Double chocolate cookies
Serves: 9
You can't beat cookies with chunks of crispy milk chocolate. The perfect grown-up biscuit.
Ingredients:
2 tbsp butter 1 free-range egg ½ tsp salt ½ tsp vanilla extract ½ tsp baking soda 1 tbsp of unsweetened cocoa powder 200g blanched almond flour 2 tsp xylitol 30g Atkins Endulge Crispy Milk Chocolate barmethod:
- Preheat oven to 180C/350F/Gas 4. Line a baking sheet with greaseproof paper.
- Beat the softened butter with the powdered xylitol until light and fluffy, which 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 one inch apart and flatten slightly on the prepared cookie sheet. Bake for 10 minutes then remove from oven and allow to cool. Cookies may be stored in an airtight container at room temperature for up to two days.
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