Preheat oven to 375 degrees. Line 3 baking sheets with parchment paper; set aside.
These gluten-free cookies are so good, your non-gluten-free friends won't be able to tell the difference.
Servings and Ingredients
|¾ c.||Hy-Vee unsalted butter, softened|
|2 oz.||Hy-Vee plain cream cheese, softened|
|1 c.||Hy-Vee brown sugar, packed|
|½ c.||Hy-Vee granulated sugar|
|1||Hy-Vee large egg|
|1 tsp.||Hy-Vee vanilla extract|
|2 ¼ c.||gluten-free all-purpose flour, such as Bob's Red Mill|
|1 tsp.||Hy-Vee baking soda|
|1 tsp.||Hy-Vee salt|
|½ tsp.||xanthan gum|
|1 ½ c.||gluten-free semisweet chocolate chunks or chips|
Things To Grab
- 3 baking sheets
- Parchment paper
- Large mixing bowl
- Electric mixer
- Medium bowl
- Wire cooling rack
- Air tight container for storage
Place butter and cream cheese in a large mixing bowl. Beat with an electric mixer on medium speed until fluffy. Lightly beat in brown sugar and granulated sugar. Beat in egg and vanilla until combined. Stir in chocolate chunks or chips.
Combine gluten-free flour, baking soda, salt, and xanthan gum in a medium bowl. Add to creamed mixture and beat until combined.
Drop rounded tablespoons of dough 2-inches apart on prepared baking sheets. Flatten slightly. Bake for 10 to 12 minutes or until edges are light brown and cookies are still soft. Cool on wire cooling racks. Store cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 6 months.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 20mg
- Sodium: 55mg
- Total Carbohydrates: 23g
- Protein: 2g