- ½ Cup Butter, Softened
- ½ Cup Brown Sugar, packed
- ½ Cup Sugar
- 1 Egg
- 1 ½ teaspoon Vanilla Extract
- 1 Tablespoon Milk
- 2 Cups Sprouted Pastry Flour
- ½ teaspoon Salt
- ¼ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- 2 Tablespoons Instant Espresso Powder
Preheat oven to 400 degrees. Line cookie sheets with parchment paper.
Sift together the flour, salt, baking soda, baking powder, and espresso powder. Set aside.
Cream together the butter and sugars until light and fluffy. Beat in the egg, vanilla extract, and milk until thoroughly combined. Fold the dry ingredients into the butter mixture and stir until uniform.
Shape the dough into walnut sized balls between the palms of the hands. Place the balls onto the parchment paper and flatten with a flat bottom glass to about 1/8” thick. Leave at least 2” between each cookie, these spread quite a bit.
Bake in the preheated oven for 8 to 10 minutes or until golden. Cool on wire racks.