Eosinophilic Esophagitis Friendly Vegan Chocolate Chip Cookie Dough Bites
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Learn more →Ingredients
16 servings
For the dough
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ cup vegan butter, softened
- ½ cup packed light brown sugar
- 2 tbsp organic cane sugar
- 3 tbsp plant-based milk
- 1 tsp vanilla extract
- ½ tsp fine salt
- ¾ cup vegan chocolate chips
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Heat-treat the flour: spread the flour in an even layer on a parchment-lined baking sheet and bake at 350°F (175°C) for 5 minutes, until it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. Alternatively, microwave the flour in a microwave-safe bowl in 15-second bursts, stirring between each, until it reaches 165°F (74°C). Spread on the parchment and let cool completely, about 10 minutes.
- 2
In a large mixing bowl, beat the softened vegan butter, brown sugar, and organic cane sugar together until smooth and creamy, about 2 minutes.
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