Home / Recipes / Gluten Free / Keto Thanksgiving Pumpkin Spice Cookies
Keto Thanksgiving Pumpkin Spice Cookies
How to Make It
Step 1
Preheat the oven to 350 degrees Fahrenheit. Add the almond butter, pumpkin purée, erythritol, baking soda, lemon juice, salt, cinnamon, ginger, nutmeg, cloves, vanilla and xanthan gum to a large mixing bowl. Beat together thoroughly until well combined. The mixture should form a stiff dough. Please feel free to adjust the spices to personal taste and use your preferred low carb granulated or powdered sweetener.
Step 2
Crack the egg into the bowl. Beat the egg into the dough until fully incorporated and well combined. The dough will be thick and sticky, almost like a stiff caramel.
Step 3
Line a large shallow oven tray with baking paper. Take a generous tablespoon of the cookie dough and drop it on to the lined tray. You can shape this roughly into a circle, but it is best to leave it quite thick for a dense, chewy cookie. Repeat this process with the remaining dough so that you have ten cookies, spacing each about an inch apart.
Step 4
Transfer the tray to the oven and bake for 12-15 minutes. The cookies should be cooked through, golden brown all over and slightly springy to touch. Set aside to cool completely or enjoy slightly warm.
Ingredients
- Lemon Juice – 1-½ teaspoon
- Almond Butter – 1 cup
- Raw Egg – 1 medium
- Cinnamon – 1 teaspoon
- Xantham Gum Gluten Free by Hodgson Mill – ½ tsp
- Vanilla Extract – ½ teaspoon
- Ginger, Ground – ½ teaspoon
- Baking Soda – ½ teaspoon
- 100% Pure Erythritol by Now – ⅓ cup
- Organic Pumpkin Puree by Pacific – ¼ cup
- Nutmeg Ground – ¼ tsp
- Salt, Sea Salt – ⅛ teaspoon
- Cloves, Ground – ⅛ teaspoon
