I found this recipe on MyGluten-FreeKitchen and have altered it slightly to meet my own lactose free and mama-in-a-hurry needs. I have omitted the white sugar and reduced the chocolate chips, because I felt the original recipe was a tad too sweet overall. I've also shortened the cooling time and increased the brown sugar just a tad. If you love a chewy, chocolatey cookie that doesn't go hard, these cookies are for you!
Ingredients
- 2 1/4 cups Bob's 1 to 1 gluten-free flour
- 1 tsp. baking soda
-
1 tsp. sea salt (not granulated table salt, use a good cooking salt, I like this brand)
-
2 ounces lactose free cream cheese (I like the Green Valley brand)
-
3/4 cups vegan butter, melted (I prefer Earth Balance brand)
- 1 1/4 cup packed light brown sugar
- 1 1/2 tsp. vanilla extract
- 2 egg yolks
- 1- 1 1/2 cups lactose free dark chocolate chips (I use the Enjoy Life brand)
- 1/2 cup nuts such as cashew pieces or pecans (optional)
Instructions
- In a
bowl combine flour, baking soda and salt. Set aside.
- In your stand mixer, combine cream cheese, melted butter and brown sugar and mix on medium speed for 1-2 minutes.
- Next add vanilla and egg yolks mixing on low until combined.
- Add the flour mixture slowly, beating on low to ensure it all doesn't fly out of the bowl
- Add the chocolate chips and mix on low until just combined.
- Optional: add 1/2 cup of your favorite nuts, I love cashew pieces in these! Mix until combined.
- Store cookie dough in an air-tight container and refrigerate for at least 2 hours and up to 3 days.
- When ready to bake, preheat oven to 375° and remove cookie dough from fridge for about 20 minutes to make scooping easier.
- I like to use a silicone baking mat with pre-measured circles to measure out size, then add a light dusting of sea salt on top of each cookie mound. I like this brand of sea salt flakes for garnish (this is not the same sea salt you should use for the recipe, this is only for sprinkling on top).
- Bake the cookies for 11-12 minutes until edges are just beginning to brown, let stand on cookie sheet for a few minutes before removing to ensure they keep their shape.
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