• Preheat the oven to 350°F (180°C).
• Place the cup of flour in an 8-inch square baking pan and bake it for 5 minutes.
• Remove the flour from oven and let it cool in the pan until it reaches room temperature and is cold to the touch.
• In a stand mixer or large bowl, add the softened vegan butter, brown sugar, and sugar.
• Using a paddle attachment or electric beater, beat the butter and sugar until creamy and smooth for about 1 to 2 minutes.
• Stop the beater and add the vanilla, 1 tablespoon of almond milk, and beat for a few seconds to incorporate.
• Add the flour and salt and beat again until a soft cookie dough forms. If too dry, add more plant-based milk.
• Fold in the chocolate chips and beat for a few seconds to evenly distribute in the dough.
• Serve as a no-bake dessert on its own or use it in vegan ice cream or dip fruits in it.

Storage

• Store for 3-4 days in the fridge in an airtight container or freeze for up to 1 month and thaw the day before.