23g Egg White Protein
-
2g Xanthan Gum
-
½ tsp Pumpkin Pie Spice
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½ cup of Unsalted Butter
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¾ cup Pumpkin Puree (Not Pumpkin Pie filling)
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¾ cup Brown Sugar Substitute
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¾ cup Sugar Substitute (We used Allulose)
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1 tsp Baking soda
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2 eggs
Directions
Add all Dry ingredients to a bowl and whisk together until fully combined
Cream together sugar substitutes and butter then add eggs one at a time fold in pumpkin puree
Add the mixed dry ingredients to the wet ingredients a little at a time until fully incorporated.
scoop with large spoon onto parchment paper covered cookie sheet
Bake at 375 until browned to the level you like. (about 10-15min)
Recipe Note
Dough will resemble cake batter we suggest scooping out with spoon and make circles of it on parchment lined cookie sheet.
Nutritional values are estimates based on the ingredients we used. Actual results may vary depending on the brands and specific products used. Different brands or product variations may change the nutritional outcome
