I kept forgetting to post these cookies, but now that all of you are brimming with new year's resolutions, this recipe couldn't come at a better time. This is pretty versatile as far as the bits you add, and I started with a sweet potato recipe, using pumpkin instead. Just to clarify, pretty sure cavemen weren't running around eating sugar free chocolate chips, but most of the time I'm starting with a paleo recipe and turning it into a low-sugar recipe instead. They are close but not exactly.
The recipe originates in Paleo Magazine, with credit to everydaypaleo.com, but the recipe below is my tweaked version. To use their recipe, use maple syrup for the Splenda, nuts or dried fruit for the chocolate chips, and sweet potato for the pumpkin.
Pumpkin Chocolate Chip Cookies, low-sugar
1 cup almond meal
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup sugar free chocolate chips
1/3 cup coconut milk
1 egg
4 tbsp brown sugar splenda
1 tbsp cinnamon
1/2 tsp baking powder
1. Preheat the oven to 400 F.
2. Stir together all the dry ingredients.
3. Add egg, pumpkin, and coconut milk and mix well.
4. Line a cookie sheet with parchment paper. Scoop cookies about 1 heaping tablespoon per cookie.
5. Bake for 10-20 minutes (recipe in magazine says 20 but this is too long! watch them before that please.)
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