Chewy and sweet, these pumpkin chocolate chip cookies are the perfect treat for your sweet tooth. No one will ever guess they are sugar free! With flavors of pumpkin, cinnamon and nutmeg, these cookies make a great holiday snack for the whole family…and the chocolate chips are just an added benefit. They have just the right amount of sweetness and cozy Fall flavors we all know and love!
Ingredients For Pumpkin Chocolate Chip Cookies
These cookies are super easy to make and you may already have all the ingredients on hand, especially if you eat a gluten free/sugar free diet.
If you don’t have these ingredients in your pantry, they are easy to find at your local grocery store.
- canned pumpkin
- unsweetened almond butter
- sweetener (I use Lakantos Monkfruit golden)
- vanilla extract
- almond flour
- pumpkin pie spice
- baking powder
- salt
- sugar free chocolate chips
Substitutes For Pumpkin Cookies
If you don’t have a particular ingredient, there are still ways to make these cookies delicious.
What if I don’t have almond butter? No problem. You can use peanut butter, sun butter or another nut butter.
Help…I don’t have pumpkin pie spice!! That’s perfectly ok. There are several substitutions for pumpkin pie spice, but the basic recipe is this: 3 tablespoons ground cinnamon, 2 teaspoons each ground ginger and nutmeg, and 1 1/2 teaspoons ground allspice.
What sweeteners can I use besides Lankantos Monkfruit? You can use your favorite sweetener…just be sure it measures like sugar.
If a recipe calls for 1/2 cup of Monkfruit, use 1/4 cup of Trim Healthy Mama Gentle Sweet…and even less than that if using Super Sweet.
Where Can I Find Sugar Free Chocolate Chips?
Now that grocery stores are keeping healthy ingredients in stock, it is fairly easy to find sugar free chocolate chips. They are usually with the other chocolate chips.
A couple brands to look for are Lily’s and Bake Believe chocolate chips. There are several different flavors of sugar free chocolate chips, depending on where you shop.
I have used both brands and they are delicious, especially in this Chocolate Chip Cheesecake Crumble recipe.
How To Store Pumpkin Cookies
After the cookies are cool, place them in an airtight container and store on the counter.
You can also keep them in the fridge for up to a week, and even in the freezer for a couple months.
This would be a great recipe to double or triple the batch and store in the freezer, getting a few out at a time to enjoy!
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Pumpkin Chocolate Chip Cookies
Chewy and sweet, these pumpkin chocolate chip cookies are the perfect treat for your sweet tooth. No one will ever guess they are sugar free! With flavors of pumpkin, cinnamon and nutmeg, these cookies make a great holiday snack for the whole family...and the chocolate chips are just an added benefit. They have just the right amount of sweetness and cozy Fall flavors we all know and love!
Ingredients
- 1/2 cup canned pumpkin puree (only ingredient is pumpkin)
- 1/2 cup unsweetened almond butter
- 1/2 cup Lakantos Monkfruit Golden sweetener (see note)
- 6 Tablespoons blanched almond flour
- 3/4 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar free chocolate chips
Instructions
- Mix all ingredients together in a medium bowl until everything is combined.
- Put bowl of mixture in the refigerator for 20-30 minutes to chill.
- Preheat oven to 350 degrees.
- Use a 1 Tablespoon cookie scoop and drop by the Tablespoon on a lined baking sheet.
- Bake cookies for 12-14 minutes.
- Allow cookies to cool on baking sheet for 5-10 minutes before moving to a cooling rack.
Notes
For sweetener you can use Lakantos classic as well, or whatever sweetener you want...just be sure it measures like sugar for the recipe.
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