
Ingredients:
- 1 cup self-rising flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar substitute (such as erythritol or stevia)
- 1 teaspoon vanilla extract
Instructions:
- Preheat Oven:
- Preheat your oven to 350Β°F (175Β°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Mix Ingredients:
- In a mixing bowl, combine the softened unsalted butter and granulated sugar substitute. Beat together until light and fluffy, using a hand mixer or stand mixer.
- Add Vanilla Extract:
- Add the vanilla extract to the butter mixture and mix until well combined.
- Incorporate Flour:
- Gradually add the self-rising flour to the mixture, mixing until a dough forms. Be careful not to overmix.
- Shape Cookies:
- Roll the dough into small balls, about 1 inch in diameter, and place them onto the prepared baking sheet. Flatten each ball slightly with the palm of your hand or a fork.
- Bake:
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your low-point butter cookies!
Nutrition Facts (per serving, makes about 12 cookies):
- Calories: 100 kcal
- Total Fat: 8g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 80mg
- Total Carbohydrate: 6g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 1g
Note: Nutrition values are approximate and may vary depending on specific ingredients used.
- Self-rising flour (1 cup) – 1 points
- Unsalted butter (1/2 cup) – 4 points
- Granulated sugar substitute (1/4 cup) – 0 points
- Vanilla extract (1 teaspoon) – 0 points
Adding up the points for all ingredients:
Total points = 1 + 4 + 0 + 0 = 5 points