Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated monk fruit sweetener
  • 1 large egg, room temperature
  • 1/2 cup (120g) pumpkin puree (unsweetened)
  • 1 tsp (5ml) vanilla extract
  • 2 cups (240g) superfine almond flour
  • 2 tbsp (16g) coconut flour
  • 1 tsp (2g) baking soda
  • 1 tbsp (6g) pumpkin pie spice
  • 1/4 tsp (1.5g) salt
  • 3/4 cup (130g) sugar-free semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat to ensure the cookies don't stick.
  2. In a large bowl, beat the softened butter and monk fruit sweetener together until the mixture is pale and fluffy. Add the egg, pumpkin puree, and vanilla extract, mixing until the batter is smooth and velvety.
  3. In a separate medium bowl, whisk together the almond flour, coconut flour, baking soda, pumpkin pie spice, and salt. Slowly stir the dry mixture into the wet ingredients using a spatula until just combined—do not overmix. Fold in the sugar-free chocolate chips.
  4. Use a cookie scoop to divide the dough into 14 equal portions. Place them on the baking sheet about 2 inches apart. Gently press the tops down slightly with your palm, as keto cookies don't spread as much as traditional ones. Bake for 10-12 minutes until the edges are set and a light golden-brown.
  5. Let the cookies cool on the baking sheet for 5-10 minutes to allow them to firm up into a chewy texture.