Indulge in guilt-free cookies with this vegan recipe that combines the flavors of pumpkin and chocolate in a low-carb, sugar-free treat. Perfect for those following a keto lifestyle or anyone craving a healthier dessert option.
Ingredients: 1 cup pumpkin puree. 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened cocoa powder. 1/4 cup erythritol or preferred sugar substitute. 1/4 cup dairy-free chocolate chips. 1 tsp baking powder. 1 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 tsp nutmeg. Pinch of salt.
Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine pumpkin puree, almond flour, coconut flour, cocoa powder, erythritol, baking powder, vanilla extract, cinnamon, nutmeg, and salt. Mix well until a dough forms. Fold in the chocolate chips. Using a spoon or cookie scoop, drop dough onto a parchment-lined baking sheet, leaving space between each cookie. Flatten each cookie slightly with the back of a spoon. Bake for 12-15 minutes, or until the edges are firm. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your vegan pumpkin keto chocolate chip cookies!
Prep Time: 15 minutes
Cook Time: 15 minutes
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