Chocolate Chip Cookies

Chocolate Chip Cookies

Chocolate Chip Cookies

These are moist, dense cake-like in texture, and incredibly tasty!  My picky husband really liked these, and he usually isn’t too fond of low-carb desserts.  These are not Induction friendly due to the almond flour and nuts.  Sometimes I leave out the chopped nuts to lower calorie/carb count even more.

VARIATION:  If you like a chewier cookie, use the sugar-free honey (I use Honeytree from Walmart) instead of the DaVinci vanilla syrup.   For a crunchier cookie, bake them longer/browner.

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INGREDIENTS:

1 c. almond flour

¼ c. + 2T. unsweetened, plain whey protein

1 tsp. baking soda

½ c. chopped nuts

½ c. sugar-free chocolate chips

¼ c. granular Splenda

4 T. erythritol sweetener

3 T. melted, unsalted butter

1 egg, beaten

¼ c. sugar free honey+1 tsp. vanilla (or 1/4 c. DaVinci Vanilla sugar-free syrup)

1 T. water (omit if you used Davinci syrup)

DIRECTIONS:  Preheat oven to 350º.  Mix all dry ingredients in large bowl.  Add all wet ingredients.  Blend well and let batter sit for a couple minutes to firm up.  Spoon onto greased or non-stick baking sheet in 1″ globs.  They don’t spread out much when cooking, so I slightly  flattened with my fingers, but not too much.  Bake for about 12 minutes at 350º.  Cool on cloth or racks.  I got exactly 26 cookies.

NUTRITIONAL INFO: Makes 26 cookies, each contains:

55.85 calories

4.79 g  fat

2.04 g  carbs, .84 g  fiber, 1.2 g NET CARBS

1.8 g  protein

54 mg. sodium

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17 comments on “Chocolate Chip Cookies

    • Dr. Atkins himself noted in his books that TWO sweeteners mixed gave a sweeter punch than just using more of ONE sweetener. I consistently use mixtures for this reason, as I have found it to be so in my coffee and in baking. You’ll have to research on-line the technical difference. I’m sure no chemist. :)

      • Oh I understand that you are no chemist, I just didn’t know what to buy if they are 2 totally different sweeteners, I didn’t explain myself very well. Is one liquid and one granular?
        Thanks

        • Erythritol is also granular. Splenda is equal in sweetness to sugar; erythritol is not quite as sweet, so it takes a bit more of it. I personally prefer a blend of the two to bet that extra sweetness combining sweeteners gives.

    • No, I haven’t. I don’t see why either wouldn’t work in these cookies. There’s not any sour cream or buttermilk in these that would mandate it be baking soda. :)

  1. I notice that you use unsalted butter, but don’t have any salt in the recipe. Typically, chocolate chip cookie recipes have a bit of salt. Should this have some?

  2. Are these ok to freeze? I would like to make a batch to have on hand when I get a craving. Thanks for all the delicious recipes! I can’t tell you how it’s helped!

  3. Hi, I just wanted to thank you for helping so many of us enjoy the atkins. I have previously tried the atkins but have never managed to do it for a long period of time, but your recipes have made so much more enjoyable this time. So thank you!
    I just wanted to ask if I can use splenda in this recipe instead of the sweetener you have suggested?

    • Welcome to the site, Tabya! I’m so glad my recipes are to your palate’s liking! If they have helped you stay on your program, the site has served it’s primary purpose. Food boredom is the kiss of death for any diet program, in my opinion.

      Tabya, as you do more low-carb baking, you will find that mixing TWO (or even THREE) sweeteners gives you a sweeter end result than just using more of ONE sweetener. So if you use ALL Splenda in this, you may find the cookies come out just not sweet enough for you. But you could certainly TRY and and see how you like it with all Splenda. I’ve found it doesn’t really matter WHICH 2 sweeteners you use, just that you use two DIFFERENT ones.

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