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Saturday, March 4, 2017

Gluten-Free Chocolate Chip Cookies


Gluten-Free Chocolate Chip Cookies

2 ¼ Cups all purpose gluten-free flour blend
½ teaspoon xanthan gum (omit if your flour blend has xanthan or guar gum already)
1 teaspoon baking soda
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2 ounces cream cheese (room temperature)
½ Cup unsalted butter (room temperature)
¼ Cup unsweetened applesauce (room temperature)
1 Cup packed brown sugar
1 ½ teaspoons pure vanilla extract
2 egg yolks (room temperature)
2 Cups Nestle milk chocolate chips 
¼ Cup shredded coconut
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Cream cheese and butter in your stand mixer with paddle attachment.  Cream together.  Add brown sugar and granulated sugar.  Cream together well.  Add vanilla and egg yolks (yolks one at a time).  Mix well.  Add 1st three ingredients (flour, xanthan gum, and baking soda).  Mix well.  Add chocolate chips and coconut.  Mix just until incorporated.  Put dough in an airtight container and refrigerate one to four hours before cooking.


Scoop dough and roll in hands into balls and place on parchment lined air bake cookie sheet.  DO NOT SPRAY cookie sheet!  9 to 12 cookies per cookie sheet.  Bake for 8 minutes at 375 degrees farenheight.  Remove when edges are set and just browning.  The centers will look underdone, the cookies will continue to cook as they cool.  Leave the cookies on cookie sheet for 2 -3 minutes after removing from the oven.