These lower-carb pumpkin chocolate chip cookies let you enjoy the sweet taste of fall without all of the sugar and carbs weighing you down.GO TO RECIPE
Serving Size: 1 cookie (5 net carbs)
CALORIES: 96 TOTAL FAT: 7g CARBOHYDRATES: 7g FIBER: 2g PROTEIN: 2g
It is finally October and the fall season is in full swing! That means that everywhere you look there is pumpkin spice this and PSL that. This brings mixed emotions for me. I’ve never been a fan of pumpkin spice and have never understood the draw of drinking a PSL. For most of my life, that has meant that I don’t eat anything with pumpkin. That is until I realized that the thing I didn’t like in pumpkin spice is the nutmeg. So now I’ve been making pumpkin treats like crazy. I just substitute the pumpkin spice with the flavors I really like – cinnamon and ground ginger.
Tips for reducing carbs and sugar in pumpkin chocolate chip cookies
This brings me to these pumpkin chocolate chip cookies. Recently I shared my recipe over on Simple Easy Creative and I realized that I could definitely decrease the carbs and sugar in the recipe with some simple swaps. It turns out, I cut the net carbs from 12.5g to 5g per cookie and the sugar from 8g to 0.3g per cookie. That is a huge difference! So, how did I do it?
- Swap the brown sugar with Sukrin Gold All Natural Brown Sugar Alternative
- Swap the sugar with Truvia Cane Sugar Blend
- Swap the all-purpose flour with a mix of almond flour and all-purpose flour
Check out this article about using almond flour in baking to see how it changes your end product.
- Swap the chocolate chips with Lily’s Dark Chocolate Chips
Can you eat these cookies on a keto diet?
For those of you on a keto diet, these pumpkin chocolate chip cookies may not be for you. However, you could try making them more keto-friendly by doing the following:
- Swap the sugar/Truvia with Pyure Bakeable Blend. I probably would have used this, but I had the Truvia Cane Sugar Blend leftover and wanted to use it up.
- Swap the mix of almond flour and all-purpose flour with 100% almond flour. I decided not to do this after reading the article I linked to above. They indicated that using all almond flour would make the cookies flatten out. However, the cookies I made were pretty thick and would probably do okay with a bit of flattening.
With these swaps, the net carbs would be brought down to 3g per cookie. If I test this out, I’ll come back and update you with how it went.
What can you replace pumpkin spice with?
Pumpkin spice consists of cinnamon, nutmeg, ginger, cloves, and (sometimes) allspice. As I mentioned above, I don’t like nutmeg so I don’t like to use pumpkin spice in my recipes. If you aren’t a fan of pumpkin spice either, you can swap it in any recipe with a combination of the spices you do like. Just make sure that at least half of your spice mix is cinnamon. I prefer to make it more like 2/3 of the mix.
If you’d like to use pumpkin spice in this recipe, just replace the cinnamon and ginger with 2 teaspoons of pumpkin spice.
Making lower-carb Pumpkin Chocolate Chip Cookies
Here are some process photos to help you when making your pumpkin chocolate chip cookies.