A crisp cocoa cookie that is sugar free. This cookie can also be made low carb or gluten free.
Servings: 18-24 depending on size.
FlourAP - 1 cup (make these low carb with low carb Carbalose flour or gluten free with gluten free flour.)
Salt- 1 teaspoon.
Baking soda- ¼ teaspoon.
Unsweetened Cocoa- 2 tablespoons.
Butter- 1 ½ sticksroom temperature softened.
Sugar alternative- equivalent to 1 ½ cups of regular sugar. Granular sugar alternative works best.
Egg- 1 large.
Vanilla Extract- 1 teaspoon.
Preheat your oven to 325 and prep your cookie pan for nonstick. I am a fan of parchment paper. Also, get a cookie cooling rack ready.
In a medium bowl, mix together the flour, salt, baking soda, and cocoa. Set this aside.
In a mixing bowl, cream together the butter, sugar alternative, egg, and vanilla extract.
Add the dry mixture from the first bowl to the mixing bowl and continue to mix the ingredients. If the dough seems dry, add a bit of water or milk a teaspoon at a time (adding no more than ½ cup total). This dough will appear to be thinner or wetter than a normal cookie dough.
Scoop your cookies into balls and place on the cookie pan. Then flatten the cookies with the palm of your hand. These cookies should be at least ½" apart.
Bake these cookies for 18-20 minutes, remove from oven and allow to cool on the rack.
This cookie dough can be made in advanced and refrigerated. Because of the consistency of the cookie, you may have better results if you refrigerate it after you have placed them as formed cookies on the cookie pan.
See post for details on ingredients.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!