Is there anything better than a warm chocolate chip cookie right out of the oven? With this recipe, you can enjoy chocolate chip cookies that are chewy and irresistible, while still adhering to a gluten-free diet.
The challenge with gluten-free baking tends to be creating a dessert that isn’t different in texture than its original, gluten version. Many gluten-free cookies end up having a gritty texture that’s noticeable and undesirable. To counteract this problem, these chocolate chip cookies are made with an extra ingredient you normally don’t find in cookie recipes.
The secret ingredient to making these cookies just like the classic is cream cheese. Adding just a little bit of cream cheese to the cookie dough masks any subtle grittiness that may have otherwise shown through. The butter in this recipe is also melted (rather than softened) and only the yolks of the eggs are added (rather than the whites too). These minor tweaks contribute to chewy chocolate chip cookies that are as yummy as their gluten counterpart.
Chocolate Chip Cookies Recipe (Gluten-Free)
serves 20 cookies
- 2 1/4 cups all-purpose gluten-free flour blend
- 1/2 tsp xanthan gum (if your flour blend already has this or guar gum, omit this ingredient from the recipe)
- 1 tsp baking soda
- 1 tsp salt
- 2 oz. cream cheese, room temperature
- 3/4 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 2 egg yolks
- 2 cups semi-sweet chocolate chips
- In a medium bowl, combine the gluten-free flour blend, xanthan gum, baking soda, and salt. Temporarily set aside.
- In a large bowl, add the cream cheese, melted butter, and sugars. Use an electric mixer to beat the mixture together.
- Add the egg yolks and vanilla, then mix again to combine.
- Dump the dry ingredients into the wet ingredients, then turn your mixer on low and beat just until combined.
- Use a spoon to stir in the chocolate chips. Cover your bowl with plastic wrap, then refrigerate for at least 4 hours, until thoroughly chilled.
- Remove the cookie dough from the fridge and allow it to rest for about 10 to 15 minutes until it’s easier to scoop. In the meanwhile, preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone mat. Do not use baking spray.
- Scoop about 3 tablespoons of cookie dough per cookie and gently shape into a mound. Place 12 cookie dough mounds onto the sheet. Bake the cookies for 11 to 12 minutes, just until the edges begin to brown. Remove the cookies from the oven and allow them to continue baking as they cool on the sheet for another 2 to 3 minutes.
Recipe adapted from My Gluten-Free Kitchen