Keto Pumpkin Cookies
Soft, lightly spiced pumpkin cookies sweetened with monk fruit and made with almond flour and tahini for richness. A cozy keto-friendly treat.
- Author
- Hind Alwan
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Servings
- 12 cookies
- Category
- Cookies
- Cuisine
- American
Ingredients
- 1 egg
- ½ cup tahini
- ¼ cup pumpkin purée
- ½ cup sweetener
- ½ tsp baking soda
- 2 cups almond flour
- ¼ tsp nutmeg
- 1 tsp cinnamon powder
- ¼ tsp ginger powder
- ¼ cup sugar-free chocolate chips
Directions
- In a large bowl, combine the egg, tahini, pumpkin purée, and sweetener.
- Add almond flour, baking soda, nutmeg, cinnamon, and ginger powder.
- Mix until a soft cookie dough forms.
- Fold in the sugar-free chocolate chips.
- Chill the dough for 1 hour.
- Preheat the oven to 200°C (390°F).
- Scoop the dough onto a lined baking tray.
- Bake for about 25–30 minutes or until golden brown.
- Let the cookies cool before serving.