Food, glorious food! Hot sausage and mustard!

Saturday, 10 September 2016

Double Chocolate Cookies...


Is there anything more yummy than double chocolate cookies, that have not long been taken out the oven?

I love them warm with a glass of milk.


Serves 9

You will need:
  • 2 tablespoons of butter
  • 1 egg
  •  ½ a teaspoon salt
  • ½ a teaspoon vanilla extract
  • ½ a teaspoon baking soda
  • 1 tablespoon of unsweetened cocoa powder
  • 200g blanched almond flour
  • 2 teaspoons of xylitol
  • 30g Atkins Endulge Crispy Milk Chocolate bar


Method:
  1. Preheat oven to 180C. Line a baking sheet with parchment paper.
  2. Beat the softened butter with the powdered xylitol until light and fluffy, which should take about 3 minutes. Add the vanilla and egg and beat until combined.
  3. 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.
  4. Form into 9 x 1-inch balls, spacing 1 inch apart and flatten slightly on the prepared cookie sheet. Bake for 10 minutes then remove from oven and allow to cool.

NB: Cookies may be stored in an airtight container at room temperature for up to 2 days


*Recipe and recipe photography by:

To view more recipes and products from the New Atkins Nutritional Approach, visit Atkins*

*No Payment was received*

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