I made the most delicious cookies last night! I also had made them for Thanksgiving, and thought to myself, “I need to share this on my blog.”
If you saw yesterday’s Blogmas post, then you know that I’m a pumpkin fiend this time of year. I also love chocolate all year round, so their combination was a must try!
I found the original recipe by Skinny Fitalicious on Pinterest. For my version of the recipe, I used a different type of flour and sweetener because that’s just what I had in my pantry.
I think that if you either have the time or the know-how, then you can easily find a way to make these low carb. I used a Splenda brown sugar blend that only had 5 carbs per serving.
Also, instead of the oat flour in the original recipe, I used all-purpose, whole wheat flour. This nullified the gluten free quality of the cookies, but luckily no one in my family has a gluten intolerance.
Alright. Let’s get into it!
- 1/2 cup canned pumpkin
- 1/2 cup coconut oil melted
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
- 1/3 cup Splenda brown sugar blend
- 1 1/2 cups all purpose whole wheat flour
- 1/4 cup Gluten Free rolled oats
- 1/4 cup mini chocolate chips dairy free
- Make sure to preheat the oven to 325 F and to prep your baking sheets
- Mix all wet ingredients until nicely combined
- In a separate bowl, mix all dry ingredients together.
- Slowly fold the dry ingredients into the wet ingredients.
- Once that is done, add in the chocolate chips.
- Use about 1 1/2 tsp of dough to roll up in a ball and place on the sheet
- Bake for 10 – 12 minutes