Description

These Keto Pumpkin Snickerdoodle Cookies are soft, chewy, and packed with rich pumpkin flavor and warm spices. Perfectly sweetened with monk fruit, they offer a keto-friendly treat with just 4 net carbs per cookie. Made with almond and coconut flour, these cookies provide a delightful texture and a gluten-free alternative to traditional snickerdoodles.

Ingredients

Scale

Dry Ingredients

2 cups almond flour
1/4 cup coconut flour
1/2 teaspoon gluten-free baking powder
2 teaspoon pumpkin pie spice
1 teaspoon cinnamon
Pinch of salt
3/4 cup granulated monk fruit sweetener

Wet Ingredients

1/2 cup pumpkin puree
1/3 cup ghee or vegan butter (room temperature)
1 teaspoon vanilla extract
1 large egg

Cinnamon Sugar Coating

1/2 cup granulated monk fruit sweetener
2 1/2 teaspoon cinnamon

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Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a sheet tray with parchment paper to prevent sticking and ensure even baking.
Combine Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, monk fruit sweetener, pumpkin pie spice, cinnamon, salt, and gluten-free baking powder until well mixed.
Add Wet Ingredients: To the dry mixture, add in the egg, pumpkin puree, vanilla extract, and softened ghee or vegan butter. Using a wooden spoon, mix everything together until the dough reaches a cohesive, dough-like consistency.
Prepare Cinnamon Sugar Coating: In a separate smaller bowl, combine the granulated monk fruit sweetener and cinnamon for rolling the cookies.
Shape and Coat Cookies: Divide the dough into 12 to 14 large spoonfuls. Roll each portion into a ball, then roll the balls evenly in the cinnamon sugar mixture to coat thoroughly.
Arrange and Flatten: Place the coated dough balls onto the prepared baking sheet, spacing them evenly. Gently press down each ball to slightly flatten and shape the cookies.
Bake Cookies: Bake for 14 to 15 minutes or until the edges are golden brown and the cookies are set.
Cool Cookies: Allow the cookies to cool on the baking sheet for about 10 minutes, then carefully slide a spatula underneath each to transfer onto a cooling rack. Let them cool completely before serving to fully develop their texture and flavors.

Notes

These cookies are soft and chewy with a delightful pumpkin flavor and warm spices, perfect for fall or anytime cravings.
Keto-friendly with just 4 net carbs per cookie, making them suitable for low-carb and ketogenic diets.
Use room-temperature ghee or vegan butter to ensure better mixing and texture.
Ensure cookies are fully cooled before serving to avoid breakage and to enhance flavor.
Store leftover cookies in an airtight container for up to 5 days or freeze for longer storage.

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 1g
Sodium: 90mg
Fat: 9g
Saturated Fat: 3.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg