Making a step-by-step tutorial is harder than I thought. Remembering to take the picture was practically impossible when you get into the flow of cooking and you get lost in your recipe.
In recent news my mom has decided to try being gluten free or at least cut out a lot of gluten that is in her diet so I decided to give it a shot myself and see how difficult it really is. To help ease the pain of no longer enjoying her favorite baked good, cookies, I have decided to try and make a gluten free cookie recipe. It actually turned out pretty good to be honest and you can only slightly taste the difference but I am sure there are other ingredients you can add to help make it taste more like a regular cookie. Matter of fact, I simply added more brown sugar and vanilla extract and it was almost perfect. Maybe I should have added more granulated sugar as well. Just because its gluten free doesn’t mean it has to be perfectly healthy haha
Anyways, this recipe is super easy to make, the only challenge is being patient for your delicious treats. The only difference between this recipe and basic chocolate chip cookie recipes is that you need to use gluten free flour instead of regular all-purpose flour.
2 1/4 cups all-purpose Gluten Free flour (I used Bob’s Red Mill GF flour)
1 tsp. baking soda
1 tsp. salt
2 oz. cream cheese
3/4 cup melted butter (I prefer salted because it adds that extra flavor but feel free to use unsalted)
1 1/4 cup packed brown sugar
1/2 cup granulated sugar
2 tsp. vanilla extract
2 egg yolks
2 cups mini semi-sweet chocolate chips
1. In a medium size bowl mix together the gluten free flour, baking soda, and salt.
2. Get a bowl that you don’t mind using with a hand mixer or a stand mixer and mix the cream cheese and melted butter together thoroughly and add brown sugar and granulated sugar gradually until completely combined.
3. Add one egg yolk at a time to the mixture along with the vanilla extract.
4. Grab the bowl with the gluten free flour mixture and gradually combine that as well.
5. Now for the best part, grab your two cups of mini semi-sweet chocolate chips and combine those into the rest of the mixture until they are all mixed in.
6. This is the hardest part for me, cover the bowl with plastic wrap and refrigerate for 4 hours (to speed up the process I put it in the freezer for about 45 minutes then put it in the refrigerator for 2-3 hours). If you do not bake the whole mixture at once, it can stay in the refrigerator for up to 3 days.
7. When you decide to bake it remove the bowl from the refrigerator 15 minutes prior to baking it.
8.Preheat the oven to 375° Fahrenheit.
9. Grab a spoon and start scooping onto a nonstick cookie sheet pan.
10. Bake the cookies for 10-11 minutes or about 12 minutes if you want them crispier, I prefer a tad undercooked, and enjoy the smell that fills your home.
11. Once you remove the cookies from the over let them sit until they are just about cooled to remove them from the pans and enjoy them on your favorite cookie platter.
See how easy that was? I hope you all enjoy your fresh baked cookies and like this recipe just as much as I do. If you happen to find that a certain ingredient makes them taste even more amazing feel free to leave a comment below and let me know. I would love to hear what you guys think and I hope this benefits anyone that has a gluten allergy.