About the Recipe
Ingredients
1/2 c brown sugar
1/2 c softened vegan butter
1 tsp vanilla extract
2 tsp nutmilk (I used oat)
1 c gluten free all purpose flour
3/4 c vegan chocolate chips
Preparation
1. Cream the butter and sugar together until it turns light and fluffy in color.
2. Add in the vanilla and oat milk and cream again.
3. Now add in the flour in 2 parts, mixing in between each time.
4. Fold in the chocolate chips with a spatula.
5. Cover the dough, and let it chill in the fridge for 45 min-1 hr.
6. Cut 25-30 4x4 inch squares of parchment paper while it's chilling.
7. To assemble, use a butter knife to scoop roughly 1/2-1 tbsp of batter into the center of the parchment square.
8. Take one corner of the parchment square, place it overtop the batter and roll it up diagonally. Now twist the parchment ends opposite ways until you get what resembles the packaging of a classic taffy or hard candy. The tighter the twist, the better.
9. Repeat until you are out of batter!
10. Store in the freezer for up to a week. Enjoy!