Soft, grain-free, autumn-spiced cookies without all the sugar.
This recipe is designed for those who are crazy about everything pumpkin spice but also want to limit sugar, grains, and unhealthy fats. However, these cookies are delicious enough to be enjoyed by everyone! These tasty treats are sugar-free, thanks to Lakanto’s monk fruit sweetener and Lily’s chocolate chips, and provide a good dose of protein, thanks to the almond flour and tahini. Now you can satisfy those pumpkin spice cravings completely guilt-free!
Yield: 12 cookies
Ingredients:
1 tablespoon ground flax seeds
1 tablespoon water
½ cup pumpkin puree
½ cup granulated monk fruit sweetener (or granulated sweetener of choice)
¼ cup tahini
2 teaspoons vanilla extract
½ teaspoon baking soda
1 cup almond flour
½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
¼ teaspoon salt
¼ cup sugar-free, dairy-free chocolate chips
Directions:
Preheat oven to 350 degrees, line a baking sheet with parchment paper or silicone baking mat
In a medium bowl, combine ground flax seeds and water. Add the pumpkin, granulated sweetener, tahini, vanilla, and baking soda and mix well.
In a separate mixing bowl, combine the almond flour, cinnamon, pumpkin pie spice, baking powder, and salt.
Add the dry mix to the bowl with the wet mixture and stir to thoroughly combine. Stir in the chocolate chips.
Using a spoon, place 12 scoops of cookie dough on the baking sheet. Wet your hands and use your fingers to shape and smooth the cookies.
Bake for 18- 20 minutes, or until edges are golden. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
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