What to do with leftover pumpkin puree at home? Make beautiful and delicious white chocolate chip cookies! Chewy cookies with a hint of pumpkin spices and crunchy white chocolate chips are guilt-free treats without sugar and refined carbs. Decorate the cookies with additional sugar free white chocolate chips for an interesting visual contrast.
Serving Size: Makes about 16-20 Cookies
Ingredients for Pumpkin White Chocolate Chip Cookies
- Blanched almond flour, 2 Cups
- Pumpkin pie spice, 1 teaspoon
- Cinnamon, ½ teaspoon
- Psyllium husk powder, 1 teaspoon
- Baking powder, ½ teaspoon
- Sea salt, ¼ teaspoon
- Butter, ⅓ Cups, room temperature
- Low-carb brown sweetener, ¼ Cup
- Low-carb granular sweetener, ¼ Cup
- Egg, 1 large, room temperature
- Canned pumpkin puree, ¼ Cup
- Vanilla extract, ½ teaspoon
- Sugar free white chocolate chips, ⅓ Cup and more for decoration.
For Cinnamon Coating
- Cinnamon, ½ teaspoon
- Low-carb granular sweetener, ¼ Cup
Instructions for Pumpkin Chocolate Chip Cookies
1.Line a baking sheet with parchment paper. Depending on the size of the baking pan, you might need two.
2.In a large bowl, mix together almond flour, psyllium husk powder, baking powder, sea salt, and spices.
3.In a separate bowl, beat butter and brown and granular sweeteners for about two minutes until fluffy. Add the egg, pumpkin puree, and vanilla extract and mix well.
4.Combine wet ingredients and dry ingredients together. Fold in add white chocolate chips. Chill the dough in the fridge for 30 minutes.
5.Preheat the oven to 177˚C (350˚F). Take out the dough from the fridge and roll the dough into small balls. Roll each of the dough balls in the cinnamon coating. Spread them evenly on the lined baking sheet.
6.Bake for 15 minutes until edges turn golden brown.
7.Take out from the oven and cool down. Add a couple of additional chocolate chips per cookie for decoration.