Josie's Best
Gluten Free Mixes

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Gluten Free Chocolate Chip Cookies Recipe

For all those asking …. these are the cookies we use for our samples and demos!  They are chewy and delicious and I’ve gotten a bunch of requests for the recipe. This is slightly adapted to use our all-purpose mix. The original recipe is by Michelle Palin with My Gluten free Kitchen she has lots of fabulous recipes that our Muffin and More mix work perfectly with!   

 

*Note, this recipe requires at least 4 hours of chilling time in the refrigerator. This is a MUST for the best texture!

 

*Note:

We often make a double batch of this recipe, scoop out all the cookies, and freeze so we can have cookies anytime!  No need to refrigerate the dough overnight; scoop after mixing, freeze on a cookie sheet, then place in a freezer bag to store in the freezer!  Take a few out at a time to bake (cooking time only increases slightly so watch carefully).


 

  • 2 1/4 cup Josie’s Best Gluten Free Muffin and More mix

  • 1 tsp baking soda

  • 1 tsp salt

  • 2 oz room temp cream cheese

  • 3/4 cup butter, melted

  • 1 cup brown sugar

  • 1/2 cup granulated sugar

  • 1 tsp vanilla extract

  • 2 egg yolks

  • 1-2 cups chocolate chips

 

In a medium bowl, combine the Muffin and More mix, baking soda, and salt.

In a separate bowl (or stand mixer fitted with paddle attachment) mix together cream cheese and butter, about 2 minutes.

Add brown and white sugars, mix well.  

Add vanilla extract and egg yolks and mix for 2 minutes.

Gently stir in the dry ingredients by hand or on low speed until just combined.  

Fold in the chocolate chips.

Cover and chill dough for at least 4 hours or overnight.

When ready to bake, preheat the oven to 375 degrees F and line a baking sheet with parchment paper or a silicon baking mat (do not grease the baking sheet).

Allow the dough to sit at room temperature for at least 5 minutes, or until workable.

Using a cookie scoop or a tablespoon, make even size cookie balls and place on the prepared baking sheet at least 2 inches apart.

Bake for 10 to 12 minutes, until the edges are barely turning brown.

Let cool on the baking sheet for about 1 minute before removing to a cooling rack to cool completely.

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