Gluten Free Chocolate Chip Cookies
The ultimate gluten free chocolate chip cookies - gooey in the middle, crispy on the outside and packed with chocolate chunks
Servings 18
Calories 251kcal
Ingredients
- 100 g unsalted butter (melted)
- 60 g almond butter
- 230 g soft brown sugar
- 80 g caster sugar
- 1 egg (large)
- 1 egg yolk (large)
- 50 g cream cheese (I use lactose free)
- 2 tsp vanilla extract
- 330 g gluten free plain flour blend (I use Doves Farm)
- 1/2 tsp salt
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 200 g milk or dark chocolate chips/chunks (plus extra to place on top if desired!)
Instructions
- Sieve gluten free flour, xanthan gum, baking soda and salt into a mixing bowl. Whisk together ensuring ingredients are well mixed. Set this aside for later.
- Place the melted butter, almond butter, cream cheese, brown sugar, caster sugar and vanilla extract in the bowl of an electric mixer. Mix at a medium speed for 3 minutes.
- Add the egg and mix at a low speed until incorporated. Repeat with the egg yolk.
- Add the flour mixture you prepared earlier to the mixer bowl. Mix on a low speed until just combined, stopping to scrape down the sides if necessary.
- Finally, mix through the chocolate chunks on a low speed until evenly incorporated.
- Cover the bowl and chill in the fridge for at least 4 hours.
- Once ready to bake, preheat the oven to 170°C. Roll the dough in evenly sized balls (each cookie should be approx 60-65g) and place on a lined baking tray. Make sure to leave enough room for spreading between each dough ball.
- Bake for 11-12 minutes.
- If adding extra chocolate chunks, push them gently onto the top of each cookie while they are still hot.
- Leave to cool for approx 30 mins. The cookies will be very soft when fresh out of the oven and firm up as they cool.