Step 1

I recommend heat-treating the flour in the oven. Preheat the oven to 350F, and line a baking sheet with parchment paper. Pour the flour out onto the baking sheet, and spread the flour out. Bake for 7-10 minutes, or until the flour reaches 160F internal temperature (use a food thermometer). Remove from oven, and let cool. Then make sure to sift the flour, as it clumps up from heat-treating. You can sift the flour in Step 3.

Step 2

Once the flour is sifted, in a separate medium bowl, whisk together the melted vegan butter, sugar, brown sugar, dairy free yogurt, vanilla, and sea salt. Whisk until combined.

Step 3

Sift the heat-treated flour into the wet ingredients. Use a rubber spatula to fold the flour into the wet ingredients. Then add in the chocolate chips, and fold again until evenly distributed.

Step 4

Cover the bowl and chill the cookie dough for 15-20 minutes.

Step 5

Scoop the cookie dough into 1.5 tbsp sized servings, use as a component to a recipe, or enjoy as is! Store in an airtight container for up to 3 months in the freezer or up to a week in the refrigerator.