Pinwheel Cookies

Ingredients:

DOUGH

1 cup Atkins Bake Mix

4 ounces cream cheese -- softened to room temperature

2 tablespoons butter -- softened to room temperature

2 tablespoons sour cream

2 packets sugar substitute

FILLING

1/4 cup finely-chopped walnuts

1/4 cup sugar-free chocolate chips

1/4 teaspoon ground cinnamon

Heat oven to 350 degrees.  Line two baking sheets with aluminum foil; set aside. 

In a bowl, with an electric mixer on low, beat bake mix, cream cheese, butter, sour cream and sugar substitute until well combined. 

Form dough into a rectangle, cover with plastic and refrigerate for 20 minutes.

While dough is chilling, combine walnuts, chocolate chips and cinnamon.

Roll dough between two pieces of plastic wrap to a rectangle measuring 10 by 14 inches.  Remove top layer of plastic wrap. 

Sprinkle filling evenly over dough, leaving a 1/2-inch border. 

Roll dough up jelly roll style, beginning with the long side and using bottom sheet of plastic wrap to help roll the dough into a cylinder. 

With a sharp knife, cut roll into 1/2-inch slices.

Arrange slices on prepared sheets.  Bake 17 minutes, or until lightly golden and set.

This recipe yields 28 cookies.

Carbohydrates: 3 grams
Net Carbs: 2.5 grams
Fiber: 0.5 grams
Protein: 6.5 grams
Fat: 5 grams
Calories: 66

Go to Low Carb Recipes »