1 3/4cup flour of choice(I used gluten free flour, all purpose flour would work as well)
1cupoat flour
1teaspoonbaking powder
1/4teaspoonsalt
1-2teaspoonswater(optional)
Instructions
In a large mixing bowl, combine stevia, butter, Greek yogurt, egg whites, and vanilla/almond/butter extracts. Beat until well combined.
Then, slowly add flour, baking powder, and salt to the wet mixture until well combined. Cookie dough should be slightly crumbly. If the dough does not come together, add 1 teaspoon of water. Repeat as necessary.
Cover mixture with plastic wrap and chill for 1-2 hours.
Preheat oven to 375. When dough has been chilled, roll out very thin, about 1/4 inch, between two layers of baking paper or over a cold pastry board.
Using cookie cutters, cut out your cookies and place on a baking sheet, lined with parchment paper, approximately 1 inch apart.
Bake for 7-10 minutes or until edges are lightly browned. Allow cookies to cool before frosting.
