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.
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 up to 1/4 c. DaVinci Vanilla sugar-free syrup, added slowly, just enough to create a thick batter)
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 cals, 4.79g fat, 2.04g carbs, 0.84g fiber, 1.2g NET CARBS, 1.8g protein, 54 mg. sodium
Buttoni's Low-Carb Recipes 
Can you substitute anything for the whey protein?
I suppose you could try one of the low-carb bake mixes. I have no idea how they will come out though.
What is the difference between granular splenda and the erythritol sweetener I am confused why it shows both. Thank you.
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.
Peggy, Did you ever try baking powder?
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. 🙂
Can you substitute anything for the whey protein?
Is there a substitute for the sugar-free honey or syrup? I do not have access to either of these!
try agave liquid sweetener
Her post is 6 months old and she will likely not see your suggestion, Adrienne. Looks like I didn’t get a notification of her post or I missed it. Agave is not a suggestion I would have offered. Just an FYI, agave is worse for you health-wise and metabolically than even High Fructose Corn Syrup. Google the topic and you’ll find lots of information on how unhealthy it is.
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?
Well low-carb cookies are anything but “typical”. 🙂 That said, almond flour and whey protein have sodium in them. So it’s really not needed. But you could add 1/4 tsp. if you like.
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!
You can, but I’m not too fond of freezing baked goods. Certainly not longer than a couple weeks, at least. 🙂
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.
Baking powder, i forgot the baking power. Duh!
Well that’ll certainly make them come out flat. 🙂 Don’t feel bad, Tom, I forgot the BP in a bread recipe last month. Did the yeast, but forgot the BP. Happens to the best of us. 🙂
The recipe calls for baking soda….is that correct? or is it baking powder?
I used soda, and it worked. But baking powder will work, too.