Low carb pumpkin spice cookies

Low Carb Pumpkin Spice Cookies[edit | edit source]

Low Carb Pumpkin Spice Cookies

Preheat your oven to 350°F (175°C).
In a large bowl, combine the almond flour, coconut flour, erythritol, pumpkin spice, baking soda, and salt.
In a separate bowl, mix together the melted butter, pumpkin puree, and egg.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Roll the dough into 1-inch balls and place on a baking sheet lined with parchment paper.
Flatten each ball with the bottom of a glass.
Bake for 12-15 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Per serving (1 cookie):

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