Sugar Free & Keto Pumpkin Chocolate Chip Cookies are incredibly moist and moreish. And DAIRY-FREE.
With just a smidgen over 1g net carb each, no-one will blame you if you can’t stop at one. If soft, pillowy cookies are your thing, you definitely want to check out my recipe. I promise you’ll be amazed at how good these are. And if pumpkin isn’t your usual food choice when dreaming of keto cookies, I totally get you. I was a pumpkin skirter once.
Until one day not so long ago, when someone gave me a huge pumpkin they’d grown in their beautiful, pesticide-free Italian garden. I didn’t have the heart to ditch it, so I thought I’d roast the beast and worry about what to make later. Only thing is, this was a really, really, really big pumpkin. Even after topping and tailing it, and with core removed, the slices covered 4 large oven trays!
Well, the aroma that filled my kitchen was out of this world. And the taste… oh my… pure, heavenly, wholesome sweetness. This freshly roasted pumpkin was a million miles better than all of the canned pumpkin I had tried in my lifetime. I actually felt sad that my tastebuds had been misled all those years! But I was also elated at this amazing sensorial discovery.
However… once those emotions were cast aside, reality hit me like a ton of bricks. All that pumpkin flesh was more than I could use in a lifetime. Oh OK, that’s a slight exaggeration. But seriously, I was home alone at the time, with no ketohusband to hoover up all my kitchen experiments, so what could I do with it all?
That’s when I thought of puréeing the whole lot. I figured that I could put the purée in jars and freeze it to make all sorts of sweet and savoury dishes later. One of my best light-bulb moments. Ever. Grabbing a jar out of the freezer, instead of buying tasteless yet expensive canned pumpkin, is immensely satisfying.
Adding Pumpkin to Cookie Dough.
The original idea was to create cream cheese choc chip cookies. But I had run out of my favourite cream cheese and the shop was out of stock, too. So I decided to make use of the endless supply of pumpkin purée that was taking up most of the space in my freezer. It isn’t often that a new recipe idea works out on a first attempt. This one was obviously written in the stars.
When I asked my tasters to try Sugar Free & Keto Pumpkin Chocolate Chip Cookies, this is the almost-unanimous reaction and response I got:
Pumpkin in the cookie dough, though… What? Never! Are you crazy? Why would you do that? Wait… does it work? Oh, maybe I’ll try one. Hell, this is good. So moist, tasty and delicate. OMG, too good. Can I have another one?
How to Make Sugar Free & Keto Pumpkin Chocolate Chip Cookies
As if adding pumpkin purée to cookies wasn’t weird enough, this recipe contains NO BUTTER. I recently decided to reduce dairy consumption in my household. Which had reached a ridiculously high weekly amount. So, for the time being, EVOO is the new butter. And these cookies prove it is a worthy substitute.
The remaining ingredients are what you would expect: egg, sweetener, coconut flour, and a few other bits…
For pumpkin pie spice, I have listed the ingredients separately because, here in the UK, it is not something that you can buy readily. If you can find it easily in your neck of the woods, just use one 1 teaspoon of it to replace the ginger, cloves, cinnamon and nutmeg.
- Yield: 12
- Serving: 1 cookie
- Calories: 94
- Fat: 7.5g
- Net Carbs: 1.3g
- Protein: 2g
- 1 large egg
- 80g erythritol (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 1 tsp vanilla extract (U.S. option HERE)
- ¼ tsp fine Himalayan pink salt (U.S. option HERE)
- 50g extra virgin olive oil (U.S. option HERE)
- 130g pumpkin purée (U.S. option HERE) (see recipe notes for home-made option)
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- a pinch of ground cloves
- a pinch of dry ground ginger
- ½ tsp xanthan gum (U.S. option HERE)
- 1 tsp baking powder
- 50g fine coconut flour (U.S. option HERE)
- 10g oat fibre (U.S. option HERE)
- 40g sugar free chocolate chips (I used 100% dark chocolate - chopped; U.S. option HERE)
- using an electric hand whisk (U.S. option HERE), whip egg, sweeteners and vanilla extract until foamy and doubled in size, then add extra virgin olive oil and whisk again until emulsified.
- incorporate pumpkin purée and all other dry ingredients, adding chocolate last.
- pre-heat oven to 160°C fan (180°C static).
- the cookie dough will be quite wet and sticky, so I recommend wearing food-grade disposable gloves (U.S. option HERE) to form 12 balls.
- place dough balls over an oven rack lined with either non-stick baking paper or a silicone baking mat (U.S. option HERE) and flatten them to cookie size (about 5cm diameter and ½cm high).
- bake for 12-14 minutes then remove from oven and let cool completely before handling.
You can replace cinnamon, cloves, nutmeg and ginger with 1 tsp pumpkin pie spice.
No need to keep your cookies refrigerated.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Your feedback matters to me! Please leave a comment below. If you try this recipe, you’ll make my day by sharing a photo on social media with the hashtag #queenketo. Thank you! 🙂
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