Keto Pumpkin Cookies
Satisfy your cravings with these deliciously healthy keto pumpkin cookies that are sugar and gluten-free! These keto cookies are the perfect quick snack to whip up as part of a keto diet that is moist in the middle, crunchy on the outside, and simply irresistible with every bite!
Servings: 8 cookies
Calories: 107kcal
Ingredients
- ½ - ¾ cups pumpkin puree
- 2 teaspoons coconut oil
- 2 eggs
- ½ teaspoon vanilla extract
- 1 tablespoon coconut flour
- 1 teaspoon ground cinnamon
- 1 cup unsweetened shredded coconut
Instructions
- Preheat oven to 350°F (177°C).
- Grease with butter or line baking sheet with parchment paper
- In a large mixing bowl, whisk pumpkin, oil, eggs and vanilla together until blended.
- Add the cinnamon and coconut flour (sifting will provide better results) and stir until fully combined.
- Add in the coconut and mix thoroughly.
- Drop spoonful's of the mixture onto the baking sheet and flatten slightly. Don't make it took flat, these should be over ¼" thick, closer to ½ inch.
- Bake 15 minutes until browned on the edges.
Recipe Notes
- Make a cream cheese frosting on top of the cookies with softened cream cheese mixed with powdered sweetener.
- Be careful of the cookies when removing them from the baking sheet, as they will be fragile and soft, which may cause them to break when removing them. If they start to crumble when transferring them to the wire rack, leave them on the baking sheet until cold.
- For a chewier texture, add ½ teaspoon baking powder or Xanthan gum.
- I usually make a double batch and mix in some chocolate chips into 1 halve of the mixture, as my kids love pumpkin cookies with chocolate. You can find unsweetened chocolate chips to keep the sugar level to a minimum.
- If you want thick and soft cookies that are super-duper-tasty, try using a scone cutter. For bigger round cookies, it is best to flatten them into a round shape with a spoon.