I got the basis of this recipe from the new Atkins cookbook by Colette Heimowitz. The original recipe was called Cardamom Butter Cookies. Patrick always follows a recipe to a T, whereas I tend to modify and tweak to accommodate what we happen to have at home at the time. I had chocolate chips and I wanted to use them.
 |
| Low carb choc chip cookies |
First up, the original recipe calls for Atkins baking mix, which I don’t have, and it’s almost impossible to find. I’ve been making my own Atkins baking mix substitute and it works well. {Go back two posts to find the details.}
Next, I never add salt to any of our food, so that was left out.
I actually used Splenda for these biscuits, normally I use stevia, but as you have to cream the butter and sugar that would have been difficult with the minuscule quantities of stevia one would use. I added cocoa powder in lieu of the cardamom and pushed three little choc chip buttons on top of each cookie.
For more low carb and meat free recipes go to the recipes home page – here.
Ingredients: –
190g low carb flour mix
1/2 teaspoon baking powder
1/2 teaspoon salt
10 Tablespoons soft unsalted butter
115g granular sugar
1 large egg
1 Tablespoon water
2 teaspoons vanilla extract
1 heaped Tablespoon cocoa powder
unsweetened chocolate chips
Method: –
Cream the butter and granular sugar in a large bowl until light and fluffy.
Mix the dry ingredients together in another bowl.
Add the egg, water and vanilla to the butter/sugar mixture.
Mix in the dry ingredients to the butter/sugar mixture.
Shape the dough into little balls and place on a baking sheet cover with baking parchment.
Press the balls with a fork and place choc chips on each cookie.
Bake at 180’C for 10 to 15 minutes.
