Ingredients

The following ingredients have 6 Servings
  • 1 1/2 Cups Gluten-Free All-Purpose Flour
  • 1 Tsp Baking Soda
  • 1 Stick (1/2 Cup) Vegan Butter (melted)
  • 1 Cup Dark Brown Sugar Sweetener (or preferred dark brown sugar)
  • 1/4 Cup Granulated Sweetener (or preferred granulated sugar)
  • 4 oz (1/2 Cup) Vegan Cream Cheese (room temperature)
  • 1 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 1/4 Tsp Salt
  • 1 1/2 Cups Semi-Sweet Allergen-Free Chocolate Chips (plus more for toppings)

Instruction

  • Add the gluten-free flour and baking soda to a large mixing bowl and set aside.
  • Melt your vegan butter in a small bowl before adding in the brown sugar, granulated sugar, salt, and vanilla. Mix together until the sugars are melted.
  • Next, add the vegan cream cheese to the hot mixture and mix until you have a thick wet batter with no lumps. (If the cream cheese was still too cold, heat the mixture in the microwave for 10-15 seconds).
  • Now pour the hot wet mixture into the bowl of gluten-free flour and gently mix the cookie batter until smooth.
  • Fold in your choice of chocolate chips or chunks to the warm cookie batter (careful not to overmix the batter here).
  • Freeze the cookie batter for about 15-20 minutes while you preheat the oven to 350°F.
  • Line two baking sheets with parchment paper or Silpats and scoop out 2-tablespoon sized cookie mounds for 12 large cookies, (or 1-tablespoon sized cookie mounds for 24 small cookies), using a cookie scoop. Bake one sheet of cookies at a time, leaving the remaining cookie dough in the freezer.
  • Bake the frozen cookie dough mounds in the preheated oven for 14 minutes until the edges are golden brown. (Reduce baking time by about 2-3 minutes for smaller cookies).
  • Remove the cookies from the oven and place a few extra chocolate chips on the still-warm cookies, while they cool slightly on the baking sheet before you transfer them to a wire rack to cool completely.