2tablespoonsunsweetened almond milk or milk of choice
¼cupmini chocolate chips dairy free if neededor mix-ins of choice
Instructions
Cook the Flour
Option 1, Microwave: Place the flour in a microwave-safe bowl and heat in 30-second bursts, stirring between each, until the flour reaches at least 160°F when checked in the center with an instant read thermometer. OR, cook via Option 2, Oven: Place a rack in the center of your oven and preheat to 350°F. Spread the flour onto a parchment-lined baking sheet. Bake for 10 minutes. To check for doneness, gather the flour into a mound and insert an instant read thermometer into the center; it should register at least 160°F. If it doesn’t, spread out the flour back out and continue baking, rechecking the temperature every 3 to 5 minutes. Via either method: Let the flour cool completely to room temperature, about 30 minutes.
Make the Cookie Dough
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the peanut butter, butter, maple syrup, granulated sugar, vanilla, molasses, and salt on medium speed until the mixture is smooth and creamy, about 3 minutes.
Add the cooked flour, then beat again on low speed just until the flour disappears, about 30 seconds. Beat in the almond milk. With a rubber spatula, stir in the chocolate chips. Cover with plastic and refrigerate 1 hour to allow the dough to set and the flavors to marry (feel free to sneak a few bites first). Enjoy!
Notes
Refrigerate leftovers for 1 week or freeze for up to 3 months. Let thaw overnight in the refrigerator.