It’s that time of year again...time for pumpkin-flavored everything. While I love the flavor of pumpkin spice, all of these seasonal offerings are packed with refined sugars and carbs, which are a big no-no to our insulin-friendly diet. So the obvious solution was to make these delicious, nutritious, low-carb cookies that highlight the very best of pumpkin spice while keeping us on track with our healthy eating plan!
Last year I made a slightly different version of Pumpkin Spice cookies that contained oats and used white chocolate chips instead of dark chocolate chips. Both versions are DELICIOUS, this one is lower in carbs.
1 cup butter
1 cup brown Swerve
½ cup granular Swerve
1 teaspoon vanilla extract
1 cup pumpkin puree
2¼ cups blanched almond flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon sea salt
½ cup pecans, chopped
1 cup Lily’s dark chocolate chips
Preheat the oven to 350°F. Line 4 baking sheets with parchment paper and set aside.
In a large mixing bowl mix the butter, brown and granular swerve together. Add the eggs, vanilla extract and pumpkin puree and mix until fully combined.
Mix in the Frosted Vanilla Cake Protein Powder, almond flour, baking soda, pumpkin pie spice, and sea salt until fully combined.
Stir in the pecans and chocolate chips.
Use an ice cream scoop to make 35 cookies and bake for 10-12 minutes in the preheated oven. Enjoy! Store leftover cookies in an airtight container in the freezer.
The only protein that I will ever bake with is TRULEAN because I can trust the purity of the ingredients. Make sure you’re using a protein powder that is high-quality, doesn’t contain sugar or artificial sweeteners and doesn’t have fillers!