Low Iodine Vegan Chocolate Chip Cookie Dough
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Learn more →Ingredients
8 servings
- 1 cup all-purpose flour
- 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
- 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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