Flour- 2 ½ cups. Make this low carb with low carb Carbalose or gluten free with a gluten free flour.
Baking Powder- ½ teaspoon.
Baking Soda- ½ teaspoon.
Butter- 1 stick softened at room temperature.
Sugar alternative- equivalent to 1 cup of sugarread the equivalents label on the package. Also, granular works best.
Vanilla extract- 1 teaspoon.
Milk- 2 tablespoons.
Preheat your oven to 325 and prep a cookie sheet for nonstick. I use parchment paper.
In a bowl, mix together the flour, baking powder, and baking soda. Set this aside.
Now, in a mixing bowl, cream together the butter and the sugar alternative.
Add the dry ingredients from the first bowl to the mixing bowl and gently stir. The add the egg and vanilla extract and mix.
To the mixing bowl, add the milk a tablespoon at a time, stirring between additions.
Place the cookies on to the cookie sheet leaving a couple of inches between each cookie. Then, press the cookie down to flatten it with the palm of your hand or the back of a spoon. Tip: refrigerating the cookie dough for 20 minutes can help make it easier to shape. Bake for 12 to 15 minutes or until your cookies appear to darken around the edges. Allow them to cool on the cookie sheet to allow them to further crisp.
See the post for details on the 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!