Sugar-Free Pumpkin Chocolate Chip Cookies
Indulge in the perfect fall treat with these sugar-free pumpkin chocolate chip cookies! Packed with the warm, comforting flavors of pumpkin and cinnamon, these cookies offer a lighter twist on the classic recipe by using granulated erythritol and sugar-free dark chocolate chips, making them ideal for those watching their sugar intake. The combination of whole wheat flour and optional chopped walnuts adds a subtle nuttiness and hearty texture. In just under 30 minutes, you’ll have soft, chewy cookies boasting golden edges and irresistible chocolatey goodness. Perfect for autumn gatherings or guilt-free snacking, these cookies are a delicious way to enjoy seasonal delights without compromising health-conscious choices.
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Recipe Information
Ingredients
- 0.5 cup Pumpkin puree
- 0.5 cup Unsalted butter
- 0.5 cup Granulated erythritol
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.5 cups Whole wheat flour
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.75 cup Sugar-free dark chocolate chips
- 0.5 cup Walnuts, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
In a large mixing bowl, cream together the pumpkin puree and unsalted butter using an electric mixer until the mixture is smooth.
Add the granulated erythritol, egg, and vanilla extract to the bowl and mix until fully incorporated.
In a separate bowl, whisk together the whole wheat flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms.
Fold in the sugar-free dark chocolate chips and chopped walnuts, if using, until they are evenly distributed throughout the dough.
Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 1362 mg | 59% | |
| Total Carbohydrate | 351.3 g | 128% | |
| Dietary Fiber | 68.2 g | 244% | |
| Total Sugars | 7.5 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 198 mg | 15% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2327 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
