Nice cookies to have with a cup of tea or coffee any time,
but I liked them at breakfast time! They have the best texture chilled. They are soft but not cakey in texture like
many pumpkin cookies. Using less pumpkin and egg helped in that regard quite
considerably.
1/2 cup
unsalted butter, softened (125 mL)
Liquid sweetener to
equal 1 cup sugar (250 mL)
1/3 cup canned pumpkin (75
mL)
1/4 cup granulated sweetener (60 mL)
1 egg yolk
1 tsp vanilla
extract (5 mL)
13/4 cups Gluten-Free
Bake
Mix 2, OR (425 mL)
2 cups Keto
Bake Mix (500 mL)
1 tsp
cinnamon (5 mL)
1/2 tsp
baking powder (2 mL)
1/4 tsp baking soda (1 mL)
1/8 tsp salt (0.5 mL)
1/2 cup
chopped walnuts (125 mL)
1/4 cup sugar-free chocolate chips (60 mL)
Preheat the oven to 350°F (180°C).
In bowl, in mixer, beat butter, liquid sweetener,
pumpkin, granulated sweetener, egg yolk and vanilla extract
together.
In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, cinnamon, pumpkin pie spice, baking powder, baking soda and salt. Add to wet ingredients; beat. Stir in walnuts and chocolate chips.
Form 1 tablespoonfuls (15 mL) of dough into balls and
place on parchment-lined cookie sheet.
Flatten slightly with the back of a spoon. If desired, place a chocolate chip and piece
of walnut on top of each cookie. Bake 12
minutes, or until golden brown underneath.
Allow to cool and then refrigerate.
Yield: 26 cookies
1
cookie
91.2
calories
2.0
g protein
7.9
g fat
0.2 g fiber
2.1
g net carbs