Soft and chewy gluten-free chocolate chip cookies

    2 hours 28 min

    It is sometimes hard to get the right chewy consistency when baking without wheat. By adding cream cheese and melted butter to the recipe, these absolutely scrumptious cookies are simply irresistible!


    County Dublin, Ireland
    7 people made this

    Makes: 24 cookies

    • 285g gluten free flour
    • 1/2 teaspoon xanthan gum
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 60g cream cheese, at room temperature
    • 160g melted butter
    • 200g brown sugar
    • 75g caster sugar
    • 1 teaspoon vanilla extract
    • 2 egg yolks
    • 325g dark chocolate chips

    Prep:15min  ›  Cook:13min  ›  Extra time:2hr cooling  ›  Ready in:2hr28min 

    1. Place gluten free flour, xanthan gum, bicarbonate of soda and salt in a medium bowl; mix well.
    2. USe an electric food mixer to whisk cream cheese and melted butter together. Add brown sugar and caster sugar; mix for 2 minutes on medium speed. Add vanilla extract and egg yolks; mix well.
    3. Slowly add the dry flour mixture, mixing on low speed until well combined. Stir in chocolate chips.
    4. Cover the mix with cling film and chill in the fridge for at least 2 hours.
    5. Preheat oven to 190 C / Gas 5. Line a baking tray with baking parchment.
    6. Remove cookie dough from fridge; let it stand at room temperature for 30 minutes.
    7. Scoop 1 heaped tablespoon of cookie dough and place on prepared baking tray. Repeat with remaining mixture, placing the cookies 2cm apart as they will spread while they cook.
    8. Bake cookies for 11-13 minutes. They might look under baked but they will finish cooking while cooling. Remove from oven and let them sit for 3 minutes before transferring to a wire rack to cool completely.

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