Preheat oven to 350F. Spoon the flour in to your measuring cup and level off with a knife. Sprinkle the flour on a large baking tray and bake in a preheated oven for 7-8 minutes. Do not skip this step. Allow the flour to cool for a minutes.

Microwave the vegan butter for about 15 seconds. You want it to be slightly melted but not completely melted. Pour in the granulated sugar and cream together until smooth.

Add in the molasses, plant milk, a pinch of salt, and the heat treated flour. Start with 2 tablespoons of plant milk then add in 1 more if the dough is dry. The cookie dough is very forgiving because it's not being baked so go ahead and mix the plant milk in if more moisture is needed. You don't want the dough to be dry at all.

Toss in ½ cup mini vegan chocolate chips and then spread on a baking tray or whatever you want. Freeze for 30 minutes. This will be reshaped but this will help it firm up and be easier to dip in chocolate.

Cut the cookie dough in bite sized pieces. At this point you can roll them in to bite sized balls, squares, or even hearts. Should make about 30-35 cookie dough bites. Stick them back in the freezer for a few moments while we melt the dipping chocolate.

Melt the vegan chocolate in the microwave for 30 second and then stir and continue for 30 more second until fully melted. I used two small bars of chocolate but the amount varies with how much you want to decorate. It firms up as it cools so start with a little bit and then melt more later. I chose to dip some full and some half. Get creative with this part. Before the chocolate sets, sprinkle each cookie dough bite with flaky sea salt. 

Place back in the freezer for 15-30 more minutes to allow the chocolate to set. Enjoy!