Pescatarian Chocolate Chip Cookie Dough
Total time40 min
Prep time15 min
Cook time5 min
4.5(21)
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Learn more →Ingredients
8 servings
- 1 cup gluten free oat flour
- ½ cup almond flour
- ¼ tsp fine salt
- ¼ tsp baking soda
- ¼ cup unsalted butter, softened
- 3 tbsp packed light brown sugar
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 2 tbsp milk
- 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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