Almost Sugar Free Pumpkin Chocolate Chip Cookies
Soft and slightly chewy pumpkin cookies with chocolate chips.
Servings 16 cookies
Calories 87kcal
Cost 5
Ingredients
- ½ cup canned pumpkin (Libby's brand) (130 grams)
- 4 tablespoons unsalted butter
- 2 tablespoons vegetable oil (grapeseed) (22 grams)
- ½ cup 1:1 sweetener such as Splenda Magic Baker or Lakanto Monk Fruit and Erythritol Blend (100 grams)
- 1 ½ tablespoons molasses (30 grams)
- 1 teaspoon vanilla
- 1 cup Fiber Gourmet flour blend or all-purpose flour (130 grams)
- ⅜ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ⅜ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ cup regular or sugar free chocolate chips
Instructions
- Fold three paper towels in half, stack them, then spread the ½ cup pumpkin on top and let it stand for about 10 minutes. If you start with 132 grams, you should have a little under 90 grams once drained. May vary among brands.
- Meanwhile, in a microwave-safe mixing bowl, melt the butter. Add sweetener to hot melted butter and stir until shiny.
- Stir the molasses, oil, vanilla and blotted dry pumpkin into the butter mixture.
- Mix the flour, baking soda, salt and spices together, then add flour mixture to the pumpkin mixture. Stir to make a soft dough. Cover bowl and chill for about 30 minutes or until it is cool and thick.
- Add the chocolate chips to the cooled dough. At this point you can shape and bake, or you can shape the dough into balls and keep the cold, portioned, dough balls covered until ready to bake.
- Preheat oven to 350 degrees F.
- Using a medium cookie scoop, scoop up large balls of dough. Try to get an even 16, which should be a scant medium scoop or a heaping small scoop or tablespoon. Arrange on a parchment lined baking sheet spacing 2 inches apart.
- Bake large chilled pumpkin dough balls at 350 degrees F. for about 16 to 18 minutes. This seems like a long time, and you can always check as early as 12, but I've found with pumpkin and alternative sweetener these do take a while to fully bake. You may want to bake a test cookie to nail the time in your oven.
- This is difficult, but let the cookies cool completely before serving. The texture goes from soft to firm but moist and cakey. Store cookies in the freezer to keep them fresh.
Nutrition
Serving: 1g | Calories: 87kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Fiber: 7g