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These coconut flour cookies are also super easy to make, all you basically do is add the wet ingredients to the dry.
If you love pumpkin pie but need something smaller, make these keto pumpkin cookies. These are soft cookies and when you add whipped cream on top, they taste just like a pumpkin pie.
The links below are for you to navigate easily on this page.
Ingredient Substitutions for these Keto Pumpkin Cookies
Can almond flour be used instead of coconut flour? is a very common question. The answer is never simple. Almond flour is not an equal exchange for coconut flour. They each have their own characteristics.
I used coconut flour in this recipe because I like the texture it provides over almond flour. Also by using coconut flour, very little is needed.
If you want to be dairy-free, you can take the butter out and use coconut oil instead. However, the results are slightly different. Since it was summer when I tested this recipe, my coconut oil was melted when I mixed it in.
The photo below shows the results I got while adding in some chocolate chips. When using coconut oil instead of butter, the cookies became fluffier and rose higher.
Liquid Monkfruit Sweetener
My recipes typically will use liquid monkfruit or pure monk fruit. However, I understand this may not be a common item you have yet. Therefore, if you don’t have this zero total carb sweetener you may use an erythritol based sweetener.
In this recipe, I would use 1/4 cup sweetener made from erythritol. I personally find the Lakanto mix the best for when it comes to flavor and little to no aftertaste.
Nothing to crazy here for what you will need for making these cookies. I really love the cooking silicon mat that I linked though, as it makes for easy clean up and cookie removal.
- Mixing Bowl
- Electric Hand Mixer
- Silicon Baking Mat
- Cookie Sheet
- Measuring Spoons and Cups
- Cookie Scooper for even cookies
To make these keto pumpkin cookies is very easy. You basically just add the wet ingredients to the dry ingredients and bake.
The images below will give you and idea of how the batter looks at different steps.
Keto Pumpkin Cookie Tips
- When measuring out your coconut flour, butter, and pumpkin weigh them out. Measuring it this way will provide you with the best results. When measuring out keto flours it’s not always as accurate as regular flour in quantity.
- If you forget to leave the egg out to have it at room temperature, place it in a bowl of hot water for a few minutes.
- I strongly recommend that you add some whipped heavy whipping cream on top of these cookies. If you do this, they taste just like a pumpkin pie but in cookie form!
Keto Friendly Keto Frosting
Adding some frosting to these pumpkin cookies can really enhance your treat. Below are a few options.
If you don’t want to use cream cheese or powdered sugar in your frosting, I have this easy frosting recipe for you that uses heavy cream.
Add in some chocolate chips! Pumpkin chocolate chip cookies have been another favorite cookie during the cool fall months.
My favorite chips are either from the brands of Lilly’s or Choc Zero. The photo below used 3 tablespoons of salted caramel chocolate chips from Lilly’s in the batter.
Add in some more cinnamon to make these taste like a pumpkin snickerdoodle cookie.
Once the coconut flour cookies have cooled, place them in an air tight container. You may leave them out on the counter for 3-4 days or you may place them in your fridge to have them last longer.
Hi, these look very good!! What size cookie scoop did you use please? Thank you
I measured the diameter and it’s 1. 75 inches.
Insted if 1/4 TEASPOON of liquid sweetner, we should use 1/4 CUP of a powder sweetner???
My recipe only made 8 cookies. Should they only be the size of a quarter to be able to make 15?
Also mine are super flat and i used melted coccnut oil?
Help!!! These look so good but definatly a fail.
You can adjust how much sweetener you want to use. I suggest starting with 1/4 C of powder sweetener though. You can even leave it out if you want. Using this different sweetener can change the cookie a little. For the size of the cookies, you can see in one of the photos in the post, how big mine were going into the oven. They are about 1.75 inches wide. For the coconut oil, mine was melted yes. When you measured out your coconut flour, did you weigh it out or use a measuring spoon? As coconut is VERY absorbent and not having the same weight as the recipe, may make the results different. Coconut flour helps make baked goods fluffy and soft.
Also… Baking Powder or Soda??
Baking soda. I just wanted to make sure, but is that showing for you in the recipe card?
If I substitute butter for coconut oil, use 4 T still? Thanks.
This recipe is one of the best keto cookie recipes I have ever tried.
They melt in your mouth, no almond grit.
Thank you very much. That really means a lot to me. 🙂
You never specified having to use an electric heater, you just said “mix”. To me that means stir with a spoon. And since you can’t hand mix solid butter, I had to assume you meant melted butter. But at the end, I have a liquid batter and you did not… So now I don’t know what to do with it. More detailed instructions would be greatly appreciated – if you could update your recipe for everyone please???
Sorry… Electric BEATER… not heater! Haha! Oops!
Will do for the mix comment. For the butter, it already says at room temperature in the ingredients list. Also, when I used coconut oil instead of butter, the oil ended up being liquid and my batter wasn’t liquid. I did mention this change in the post under the substitution heading. With yours being liquid right now, I would just put it in the fridge a little bit until it firms up.
I made these cookies last weekend and although very good, I only got 7 cookies. I’m making them again and doubled the recipe. I love the taste of the cookies so thank you for posting the recipe. Even though I let the butter sit out for a couple of days it doesn’t mix too well, never getting smooth.
I’m happy you enjoy them! I do make my cookies smaller than what some people might. 🙂 For the butter part, if you look in the post under the Directions area, you can see what my butter doesn’t fully get smoothed out in just the wet ingredients.
Hey there! Going to make your Soft Keto Pumpkin cookies and add some Lily’s dark chocolate chips. How do we calculate the carb content when adding ingredients? And if you have any pointers for making keto cookies chewier, I’d love that info too! Thank you!
For counting the carbs when you add different ingredients, you need to look at the package to see how many carbs there is with how much you add. You then would divide that number by the total cookies. For making keto cookies chewier, people have used gelatine. I have not tried it in these cookies so I don’t know how much to use. Maybe try with 1/8 tsp for the whole batch and see what happens.
These were unbelievable. I haven’t had a dessert in years, and now I too can enjoy the holidays. Thank you, Abby.
You are welcome. These kinds of messages warm my heart. 🙂
Can I use powdered monk fruit? That’s all I have on hand and cant get a hold of liquid in time because our celebration is Tuesday. Mine is the pure monk fruit. Also T means Tablespoon?
If you are talking about the pure monk fruit in powder form, yes you can. I have not tested to see how much to use. But I would start with 1/8 tsp and add more if needed, since the stuff is very concentrated.
Or if you are talking about powdered erythritol that is marketed as monk fruit, would use 1/4 cup sweetener made from mostly erythritol. I personally find the Lakanto mix the best due to my taste buds. Lakanto has a mix that uses a combination of erythritol and monk fruit. Using this bulk sweetener will change how the final product comes out. Still yummy though, I’m sure.
Yes, T means tablespoon.
I’ve made this twice. I like them for a autumn treat. Second time I switched out 2 tsps of the coconut flour with almond flour. Very moist topped with pecan halves. Small batch – which I’m happy about.