Dairy Free Chocolate Chip Cookie Dough

Total time40 min

Prep time15 min

Cook time5 min

This edible dough comes together fast, with toasted oat flour and almond flour forming a nutty, wholesome base that tastes anything but raw. Brown sugar and maple syrup bring warm caramel sweetness, while a splash of vanilla rounds out the flavor into something that tastes just like the bowl you'd sneak bites from as a kid. Dark chocolate chips get folded in generously, melting slightly into every scoop for that classic sweet-salty contrast. The texture lands exactly where it should — soft, scoopable, and holding its shape without ever turning dry or crumbly. Keep it in the fridge for an easy grab-and-go treat, or dig in right away with a spoon. It's a genuinely satisfying option to add to your dairy free lineup.

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Ingredients

8 servings

1 cup gluten free oat flour
½ cup almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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¼ tsp fine salt
¼ tsp baking soda
¼ cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 tbsp packed light brown sugar
2 tbsp maple syrup
1 tsp pure vanilla extract
2 tbsp milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
½ cup dark chocolate chips

Instructions

1
Spread the oat flour in an even layer on a parchment-lined baking sheet. Bake at 350°F (175°C) for 5 minutes, until lightly toasted and no longer raw-smelling. Let cool completely on the pan, about 15–20 minutes, before using.
2
Whisk together the cooled oat flour, almond flour, salt, and baking soda in a medium bowl until evenly combined.

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