1/2 cup vegan butter
2 Tablespoons Creamy Cashew Butter
3/4 cup raw cane sugar
1/3 cup liquid raw cane sugar
1 1/2 teaspoons Vanilla Extract
1 teaspoon sea salt
1 teaspoon Baking Soda
3 cups gluten free flour
2 1/2 Tablespoons Cornstarch
1 1/4 cup Chocolate Chips
In an electric mixer, fitted with the paddle attachment, cream together the butter and cashew butter. Mix until creamy and combined. Cream in the raw cane sugar and liquid raw cane sugar. Add the eggs and vanilla and mix. Add 1/8 teaspoon sea salt, baking soda and cornstarch. Add flour with the chocolate chunks. Mix well. Place dough in the freezer for 20-30 minutes or until chilled.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using a spoon, scoop out cookie dough and place on pan. Sprinkle with remaining salt. Bake for 5-6 minutes, depending on how large the cookies are.