Are you looking for a delicious and healthy treat to satisfy your pumpkin cravings? Look no further! These Almond Flour Pumpkin Cookies with optional chocolate chips are the perfect combination of moist, flavorful, and guilt-free. Packed with the warmth of autumn spices and the sweetness of pumpkin, these naturally gluten free keto pumpkin cookies will quickly become your go-to fall low carb cookies recipe.
If you love pumpkin, also check out Healthy Pumpkin Tart, No Bake Vegan Pumpkin Pie, Bourbon Pumpkin Pie, Pumpkin Seed Butter, Rum Pumpkin Pie or Trader Joes Pumpkin Butter Recipe.
Indulge in the Perfect Fall Treat with These Scrumptious Almond Flour Pumpkin Cookies
With fall flavors in every bite, these easy Almond Flour Pumpkin Cookies are a delicious and nutritious alternative to traditional cookies.
With their rich flavor and soft texture, these low carb pumpkin cookies with almond flour offer a satisfying treat that can be enjoyed by those with dietary restrictions or preferences.
Almond flour provides a host of health benefits, including being gluten free, low in carbohydrates, and high in protein and healthy fats.
By incorporating this versatile ingredient into our cookie recipe, we not only enhance the taste but also promote overall well-being.
So why not indulge in these delightful pumpkin almond flour cookies guilt-free? Your taste buds and body will thank you!
These soft and chewy pumpkin almond flour cookies are also easy to make in one bowl.
Trending now: Cherry Meringue Pie in an Almond Crust.
Ingredients in Keto Pumpkin Cookies
Here’s what you’ll need to make these delicious keto pumpkin spice cookies.
Dry Ingredients in Almond Flour Pumpkin Cookies No Sugar Recipe
Here are the dry ingredients in these easy low carb pumpkin chocolate chip cookies.
- 2 cups almond flour: Almond flour makes this recipe naturally gluten free.
- 1/4 cup oats: Oats help bind these cookies but are known to lower blood sugar levels.
- 1/2 cup brown or white granulated sweetener of choice: Use a sugar free sweetener such as monk fruit allulose blend to help keep the carbs down in this recipe.
- 1/2 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup chocolate chips (optional) or any of the following: chopped walnuts, white chocolate chips, pumpkin seeds. By the way, if you’re watching your carbs, opt for sugar free chocolate chips.
Wet Ingredients with a Vegan Option
Here are the wet ingredients in these easy low carb pumpkin cookies with almond flour.
- 1/2 cup + 1 tablespoon fresh or canned pumpkin puree
- 1 egg or 1 flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water)
Also try No Bake Almond Flour Cookies.
How to Make Moist and Chewy Pumpkin Cookies with Almond Flour
This is how to make these easy almond flour pumpkin cookies no sugar recipe.
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized mixing bowl, whisk together the almond flour, oats, brown or white granulated sweetener, baking powder, cinnamon, ginger, cloves, and salt until well combined.
3. Add the pumpkin puree and egg or vegan flax seed egg and stir until fully incorporated.
4. Fold in the optional chocolate chips or any of the following: chopped walnuts, white chocolate chips, pumpkin seeds.
Try scrumptious Vegan Pumpkin Tart in an extra flaky crust.
5. Using a tablespoon or cookie scoop, drop rounded portions of this healthy keto cookie dough onto your prepared baking sheet.
Gently press down on each pumpkin cookie to flatten it slightly as they won’t spread much during baking.
This is also a good time to shape the low carb pumpkin cookies into a circle by hand.
6. Bake the pumpkin almond flour cookies at 350°F (175°C) for approximately 12-15 minutes or until the edges start to turn golden brown. It is important to keep an eye on them, as almond flour can burn quickly.
7. Once done, remove the keto pumpkin cookies from the oven and slide the parchment paper with the cookies onto a wire rack to cool for a few minutes. Then, enjoy the low carb pumpkin cookies warm or at room temperature!
