Keto Pumpkin Chocolate Chip Cookies
Keto Pumpkin Chocolate Chip Cookies
Ingredients
- ¼ cup butter melted
- ¼ cup coconut oil melted
- 1 tbs. sugar free maple syrup
- ½ cup pumpkin puree
- ¼ cup stevia
- ¼ cup coconut sugar
- 2 scoops vanilla protein powder
- 1 ½ cup oat flour
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 ½ ounces sugar free chocolate chunks
Instructions
- In a bowl combine the melted butter, coconut oil, syrup, pumpkin puree, stevia, and coconut sugar, mixing until thoroughly combined.
- Slowly combine the dry ingredients with the wet one at a time until all ingredients, except for the chocolate chunks, are mixed well.
- Fold in chocolate chunks.
- Chill dough in the refrigerator for 2-3 hours.
- Once dough is chilled, preheat oven at 350 degrees Fahrenheit. Line a baking sheet with foil or parchment paper and spray with nonstick spray.
- Scoop a heaping tablespoon of dough and roll into a ball with your hands. Line balls on baking sheet with 2 inches of space in between. Bake in preheated oven for 8-10 minutes until bottoms are lightly golden brown. Allow to cool on sheet for 5 minutes before moving to a cooling rack. Enjoy!
Nutrition
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