Keto Pumpkin Chocolate Chip Cookies

A stack of 3 pumpkin chocolate chip cookie bars.

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Keto Pumpkin Chocolate Chip Cookies

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 156kcal

Author: Michelle Miller

Ingredients

Dry Ingredients

1 cup almond flour
1/2 cup Naked Collagen powder
1/4 cup Naked Whey
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon sea salt

Wet Ingredients

1/2 cup pastured butter softened, room temperature
1/2 cup monk fruit sweetener
1/4 cup cashew butter
1/2 cup pumpkin puree
1 pastured egg
2 teaspoons vanilla extract
3/4 cup sugar free dark chocolate chips plus more for topping, optional

Instructions

Preheat the oven to 350º F.
Line an 8x8 baking pan with parchment paper, and set aside.
In a medium sized mixing bowl, add all of the dry ingredients, and mix to combine.
In a stand mixer bowl, add the softened butter and the monk fruit sweetener, and mix until a fluffy mixture is formed. Add the cashew butter, and mix to combine.
Into the stand mixer bowl, add the rest of the wet ingredients, except chocolate chips. Mix to combine well.
Add the dry ingredients into the wet ingredients, and mix again until all the dry ingredients are incorporated into the cookie dough.
Remove the bowl from the stand mixer, and fold in the chocolate chips.
Add the cookie dough into the prepared baking pan, and use wet hands to press the mixture into an even layer.
Top with additional chocolate chips, if desired.
Bake the cookies for 27-29 minutes. They will be very soft when they come out of the oven. Allow to fully cool, and then refrigerate for an hour prior to slicing, for the cleanest cut bars.
Store cookies in the refrigerator wrapped tight or in an air tight storage container for up to a week. These cookies last for 3 months if frozen.

Video

Notes

Tip 1: Fully chill before slicing! These bars need to be fully cooled and then chilled prior to cutting. They are very soft when still warm! The other option is to spoon it hot into a bowl and top it with ice cream! They are insanely delicious hot with melty chocolate.

Tip 2: Lower the carbs. If you'd like to lower the carbs, you can omit the sugar free chocolate chips and sub 1/2 cup of crushed pecans as a topping. The bars are delicious either way! Omitting the chocolate chips and adding pecans yields bars with 4 grams of carbs and 1 gram of fiber, so 3 NET CARBS per cookie.

Tip 3: Bake without the added protein. If you don't like to bake with protein powders, these cookies will work without them! Simply omit the whey and collagen. However, I highly recommend trying baking with collagen powder! It leaves no flavor and in my opinion actually improves the texture. My son won't eat meat, so adding collagen to his baked goods ensures he's getting essential nutrients!

Nutrition