Chocolate Chip Cookies (GF, V)


  • 2 1/4 cup flour – optionally 1-1 gluten free substitute
  • 1 T cornstarch or arrowroot
  • 1 t baking soda
  • 3/4 t salt
  • 1/2 cup vegan butter, margarine, or oil
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 – 1/2 cup water
  • 1 t vanilla extract
  • 3/4 cup chocolate chips
  • Optional chopped pecans, walnuts, or other nuts.
  • Optional sea salt

Cooking directions:

350 f for 10 – 15 min

Special tools:

  • 2 – 3 baking sheets
  • Parchment paper (slipmats are not great for this)
  • Stand or hand electric beater


  1. Preheat oven to 350 f and line 2 – 3 baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cornstarch or arrowroot, and baking soda.
  3. Using the stand or hand mixer, beat the butter or substitute, both sugars, vanilla extract, and salt.
  4. Add in the dry ingredients to the butter mixture. It will be very crumbly and dry.
  5. Slowly add in the water until the dough has come together and can be rolled into cookies, but not too wet.
  6. Carefully fold in the chocolate chips and nuts if adding.
  7. Scoop about 1 T of dough onto prepared baking sheets. Press down slightly and add sea salt if using.
  8. Bake for 10 – 25 minutes at 350 f.
  9. You can freeze the baked cookies to eat later or freeze the raw dough to bake later if there are not many cookie eaters in your house.

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