Paleo Low Carb Protein Spiced Pumpkin Cookies
I absolutely LOVE this time of year! I relish the smell of fall in the air and joy of baking delicious fall desserts for my family. I enjoy baking traditional recipes for my family, however, I don't eat sugar nor do I eat wheat or high carb flours.
Sugar and high carbs only cause weight gain and inflammation in the body, which is why I eat a clean diet free of trans fats, processed foods, sugars and high carbs. Protein is also a high priority in my diet, I incorporate protein into my recipes when fitting. I use whey protein isolate in all my baked recipes.
And for good reason, protein keeps blood sugar level and aids in maintaining muscle mass, which is a must for me to keep my lean physique. So needless to say, I make up a lot of low carb recipes to suite my diet and to continue to have fun baking for my family and friends.
I have tried several low carb recipes, much of which I don't like. I'm not a fan of using strictly using coconut flour in recipes, as it makes for a dry, smooth texture, which isn't my favorite. However, I do like the health benefits of coconut flour and use it often in my cooking and baking, in small amounts.
Today I'm happy to say that I was successful in creating a new recipe, I made some delicious Paleo Low Carb Protein Pumpkin Cookies! I enjoyed them way too much and ate more than I normally would, but they were way too good to have more than just one! We had a guest for dinner, and I'm pleased to say that my family and our guest loved my cookies too!
My new recipe of Paleo Low Carb Protein Spiced Pumpkin Cookies turned out very similar in texture and flavor to traditional pumpkin cookies, which is what I was aiming for. :)
If you make them leave a comment and let me know how you like them.
Have fun & happy baking!
Paleo Low Carb Protein Spiced Pumpkin Cookies
Prep time: 10 minutes Cooking time: 13-15 minutes Serves: 20 cookies
Dry Ingredients:
- 1 1/2 cup almond flour
- ½ cup flax seed meal
- 1/3 cup coconut flour
- 1 scoop vanilla protein powder (optional)
- 1 1/2 cups organic coconut palm sugar
- ¾ cup xylitol (or ½ cup raw honey for Paleo)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp sea salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 tsp pumpkin pie spice
- 1 tsp allspice
- ½ tsp ground cloves
- 2 eggs
- 1 15 oz canned pumpkin
- 2 tbs sugar-free all natural maple syrup
- ½ cup coconut milk
- 3 tbs organic coconut oil
- Liquid stevia to taste
- 1 tsp pure vanilla
- 1 cup Lilly’s dark chocolate chips (sweetened with stevia)
Preparation & Instruction:
- Preheat oven to 350 degrees
- Sift dry ingredients in a mixing bowl
- In a separate bowl, mix liquid ingredients
- Incorporate dry ingredients into wet ingredients, mix well
- Add and mix in chocolate chips
- Spray a cookie sheet with non-stick cooking spray, or place parchment paper on cookie sheet
- Use a small ice cream scooper, place 12 cookies per baking sheet
- Bake for 13 to 15 minutes
- Remove from cookie sheet to cookie rack to cool
Serve & Enjoy! :)
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