So I’ve been searching and searching for the perfect (or even just a decent) gluten free cookie recipe…but the struggle has been so very real. I’ve tried about a million (okay…probably more like 10-15) recipes but they all had either a weird texture, weird taste, weird aftertaste, etc. My boyfriend is gluten free and so I’ve been wanting to find some awesome cookies to make him. Some of the ones I tried were okay, but none were great…until now. This past weekend though, that all changed. I found the PERFECT gluten free cookie recipe. They were amazing! No weird texture, no weird taste or aftertaste…they didn’t even taste gluten free and they were SO delicious. My boyfriend loved them as did his best friend and my mom, dad and sister. Everyone was a fan so…WIN. The recipe is not my own but I’ll post it here and a link to the original recipe over at My Gluten Free Kitchen (check it out because she has some awesome tips, other than just the basic recipe, for how to make them the best they can be!)
**Note: I used Thrive Gluten Free Flour. I’ve tried a lot of gluten free flours and a lot of them weren’t very good. I’ve realized a quality gluten free flour is KEY in any gluten free recipe, including cookies. THRIVE is fantastic. We also made crepes with it and they tasted great. I highly recommend it. Check out the Thrive website to find out how to order it!
Perfect Gluten Free Chocolate Chip Cookies
- 2 1/4 cups good all-purpose gluten-free flour blend (Thrive)
- 1/2 tsp. xanthan gum (omit if gf flour blend has xanthan or guar gum already)
- 1 tsp. baking soda
- 1 tsp. salt
- 2 ounces cream cheese, room temp
- 3/4 cups unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 1/2 tsp. vanilla extract
- 2 egg yolks (room temp)
- 2 cups milk chocolate chips
- In a medium bowl, whisk together gluten-free flour, xanthan (unless flour blend already has xanthan or guar gum), baking soda and salt. Set aside.
- In the bowl of your stand mixer, place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes. (I use the paddle attachment on my mixer.)
- Add vanilla extract and egg yolks (one at a time) mixing on low-medium speed until well mixed.
- Add the flour mixture that you set aside earlier, beating on low until just combined.
- Add the chocolate chips and mix on low or by hand, just until mixed thoroughly.
- Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 4 days.
- When you are ready too bake, remove from refrigerator and let sit for about 15 minutes to soften enough for easier scooping.
- Preheat oven to 375°.
- Line cookie sheets with sheets of parchment paper or silicone liners. Do not spray!
- Scoop even mounds of cookie dough spaced several inches apart.
- Bake the cookies for 11-12 minutes at 375°. Remove when edges are set and just browning. The centers will look underdone, but will continue cooking as they cool. Don’t overbake!
- Let the cookies sit on the cookie sheet for just 2-3 minutes before removing to a cooling rack to finish cooling.