Always popular: Chickpea Flour Pie Crust.
Can You Make These Keto Pumpkin Chocolate Chip Cookies with Almond Flour Vegan?
Yes, simply replace the egg with 1 flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) and these healthy pumpkin spice cookies will be vegan.
Can You Eat Chocolate Chips on a Low Carb Diet?
Yes, just make these gluten free pumpkin cookies with keto-friendly, sugar free chocolate chips.
How to Store Almond Flour Pumpkin Cookies No Sugar Recipe
Refrigerate Almond Flour Pumpkin Cookies
Store the cookies in an airtight container in the refrigerator for up to a week.
Freeze Keto Pumpkin Cookies with Almond Flour
Freeze the pumpkin almond flour cookies in an airtight container for up to 3 months.
Want More Keto Cookies Recipes?
Check out my other monk fruit sweetened cookies.
Recipe Card
Almond Flour Pumpkin Cookies Recipe (Keto Pumpkin Cookies)
Equipment
- 1 Medium Bowl
- 1 spoon or mixer
- 1 Baking Sheet
- Parchment Paper
Ingredients
Dry Ingredients
- 2 cups almond flour
- ¼ cup oats
- ½ cup brown or white granulated sweetener of choice
- ½ teaspoon baking powder
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup chocolate chips optional
Wet Ingredients
- ½ cup + 1 tbsp fresh or canned pumpkin puree
- 1 egg or 1 flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized mixing bowl, whisk together the almond flour, oats, brown or white granulated sweetener, baking powder, cinnamon, ginger, cloves, and salt until well combined.
- Add the pumpkin puree and egg or vegan flax seed egg and stir until fully incorporated.
- Fold in the optional chocolate chips or any of the following: chopped walnuts, white chocolate chips, pumpkin seeds.
- Using a tablespoon or cookie scoop, drop rounded portions of this healthy cookie dough onto your prepared baking sheet. Gently press down on each pumpkin cookie to flatten it slightly as they won't spread much during baking. This is also a good time to shape the cookies into a circle by hand.
- Bake at 350°F (175°C) for approximately 12-15 minutes. At 12 minutes, I recommend using a spatula and checking the bottom of the cookie. For a delicious, soft texture, the bottom of the cookie only needs to brown lightly. So make sure you don't overbake these cookies.
- Once done, remove the cookies from the oven and slide the parchment paper with the cookies onto a wire rack to cool for a few minutes. Enjoy warm or at room temperature!
Notes
We loved these. Great idea, never thought that pumpkin and chocolate would go together. Looking forward to checking out your other recipes.
I absolutely love these cookies though I have to admit I had to make a little variation on the recipe. Since I didn’t have rolled oats, I used one tablespoon of oat flour instead. I made my first batch and I waited for the cookies to brown some more than what is shown in your picture, but that was not a good idea since they came out hard. Also, I thought they were not as sweet as my guests would expect, so I doubled up the amount of monk fruit blend on my next batch, using a half cup. This time I made sure to bake them for exactly 14 minutes and they came out so perfectly soft and delicious it was hard to believe they were keto friendly. A trick that is worth mentioning is that I cut off the bottom of a plastic cup and I put the cup around my tablespoon of cookie dough. Then I put another cup on top and pressed down the dough. This way the cookies came out perfectly round without much effort. Thank you so much for this wonderful recipe! It’s definitely a keeper!
Thank you for your feedback. I’m glad you love these cookies. Yes, when baking cookies with almond flour, it’s important to not overbake them, so they remain soft. I’ll add a note about that in the recipe.
These turned out to be very moist and flavorful! My husband is weaning off processed sugared desserts and these were a delicious alternative for him. I am lazy and baked these as bars; however, he enjoyed them very much anyway!
I’m glad you also enjoyed them! You might also like my Protein Chocolate Chip Cookies with Walnuts