Shhhh, don't tell anyone. They will never ever know these chocolate, chocolate chip cookies are gluten free and celiac friendly.
Ok then tell your friends that are gluten intolerant, in fact share this gluten free recipe all around because it's a keeper, the cookies are soft and filled with chocolate chips and chunks and they stay soft for a couple of days.
Eating gluten free is a necessary way of life for many people and luckily these days there are quite a few options available in the supermarket to help out.
If you do a lot of gluten free baking you will probably already know that there are some things you need to put into your flour to give it a bit of help. I find it can be expensive to have a pantry full of stuff like guar gum and tapioca starch for the occasional cookie or biscuit I make.
So I buy a gluten free flour that already has those things added. The one I use at the moment is Orgran as I have found it to be a good all purpose flour but if you make your own or have another brand you like just substitute that in my recipe.
If you are living a gluten free life I hope you enjoy these cookies, they can be frozen and kept for a few months after baking.
For more gluten free options check out my recipe for macarons (CLICK HERE) which are also gluten free and super delicious.
Gluten Free Chocolate Chocolate Chip Cookies Recipe Makes around 16 cookies
Do not be tempted to over bake the cookies they will continue to bake and harden as they cool.
260g (9 1/4 oz) Orgran All Purpose Flour
30g (1 oz) cocoa powder
1 tsp baking powder (make sure it's gluten free)
115g (4oz) unsalted butter
60g (2oz) cream cheese
115g (4oz) brown sugar
60g (20oz) white sugar
1 tsp vanilla extract
1 large egg
1 1/4 cups chocolate chips (I used dark bittersweet)
Optional 1/4 cup extra chocolate chunks to press into top
Preheat oven to 160C (320 F ) and line 2 trays with baking paper.
Sift together flour, cocoa and baking powder and set aside until required.
Place butter, cream cheese, brown sugar and white sugar in a large bowl and mix at low speed until combined. Increase speed to high and mix for 2 to 3 minutes until the mixture is well creamed and lightened in color.
Reduce mixer speed to low, add vanilla and egg and mix until combined.
Add the flour mixture and mix until just combined then add the chocolate chips mixing until the chips are distributed evenly.
Place approx 2 Tbsp mounds of cookie dough onto the prepared baking trays leaving. Flatten the cookie dough slightly. If you would like to add extra chocolate chunks to the cookie press a few into the top of each cookie at this stage.
Bake in preheated oven for 12 minutes, the cookies should still be soft to touch, but don't worry they should be fine.
Remove from oven and allow to cool on tray.
Keep in an airtight container for up to 2 days. Cookies can be frozen wrapped separately in plastic wrap and placed in an airtight container in the freezer for up to 2 months.
Linda Vandermeer is a blogger, baker, maker and author of the children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the US the book is still available at Amazon and some online bookstores.
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Original ideas, photography and recipes by Linda Vandermeer please do not reuse without permission.