Your sweet tooth is in for a treat with this yummy double chocolate cookies recipe, which was created to fit in with the Atkins diet. Once baked, the cookies can be stored for up to two days at room temperature in an airtight container.
Ingredients (makes 9)
2tbsp butter
1 egg
½tsp salt
½tsp vanilla extract
½tsp baking soda
1tbsp unsweetened cocoa powder
200g blanched almond flour
2tsp xylitol
30g Atkins Endulge Crispy Milk Chocolate bar
Method
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
Beat the softened butter with the powdered xylitol until light and fluffy (this should take about three minutes). Add the vanilla and egg and beat until combined.
Combine all the remaining dry ingredients except the Atkins bar, and then add to the wet ingredients to form a dough. Chop the Atkins bar into small chunks and add to the mixture.
Form into nine one-inch balls, spacing them one inch apart and flattened slightly on the prepared cookie sheet. Bake for 10 minutes then remove from oven and allow to cool.
Recipe courtesy of Atkins
