SPICED PUMPKIN
CHOCOLATE CHIP COOKIES
These cookies have a medium soft
texture (not too soft as there is not a lot of oil in these), like most pumpkin cookies. I do love spices with my pumpkin baked goodies. It’s hard to resist these cookies. They disappear pretty quickly.
(no gelatin required)
2 tsp cinnamon (10 mL)
11/2 tsp baking powder (7 mL)
1/2 tsp baking soda (2 mL)
1/2 tsp ground ginger (2 mL)
1/2 tsp salt (2 mL)
1/4 tsp ground nutmeg (1 mL)
1/8 tsp ground cloves (0.5 mL)
1 egg
1 cup pumpkin (250 mL)
6 coffee sweetener packets
2 tbsp coconut oil (30 mL)
1 tsp vanilla extract (5 mL)
use half the amount in toasted pecans, OR
walnuts
Preheat oven to 350°F (180°C).
In large bowl, combine Gluten-Free Bake Mix 2, cinnamon,
baking powder, baking soda, ginger, salt, nutmeg and ground cloves.
In food processor,
process egg, liquid sweetener, pumpkin, eyrthritol, OR coffee sweetener,
coconut oil and vanilla extract. Add dry
ingredients; process. Stir in chocolate
chips.
Place cookie dough by
2 tablespoonfuls on greased cookie sheet, shaping them into a round
cookie. Bake 12 minutes or until
slightly firm to the touch and light brown underneath. Allow to cool completely and then transfer to
containers for the refrigerator.
Variation: Use half
chocolate chips and half toasted pecans. (3.6 g net carbs)
Yield: 24 large cookies
1
serving/toasted pecans
107.6calories
2.4
g protein
7.1
g fat
0.2 g fiber
3.7
g net carbs
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For
other great Low-Carb, Gluten-Free recipes by the team &
me: