Atkins like chocolate chip cookies

Atkins like chocolate chip cookies
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 96.5
  • Total Fat: 8.3 g
  • Cholesterol: 12.9 mg
  • Sodium: 37.6 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.8 g

View full nutritional breakdown of Atkins like chocolate chip cookies calories by ingredient
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Introduction

altered version of atkins recipe altered version of atkins recipe
Number of Servings: 24

Ingredients

    1 1/4 Cups almond flour
    1/2 Teaspoon instant coffee
    1/2 Teaspoon baking powder
    1/4 Teaspoon salt
    1/4 Cup unsalted butter, at room temperature
    4 Tablespoons granular sugar substitute (erythritol)- I used Truvia for this recipe
    2 Tablespoons granular sugar substitute (xylitol) - I used truvia brown sugar blend for this recipe
    1 large egg
    1/2 Teaspoon vanilla extract
    3/4 Cup sugar-free chocolate chips - I used 0.5 Cup
    1/2 Cup pecans, chopped



    Original recipe from Atkins site:
    1 1/4 Cups almond flour
    1/2 Teaspoon instant coffee
    1/2 Teaspoon baking powder
    1/4 Teaspoon salt
    1/4 Cup unsalted butter, at room temperature
    2 Tablespoons granular sugar substitute (erythritol)
    2 Tablespoons granular sugar substitute (xylitol)
    a pinch powdered pure stevia
    1 large egg
    1/2 Teaspoon vanilla extract
    3/4 Cup sugar-free chocolate chips
    1/2 Cup pecans, chopped

    Stats for original recipe: Net Carbs: 1.5 Fiber: 2.8 Protein: 2.7 Fat: 10.5 Calories: 126.5
    Servings Quantity: 20

Directions

1.Preheat oven to 325F. Prepare two sheet pans with silpat mats or parchment paper.
2.In a small bowl whisk to combine the almond flour, instant coffee, baking powder and salt. Set aside.
3.In a bowl beat together the butter and granular sugar substitutes until light and fluffy. Add the egg and vanilla; beat another minute. The mixture will look watery at this point, do not worry. Add the flour mixture; beat to combine then fold in the chocolate chips and pecans.
4.Using a 2 tablespoon scoop or measure, divide dough into 25 balls placing evenly on the two sheet pans. Bake for 12-15 minutes, rotate pans if cooking pans together halfway through.. Remove from oven and allow to cool on the pan for 15 minutes before removing to cool fully on a wire rack. Cookies will stay soft and chewy in an airtight container in the refrigerator for up to 1 week.


Serving Size:25

TAGS:  Desserts |

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  • They look good! - 5/28/18

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