This recipe results in a silky smooth gluten-free cookie dough that you can eat raw with a spoon! This recipe is gluten-free and dairy-free as written.
6Tbspdairy-free unsalted buttersoftened to room temperature
1Tbspvanilla extract
1/3cupmini chocolate chips
2Tbspdairy-free milkmore if needed
Instructions
Line a baking sheet with parchment paper. Set it aside.
Combine the oat flour, brown sugar, granulated sugar, and salt in a large bowl. Whisk together.
Add the softened butter, vanilla, and 2 tbsp of milk to the flour mixture and mix well until the butter is evenly distributed. If the dough isn't holding together well, add up to 1 tbsp more milk. (Tip: Using my hands to mix the dough helps it come together better. Alternatively, you can use a spatula or hand-held mixter).
Add the chocolate chips and mix the dough until the chips are evenly distributed throughout.
Roll dough into 1.5-inch balls and place them on a baking sheet. Depending on the size, you'll have enough dough to make 14-16 dough balls. Refrigerate the dough balls for 30 minutes before enjoying them.
Store leftover dough balls in a sealed container in your fridge.
Notes
Allow your butter to come to room temperature for 1-2 hours before making this recipe. You want the butter to be soft, so it blends into the dough evenly. To soften butter more quickly, cut it into small pieces or grate it with a cheese grater and let it sit on your counter for 15-30 minutes. The larger surface area will enable it to soften more quickly.To make the cookie dough dairy-free, use dairy-free butter, dairy-free milk (soy, almond, or cashew milk), and dairy-free chocolate chips.You can use regular-sized chocolate chips, but I prefer mini-chocolate chips for a better mouth feel (and the balls hold together better).