A few weeks ago, I tried baking some chocolate chip cookies.
The only problem was, I couldn’t find any sugar free chocolate chips so I made my own. They promptly melted when I added them into my batter. The cookies were still tasty, but not quite what I was looking for.
Upon finding some Hershey sugar free chocolate chips, I was really excited to be able to make a “real” chocolate chip cookie, the low carb way.
I remembered my low carb biscuit recipe and decided to make this cookie basically the same way with a few tweaks. I was very pleased with the results and will be making these again.
Mix the egg, cream, pumpkin, and vanilla. Next add the Splenda, salt, and spices. Mix Carbquik and baking powder together, then combine it with the egg/pumpkin mixture. Finally, gently stir in the chocolate chips.
Drop by a teaspoon onto a lightly buttered baking sheet.
Bake at 350º for 10-12 minutes. Remove from oven and cool.
Pumpkin Chocolate Chip Softies
2/3 cup sugar free chocolate chips (Enjoy Life brand)
1 tsp baking powder
1/2 cup pumpkin
1 egg, beaten with a fork
1/4 cup heavy cream
1 tsp vanilla
1 tsp cinnamon
1 tsp pumpkin pie spice
Mix the egg, cream, pumpkin, and vanilla. Next add the sweetener, salt, and spices. Blend the baking mix and baking powder together, then combine it with the egg/pumpkin mixture.
Bake at 350º for 10-12 minutes. Remove from oven and cool. Store in a covered container. Makes 14-16 small cookies.
* These cookies have a soft cake-like texture and I thought they were great right out of the oven. Several hours later, they were even more delicious! The chips had hardened and the cookies had a sturdier texture.
If low carb is not for you, try adding some pumpkin and spices to your favorite chocolate chip cookie recipe for a tasty treat.
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Today I’m partying with these crafty people
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