VEGAN CHOCOLATE CHIP COOKIE DOUGH BITES RECIPES

Steps:

• Gather all your ingredients.
• Heat treat the flour to ensure it is safe to eat. Do not skip this step as untreated flour can contain contaminants and is not safe to eat. Place the flour in a microwave safe bowl and microwave on high in 30 second intervals while stirring in between. Use an instant read thermometer to ensure that the flour reaches 165 degrees farenheit throughout.
• In a stand mixer or using a hand mixer, beat together the butter and sugar until light and fluffy.
• Add the vanilla, cream, and salt. Mix to combine. Then add the heat treated flour and mix to incorporate.
• Fold in the chocolate chips.
• Serve and enjoy! Store in an airtight container in the refrigerator.

Steps:

• Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a medium bowl.
• Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, 3–4 minutes. Add eggs one at a time, beating after each addition to incorporate before adding the next. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Add oats and vanilla and beat just to combine. Fold in chocolate with a spatula.
• Turn dough out onto a work surface and flatten to a disk. Freeze 15–20 minutes to prevent dough from spreading too much as it bakes, or ideally chill 24–36 hours.
• Meanwhile, place racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
• Drop ¼ cupfuls of dough onto prepared sheets. Bake cookies, rotating sheets front to back and top to bottom halfway through, until just golden brown around the edges, 12–15 minutes (cookies will firm up as they cool). Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely. Let baking sheet cool completely before lining with fresh parchment and spooning on dough for third batch.