Bake Believe’s Keto Friendly Chocolate Chip Pumpkin Cookies

Yield: 14 cookies

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes


  • ½ cup Bake Believe® Semi-Sweet Baking Chips
  • 1 egg yolk
  • 1 cup unsalted butter, melted
  • 5 tablespoons pumpkin puree
  • 2 tablespoons unsweetened creamy almond butter
  • â…” cup monk fruit sweetener, (not monk fruit extract) such as Lakanto
  • 1 teaspoon vanilla
  • ½ teaspoon xanthan gum
  • 1 ¼ cups finely ground almond flour
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon pumpkin spice
  • ¼ teaspoon salt


  1. Preheat oven to 350ºF. Line 2 cookie sheets with parchment paper.
  2. In a medium bowl, whisk together the egg yolk, melted butter, pumpkin puree, almond butter, monk fruit sweetener, and vanilla. While whisking, pour in the xanthan gum and stir to combine.
  3. In another medium bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, pumpkin spice, and salt.
  4. Add the dry ingredients to the wet and combine thoroughly. Add the semi-sweet baking chips and stir once more to combine. Scoop the dough into 14 portions and roll each portion into a ball on the lined cookie sheets. Flatten each cookie until it is about 1/2-inch thick.
  5. Bake the cookies in the preheated oven just until they are slightly browned around the edges. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely. The cookies will have the best texture when they are room temperature. Enjoy!