Keto Small Batch Pumpkin Chocolate Chip Cookies Recipe
![Atkins Keto Small Batch Pumpkin Chocolate Chip Cookies](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/0a0e88bc7a3838f5b8fa10c6c9f81478_PumpkinChocChipCookies.jpg)
2.3g
Net Carbs
Net Carbs
Prep Time: 5 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Easy
Style:American
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
1.8g
Protein
9.7g
Fat
5.2g
Fiber
110.5cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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1 Tbsp Coconut Flour
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1 tablespoons Great Value Superfine Blanched Almond Flour
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3 teaspoon(s) truvia sweet complete (2 tsp= 7 g)
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0 1/4 tsp Pumpkin Pie Spice Mix
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0 1/8 tsp Salt
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0 1/8 tsp Baking soda
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1 Tbsp Pumpkin, canned
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1 Tbsp Butter, salted or unsalted
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1 tbsp Lily's Sugar Free Chocolate Chips
DIRECTIONS
- Heat oven to 350°; prepare a sheet pan with parchment paper
- In a small bowl, combine the coconut flour, almond flour, sweetener, pumpkin pie spice, salt, and baking soda with a fork. Mix in pumpkin, and melted butter until well combined and a dough forms. Mix in the chocolate chips.
- Pack dough into 2 tablespoon (or 1-ounce) measure, and place on the prepared baking sheet. Use hands to flatten and form into evenly round cookies.
- Bake for 10-12 minutes until edges are browned, watching closely in the last few minutes to prevent burning. Cool on the baking sheet for 30 minutes before moving- these cookies will be fragile until fully cooled. One cookie is one serving.
Cooking Tip