Add the butter and sugar-free brown sugar to a stand mixer (or mixing bowl if using an electric hand mixer) and beat on medium-high speed until combined and fluffy.

Use a rubber spatula to scrape the sides of the mixing bowl, then add one egg. Beat until combined, then add the other egg.

Again, scrape the sides of the mixer with a rubber spatula.

Stir together the remaining (dry) ingredients in a bowl and pour it into the mixer. Beat on medium-high until the dough is very well combined, thick, and sticky.

Refrigerate at least 1 hour before baking, or until the dough has set up.

When you’re ready to bake, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Scoop the cookie dough onto the parchment-lined baking sheet, and bake for 8 to 13 minutes, depending on the size of your cookies - for regular sized cookies, go with 8 to 11, and for larger cookies, bake for 11 to 13. I use a mini ice cream scooper to scoop the dough, which gives it the rounded look, or I form the dough into round discs. You can also shape the cookies according to your preference.

Allow the cookies to cool completely before removing them from the tray. If you touch the cookies before they are completely cool, they may crumble.