1 cup all purpose flouror all purpose gluten free flour
1/8 tsp salt
1/4c sprinkles or chocolate chipsvegan
2-3tbspalmond if needed for consistency
First start by placing the flour in a bowl and cooking it for 30 seconds in the microwave so it's safe to eat. In another bowl, use a rubber spatular (or handheld mixer) to cream together the room temperature butter, brown sugar and cane sugar until creamy. Stir in the vanilla extract.
Add in the flour and salt and stir until the dough comes together. If you are using a gluten free flour mix, you may need 1-2 tablespoons of almond milk for smoother consistency.
Fold in the sprinkles or chocolate chips. Use a 1 1/2 inch cookie scooper to make 8 evenly size bites. Chill for 30 minutes before serving.
Store cookie dough in an airtight container in the refrigerator for up to 1 week or in the freezer for 3 months.