These chewy chocolate chip cookies are literally the perfect cookie !! They have a bit of crunch on the outside and are chewy in the middle. They are definitely a family favourite and the kids love getting involved in the mixing and shaping!
- 2 cups organic brown rice flour
- 1/4 cup arrowroot starch
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 1 tsp salt
- 1/4 grassfed creamcheese (makes the cookie chewy)
- 3/4 cup grassfed butter melted
- 1 heaping cup coconut sugar
- 1/2 cup cane sugar or coconut sugar
- 1.5 tsp vanilla bean
- 2 eggs yolks
- 2 cups Lily’s stevia chocolate chips
- In a medium bowl, whisk together gluten-free flour, xantham, baking soda and salt. Set aside.
- In the bowl of your stand mixer, place the cream cheese, then pour melted butter over it. Add sugar and mix on medium speed for 2 minutes. Add vanilla bean and egg yolks (one at a time) mixing on low-medium speed until well mixed.
- Add the flour mixture beating on low until just combined. Add the chocolate chips and mix on low until mixed thoroughly.
- Cover the mixing bowl and refrigerate a minimum of 4 hours.
- When you are ready to bake, preheat oven to 375 then line cookie sheets with sheets of parchment paper. Scoop even mounds of cookie dough spaced several inches apart. Bake the cookies for 11-12 minutes at 375°.
- Remove when edges are set and just browning. The centers will look undercooked, but will continue cooking as they cool. To ensure you don’t over bake, I suggest you bake a few test cookies so you can determine the right baking time for your oven. If you like gooey centers, cook less, if you like crunchier cookies, cook longer.