Serves: 9

Double Chocolate Cookies

Double Chocolate Cookies


  • 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


  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 courtesy of Atkins

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