Salted Chocolate Chip Cookies
1.1g
Net Carbs
1.9g
Protein
1.8g
Fat
2.5g
Fiber
28
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 (Sodium Aluminum Sulfate, Double Acting)
- 1 cup Butter (Salted)
- 1/2 teaspoon Salt
- 1 cup Sucralose Based Sweetener (Sugar Substitute)
- 2 teaspoons Vanilla Extract
- 4 ounces Lily's Sugar Free Chocolate Chips
- 2 large Eggs (Whole)
Directions:
Use the Atkins recipe to make Atkins Soy-Free 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 350°F. Line baking sheets with parchment paper.
- 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 and butter has cooled, about 5 minutes. 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 level tablespoons of cookie dough onto a cookie sheet coated with non-stick vegetable oil spray, you should have about 36 cookies. Gently flatten cookies by pressing with hand or spatula. Sprinkle each pan of cookies with 1/2 teaspoon flakey sea salt.
- Cook at 350° F for 9 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.)
