Let’s face it, there’s always room for standout gluten free chocolate chip cookies. Just be sure to gift the extras to your neighbors, or you may eat
five too many. They are that dangerous good.
Since my reputation is on the line here I knew I had to work hard on this one. I must have altered this recipe 8 times, and I finally did create the best gluten free chocolate chip cookie ever! And it’s easy! I used to think a complicated recipe meant it must taste good. Thank goodness I wised up. Simple recipes rock.
If you’re a gluten free newbie, you’ll wonder how you’re ever going to survive much less stay away from cinnamon rolls and Asian food. I feel you.
From a strict celiac who once sobbed over a plate of biscuits (in public), let me tell you – it gets better. You will be able to attend a party again without complaining (or dying a little inside).
One important thing to learn is that not all gluten free flours are created equal, in fact some are straight lousy. Others however come really close to the real deal. Bob’s Red Mill 1:1 All Purpose Flour is my go to. I go out of my way to get it because it really is the best I’ve tried. And I’ve tried a LOT.
What makes these awesome gluten free chocolate chip cookies the best?
The flour – I can’t say this enough, if you haven’t tried Bob’s Red Mill 1:1 All Purpose Flour you are missing out. It doesn’t create a chalky (gross) or grainy texture. Last time I checked a five pound bag could be found at Sam’s Club for less than ten bucks. Buy it!
Less of it – I used less flour in this recipe to help the cookies spread. In my experience, gluten free goodies need extra help to get them to expand. Some recipes I’ve found I actually had to press them down with my hands before baking or they wouldn’t spread at all.
Cream Cheese – This just adds to the delightfully soft middle a cookie should have (not to mention crispy edges). So no worries if you don’t actually love the taste of cream cheese because you won’t know its in there.
Chocolate chips – now is not the time to be frugal! Heavy on the chocolate chips is a prerequisite to an amazing cookie. There is not much worse than biting into a chocolate chip cookie and missing one of the two (sigh) chocolate chips in it.
If you are always on the lookout for amazing gluten free goodies, check out this Gluten Free Double Chocolate Chip Cookies. These are also very dangerous.
Gluten Free Chocolate Chip Cookies
- 1 stick butter room temperature
- 1 oz. cream cheese
- 1/2 C. white sugar
- 1/4 C brown sugar
- 1 egg
- 1 C. Gluten Free All Purpose Flour including xantham gum
- 1/2 t. baking soda
- 1/4 t. kosher salt
- 1/4 C. oats
- 1 C. semisweet chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Cream butter, cream cheese and both sugars for 3 minutes on medium speed, scraping the bowl halfway through. In a small bowl combine your gluten free flour, baking soda, salt and oats. Use a fork to thoroughly mix together.Add the egg to your butter mixture and beat until well combined. Scrape the bowl again. Add your bowl of dry ingredients and beat together until just combined. Add 1 cup of chocolate chips to the bowl and beat again just for a second until the chocolate chips are mixed evenly throughout the batter. Using a cookie portion scoop (or spoon) place 6 scoops of dough evenly spaced apart on a silpat (or parchment paper) lined sheet pan. If you're cookies are on the larger side bake for 13-15 minutes until the edges are golden brown. If your cookies are smaller bake for 9 to 11 minutes.