Chocolate Chip Cookies Recipe
Cook Time: 10 Minutes
Phase: Phase 2
2 large Egg (Whole)
4 oz Lily's Sugar Free Chocolate Chips
2 tsp Vanilla Extract
1 cup Butter (Salted)
1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
0 1/2 tsp SALT Morton Salt, Inc.
1 cup Sucralose Based Sweetener (Sugar Substitute)
Use the Atkins recipe to make Atkins Flour Mix for this recipe; you will need 2 cups but the recipe makes 3. Save any remaining in an airtight container in the refrigerator.
- Preheat oven to 375°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 (4 oz is about 2/3 of a cup).
- Spoon rounded teaspoonfuls of cookie dough onto a cookie sheet coated with non-stick vegetable oil spray. Gently flatten cookies by pressing with hand or spatula.
- Cook at 375° 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.)
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.