In honor of Starbucks Pumpkin Spice Latte officially kicking off the fall season yesterday, I decided to make pumpkin spice inspired chocolate chip cookies for those of us that love the flavor and comfort of pumpkin spice but are trying to stay on track with our healthy eating. These cookies are sugar free, gluten free, Keto Friendly, and Paleo Friendly and they are made with kitchen staples! To find out how to make these cookies keep reading.
Supplies:
Grass Fed Butter (1 stick)
1/3 Cup Swerve Sweetener
1 Large Cage Free Organic Egg
½ Teaspoon Vanilla Extract
Dash of Salt
2 Cups Almond Flour
2/3 Cups Lily’s Dark Chocolate (I couldn’t find Lily’s at my local grocery store so I purchased chocolate chips with at least 70% Dark Cocoa)
Seasoning:
Cinnamon
Nutmeg
Ground Gloves
Ground Ginger
Allspice
Instructions:
1- Preheat oven to 375 degrees F and line a baking sheet with parchment paper
2- Soften butter and beat with a hand mixer in a medium sized bowl
3- Add Swerve Natural Sweetener, Vanilla Extract, Egg, and a dash of salt and mix
4- Add Almond Flour 1/3 Cup at a time, mixing each time you pour it in
5- Pour your spices into a separate small mixing and add spices until you achieve your desired taste. I added extra cloves, cinnamon, and allspice to achieve my desired flavor
6- Sprinkle in your spices and mix one more time until the dough is evenly covered with spices
7- Sprinkle Chocolate Chips into the mixture
8- Roll dough into balls and place on parchment paper
9- Cook for 12-15 minutes until cooked through
10- Let Sit for 10 Minutes to harden
Tips:
*Make sure you use a large enough mixing bowl. The first time I ever made cookies from scratched I used one that was too shallow and my sugar went flying all over my kitchen
*Never substitute wax paper with parchment paper. Wax paper is not meant for cooking in the oven
*If you are allergic to chocolate, simply don’t add chocolate chips
*This should make 14-15 cookies, I usually ball mine into ½” circles.
Let me know if you liked it!
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