Vegan Edible Cookie Dough
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Learn more →Ingredients
6 servings
- 1 cup all-purpose flour
- ½ cup (1 stick) unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup packed light brown sugar
- 2 tbsp granulated sugar
- 2 tbsp milk
Chef's tipUse 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. - 1 tsp vanilla extract
- ¼ tsp fine salt
- ¾ cup mini chocolate chips
Instructions
- 1
Preheat the oven to 350°F (175°C). Spread the flour in an even layer on a rimmed baking sheet and bake for 5 minutes, until it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. Remove from the oven and let cool completely, about 15 minutes, before using.
- 2
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
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