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Atkins Cookies Recipe


Atkins Atkins Cookies
1.8g
Net Atkins Count ™
Prep Time: 20 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

3.9g

Protein

7.6g

Fat

0.8g

Fiber

98.9kcal

Calories

calculator Calculating Net Atkins Count™

INGREDIENTS

  • 1 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 1/2 tsp Salt
  • 1 cup Salted Butter Stick
  • 1 cup Sucralose Based Sweetener (Sugar Substitute)
  • 2 tsp Vanilla Extract
  • 2 large Egg (Whole)
  • 6 oz Sugar Free Chocolate Chips
  • 6 serving Atkins Flour Mix

DIRECTIONS

Use the Atkins recipe to make Atkins Flour Mix for this recipe; you will need 2 cups but the recipe makes 3.  Changing the serving sizes on this recipe will alter the amount of flour needed so be sure to adjust.  Save any remaining in an airtight container in the refrigerator.
 
  1. Preheat oven to 375°F.
  2. Blend all dry ingredients together in a small mixing bowl, set aside.
  3. Mix melted butter, sugar substitute and vanilla at medium speed with an electric mixer until well blended. Add eggs one at a time, mixing well after each addition. Gradually add dry ingredient mixture, beating until blended. Gently mix in chocolate chips with a wooden spoon or spatula.
  4. Spoon rounded teaspoonfuls of cookie dough onto a cookie sheet coated with non-stick vegetable oil spray. Gently flatten cookies by pressing with hand or spatula.  You should have 36 cookies total.
  5. Cook at 375° F for 10 to 12 minutes or until done or until lightly browned. Remove from baking sheet and place cookies on a wire rack to cool. (Do not overbake cookies or they will be dry and hard.)  Each cookie is one serving.

 

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.

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