The Perfect Gluten-Free Chocolate Chip Cookie

August 2, 2018

Let's be real. Nothing gluten-free tastes as good as the real deal, am i right? Well yes, until this freaking cookie recipe. I'm not lying when I say you can't tell its gluten-free. Everyone who has tried them agrees, and I am willing to bet that you will too.

 

In my opinion, the #1 key to this recipe is the mix of almond flour and all-purpose gf flour. It makes for a chewy, moist texture- not at all like the typical hard, or dusty texture that gluten-free products tend to have. When I started to adapt to more of a gluten free diet, one thing was seriously lacking.. a soft, chewy, gooey choco chip cookie. All the packaged types are hard and ya girl does not like a hard cookie. That being said, if you DO like crunchy cookies (monster!) this recipe can be adapted to create a perfectly crisp texture- see the recipe). 

 

 

I found a recipe on Pinterest that had the right idea and some good tips, but it still wasn't perfect in my opinion. Too sweet, too chalky. So I adapted. A few things set this recipe apart:

  1. Cinnamon: I just love cinnamon and basically add it to everything. I just think it adds a really nice touch to baked goodies, this one being no exception.

  2. Sea Salt flakes: Originally this recipe had the salt on the inside... but if you've ever had a cookie with flaky sea salt on the top.... YOU KNOW.

  3. Almond Flour: If you know me, you know my love for almond flour. Does my wallet like it? no. But its worth it. I just love the almost creamy texture it creates in cookies. 

  4. Melted Butter: Some recipes call for softened butter, this one uses melted. It adds to the overall texture of the cookie.

  5. Cream Cheese: Ok so it's not dairy free. #yolo. The cream cheese is one of the factors that keeps this cookie moist, chewy, and most importantly, not gritty.

SOOOO without further ado, here is the recipe:

 

INGREDIENTS

 

1 1/4 cups finely ground blanched almond flour

1 1/4 cup good all purpose gluten free flour (I use arrowhead or Bobs red mill)

1/4 tsp. xanthan gum (omit if using a flour blend with this in it already)

1 tsp. baking soda

1/2 t cinnamon (optional)

2 ounces cream cheese (I prefer to use the soft spreading kind)

3/4 cups salted butter, melted

3/4 cup packed brown sugar

1/4 cup granulated sugar

1 1/2 tsp. vanilla extract

2 egg yolks (room temp)

2 cups dark chocolate chocolate chips

Sea Salt (For sprinkling- optional)

 

INSTRUCTIONS

  1. In a medium bowl, sift together the almond flour, gluten-free flour, xanthan gum (If using), baking soda and cinnamon.

  2. If you are using a stand mixer, fit with paddle attachment. If not, use a large bowl for this with a hand held mixer. Add the cream cheese to the bowl, then pour the warm melted butter on top. Then add the brown sugar and regular sugar. Cream together at medium speed for 2 minutes.

  3. Add vanilla extract and egg yolks (one at a time) mixing on low-medium speed until incorporated.

  4. Add in the flour mixture that you had sifted earlier. Mix until just combined. Do not overmix.

  5. When it is just incorporated, add the chocolate chips and mix in by hand with a rubber spatula.

  6. Using a cookie scoop, scoop out onto a cookie sheet They can be right next to each other at this point, We're just freezing them. Freeze for minimum 1 hr- up to 12 hrs.

  7. Preheat oven to 375°.

  8. When you are ready to bake, Transfer the dough mounds to silicone sheet lined cookie sheets and place about 2 inches apart.

  9. If you like a salted cookie (highly recommended), sprinkle the tops with a little flaky sea salt.

  10. For a soft, chewy cookie, bake exactly 12 minutes at 375°. They should look a little more browned than a typical cookie on the outside, but they should still look gooey on the inside. Every oven is different, so I recommend checking at about 10 mins to see if they look done. If they don't look done after 12, cook a little longer. If you prefer a crispy cookie, cook 13 minutes (NO longer). As they cool they will become perfectly crispy.

 

 

 

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© 2018 by Hayley D'Auria