Pumpkin Spice Cookies

Celebrate the fall season with our Keto Pumpkin Spice Cookies, a delightful blend of low-carb ingredients and warm spices, delivering a soft and chewy treat that captures the essence of autumn.

📝 Ingredients

• 1/4 cup coconut oil (melted)
• 1/3 cup pumpkin puree
• 1 egg
• 1 1/2 cups almond flour
• 3 tablespoons coconut flour
• 1/4 cup keto-friendly sweetener
• 1/2 teaspoon baking powder
• 2 teaspoons pumpkin pie spice

👨‍🍳 Instructions

1. 1Combine the melted coconut oil, keto-friendly sweetener, pumpkin puree, and egg in a mixing bowl. Whisk the mixture until it's well blended.
2. 2Add the dry ingredients, including coconut flour, baking powder, and pumpkin pie spice. Mix everything using a spatula until all the ingredients are thoroughly combined.
3. 3Incorporate the almond flour into the mixture and knead it until you achieve a smooth cookie dough consistency.
4. 4Place the cookie dough in the refrigerator to chill for about 15 minutes. This will help the dough firm up, making it easier to work with.
5. 5While the dough is chilling, preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
6. 6Once the dough is ready, use a cookie scoop to portion out rounds of dough onto the prepared baking sheet. Leave some space between each cookie to allow for spreading.
7. 7To achieve the desired cookie shape, gently press down on each cookie dough ball using either your fingers or the back of a fork.
8. 8Bake the cookies in the oven for approximately 15-20 minutes or until the edges turn a beautiful golden brown. Keep a close eye on them to avoid over-baking.
9. 9Once they're done, carefully remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes.
10. 10Then, transfer them to a wire rack to cool completely. This step ensures the cookies are set properly and develop a perfect texture.