Low Sodium Vegan Chocolate Chip Cookie Dough

Total time35 min

Prep time15 min

Cook time5 min

Low Sodium Vegan Chocolate Chip Cookie Dough

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Ingredients

8 servings

1 cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ cup vegan butter, softened to room temperature
½ cup packed light brown sugar
2 tbsp organic cane sugar
3 tbsp plant-based milk
1 tsp vanilla extract
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup vegan 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 vegan butter, brown sugar, and cane sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.

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