Sweet BeanChewy Gluten Free Chocolate Chip Cookies
A great cookie for dark chocolate loving, gluten free, and the sugar concious.
Ingredients
- 2 1/4cupAll purpose gluten -free flour (Pillsubury or King Aurther recommended)
- 1/2tspXanthan gum (omit if all purpose flour contains this ingredient)
- 1tspBaking soda
- 1tspSalt
- 2ozCream cheese (room temperature)
- 3/4cupUnsalted butter (melted)
- 1 1/2cupSweet Bean
- 1Tbsmolasses
- 1 1/2tsppure vanilla extract
- 2egg yolks
- 2cupdark chocolate chips or Bake Believe semi-sweet no sugar cholcate chips
Instructions
In a medium bowl, whisk together gluten-free four, xanthan gum (unless contined in flour mixture), baking soda, and salt. Set aside.
In a bowl of your stand mixer, using the paddle attachment, place the cream cheese, then pour melted butter over it. Add sugar and molasses and mix on medium speed for two minutes.
Add vanilla extract and egg yolks (one at a time) mixing on low/medium speed until well mixed.
Add the flour mixture that was set aside, 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 minimun of 4 hours and up to 4 days.
When ready to bake, remove from refrigerator and allow time to soften until able to scoop.
Preheat oven to 375 degrees.
Line the cookie sheets with parchement paper. Do not use any non-stick/oil sprays.
Use a #20 cookie scoop, scoop the dough and place evenly spaced on your cookie sheet. you shoul dbe able to fit 12 cookies on your cookie sheet.
Bake the cookies for 11-12 minutes. Remove when the edges are set and just browning. The centers will look undercooked; they will continue cooking as they cool. To ensure you do not over bake, bake a few test cookies to determine the right bake time for your oven. If you like gooey cookies, bake less, if you like crisp cookies, bake longer.
Let the cookies sit on the cookies sheet for 2-3 minutes before removing to a cooling rack.