DIY Chocolate Chip Cookie Mix - Just Add Water & Bake! Shelf-Stable, Perfect for Gifts!

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants, while chocolate chunks can be less expensive.

Combine all dry ingredients in a food processor: flour, white sugar, packed brown sugar, baking soda, salt, and scrambled egg mix.

Pulse the dry ingredients until mixed well.

Add buttery flavor coconut oil to the dry ingredients and pulse again, stopping to scrape down the sides as needed to ensure even mixing.

The mixture should have a texture similar to wet sand.

Store the cookie mix in a quart-sized jar, pressing down to fit in semi-sweet chocolate chips on top.

When ready to bake, empty the cookie mix into a large bowl, including the chocolate chips.

Loosen the mix with a spoon if necessary, then add 5 tablespoons of tap water to the bowl.

Mix until the water is fully incorporated, achieving a cookie dough consistency (not batter).

Scoop out heaping tablespoons of dough (approximately 20 cookie dough balls).

Preheat the oven to 350°F (175°C).

Place cookie dough balls on a baking sheet and bake for 10 minutes.

After 10 minutes, drop the baking pan a couple of times to create crinkles on the cookies.

Return the pan to the oven and bake for an additional 5 minutes or until the bottoms are nicely browned.

If cookies are flimsy on the bottom, return them to the oven until fully cooked.

Let cookies cool on the tray for a couple of minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Dietary

Allergens