Fish Free Gluten Free Cookie Dough
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Learn more →Ingredients
8 servings
- 1 ½ cups gluten free oat 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
- 3 tbsp milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - 1 tsp vanilla extract
- ¼ tsp fine salt
- ¾ cup chocolate chips
Instructions
- 1
Spread the gluten free oat flour in an even layer on a rimmed baking sheet. Bake at 350°F (175°C) for 5 minutes, until the flour smells lightly toasted and feels dry to the touch. Remove from the oven and let cool completely on the pan, 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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