Milk powder adds a distinctive taste and texture including more protein, sugars and creaminess to cookie dough. If it’s only a tablespoon or two, you could probably either leave it out, or add another tablespoon or two of flour. If it’s more than that, you should probably look for another recipe. (You don’t want to substitute milk because of the liquid.)
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If you have time to shop and plan ahead, there are other dried powders you could use - made from non-dairy milks and nuts.