Ingredients
• 1 cup All-purpose flour
• ½ teaspoon Baking soda
• ¼ teaspoon Salt
• ¼ cup Unsalted butter, softened
• ½ cup Brown sugar substitute (like Swerve or Truvia Brown)
• 1 large Egg
• 1 teaspoon Vanilla extract
• ⅓ cup Sugar-free semi-sweet chocolate chips (like Lily’s)
Preparation
1. Preheat: Set your oven to 175°C (350°F) and line a baking sheet with parchment paper.
2. Dry Ingredients: In a small bowl, whisk together the flour, baking soda, and salt.
3. Cream the Base: In a larger bowl, beat the softened butter and brown sugar substitute until fluffy. Add the egg and vanilla extract, beating until well combined.
4. Mix: Gradually stir the dry ingredients into the wet ingredients. Fold in the sugar-free chocolate chips.
5. Scoop: Drop rounded tablespoons of dough onto the baking sheet, spaced about 2 inches apart.
6. Bake: Bake for 8–10 minutes or until the edges are just lightly golden. Do not overbake; they will continue to firm up as they cool.
7. Cool: Let them rest on the baking sheet for 5 minutes before moving them to a wire rack.