Low Carb Pumpkin Spice Cookies
Low Carb Pumpkin Spice Cookies are super soft and full of all the warm pumpkin spice flavours like cinnamon, nutmeg, ginger and allspice.
Servings: 18 Cookies
In a stand mixer or bowl with a handheld mixer cream together the butter and brown sugar swerve on medium speed until light and fluffy. About 1 minute. Scraping down sides of bowl as you go.
Add the egg and mix until combined for another minute.
Next add the pumpkin puree and then turn on the mixer and slowly add the almond flour. Mix for 1 miute on medium
Add the remaining ingredients while the mixer is running on medium. Mix for another minute and then store the cookie dough in the bowl in the fridge uncovered for 1 hour.
After 1 hour remove the cookie dough from the fridge.
Preheat oven to 350°F
Using an ice cream scoop, scoop out the cookie dough (about 2 tbsp) into your hand and roll into a ball. Dip your fingers in the bowl of warm water and continue rolling. This helps to make the cookies crinkle and have the granulated sugar stick to the cookie.
Roll the ball into the granulated erythritol and then flatten to about a ¼ inch thick and place on a parchment lined cookie sheet. Keep them about 2 inches apart. I baked 6 cookies per tray.
Bake in oven at 350°F for 10-12 minutes. Cookies should be slightly crispy on the edges and soft in the centre.
I suggest watching the video prior to making these cookies.
If the cookies are not cold enough before baking they may fall flat. You may need to store in the fridge for 15 minutes prior to baking if you feel they may have warmed up during the rolling process.
Allow cookies to cool before transferring them to a cooling rack as they may fall apart.
Serving: 1cookie | Calories: 106kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Fiber: 1g | Sugar: 0g