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!
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
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Directions Preparation:15min › Cook:13min › Extra time:2hours › Ready in:2hours28min
Place gluten free flour, xanthan gum, bicarbonate of soda and salt in a medium bowl then mix well.
Use an electric food mixer to whisk the cream cheese and melted butter together. Add brown sugar and caster sugar then mix for 2 minutes on medium speed. Add vanilla extract and egg yolks then mix well.
Slowly add the dry flour mixture, mixing on low speed until well combined. Stir in chocolate chips.
Cover the mix with plastic wrap and chill in the fridge for at least 2 hours.
Preheat oven to 190 degrees C. Line a baking tray with baking paper.
Remove cookie dough from fridge then let it stand at room temperature for 30 minutes.
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.
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.