Atkins Cookies
1.5g
Net Carbs
2.1g
Protein
7.4g
Fat
0.6g
Fiber
87
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 1/2 teaspoon Salt
- 6 ounces Sugar Free Chocolate Chips
- 2 large Eggs (Whole)
- 1 cup Sucralose Based Sweetener (Sugar Substitute)
- 2 teaspoons Vanilla Extract
- 1 cup Salted Butter Stick
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe; you will need 2 cups. Changing the serving sizes on this recipe will alter the amount of flour needed so be sure to adjust.
- Preheat oven to 350°F.
- Blend all dry ingredients together in a small mixing bowl, set aside.
- Mix melted butter, sugar substitute and vanilla at medium speed with an electric mixer until well blended. Add eggs one at a time, mixing well after each addition. Gradually add dry ingredient mixture, beating until blended. Gently mix in chocolate chips with a wooden spoon or spatula.
- Spoon level tablespoons of cookie dough onto a cookie sheet coated with non-stick vegetable oil spray. Gently flatten cookies by pressing with hand or spatula. You should have 36 cookies total.
- Cook at 350° F for 10 to 12 minutes or until done or until lightly browned. Remove from baking sheet and place cookies on a wire rack to cool. (Do not overbake cookies or they will be dry and hard.) Each cookie is one serving.
