Ingredients
- 1 cup all-purpose flour
- 8 tablespoons 1 stick unsalted butter, at room temperature
- ¾ cup maple sugar
- ½ cup cream cheese at room temperature
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
Instructions
- Pre- heat the oven to 375ºF. Spread the flour out onto a rimmed baking sheet and bake for 5 minutes. Remove from the oven and cool.
- Place the butter, maple sugar, and cream cheese in a stand mixer mixing bowl. Beat on medium speed with the paddle attachment for 5 minutes until fluffy. (Note: can also use an electric hand mixer.)
- Add the almond milk, vanilla, and salt and beat on medium speed for 1 minute.
- Fold in the flour and chocolate chips.
- Enjoy!
Video
Notes
Note: If not eating dough immediately, refrigerate it in an airtight container up to 1 week. If saving, I recommend portioning out the dough into tablespoon-sized scoops on a baking sheet, refrigerate until firm, then transfer to a container for up to 1 week.