Gluten free chocolate chip and pecan cookies
2 hours 28 min
These gluten free chocolate chip cookies are deliciously chewy with a buttery taste. They are packed with chunks of dark chocolate and chopped pecans. They won't last long!
2 people made this
Ingredients
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
- 175g dark chocolate chips
- 60 pecans, chopped
Method
Prep:15min ›
Cook:13min ›
Extra time:2hr chilling ›
Ready in:2hr28min
- Combine gluten free flour, xanthan gum, bicarbonate of soda and salt in a medium bowl; mix well.
- Beat cream cheese and melted butter together using an electric beater. Add brown sugar and caster sugar; mix for 2 minutes on medium speed. Add vanilla extract and egg yolks; mix well.
- Slowly add flour mixture, mixing on low speed until well combined. Stir in chocolate chips and chopped pecans.
- Cover with cling film and chill in the fridge for at least 2 hours.
- Remove dough from fridge and let it stand at room temperature for 30 minutes.
- Preheat the oven to 190 C / Gas 5. Line baking trays with baking parchment.
- Scoop up 1 heaped tablespoon of cookie dough and place them 2cm apart on the baking trays.
- Bake cookies for 11-13 minutes. They might look under baked but they will finish cooking while cooling.
- Remove from oven and let cool on the tray for 2 minutes before transferring to a wire rack to cool completely.
