Like you, I check out those easy looking packages on the store shelf in the gluten free section… I know that every cupboard doesn’t have the array of various ingredients I keep on hand, so I decided to give one a try.
I’ve always had pretty good luck with Red Mill products, so I picked up their Gluten Free Chocolate Chip Cookie Mix. Reading the ingredients, it appeared to have chocolate chips already in it, but, well… I wasn’t seeing them thru the cellophane and, let’s face it, it is pretty hard to have too many chocolate chips in chocolate chip cookies, so I picked up a bag of those, too. I also sought out my favorite secret ingredient for the ultimate in cookie texture; cream cheese. Let’s go make some cookies!!
Chef Celinda’s Version of Red Mill Gluten Free Chocolate Chip Cookies
1/2 cup butter
3 ounces cream cheese
Add one egg, as written on the package, whip it in until all emulsified.
Now, add the package of dry ingredients.
Stir, just until mixed. Add 1 cup of the additional chocolate chips. Mix.
You should anticipate your dough looking a bit dry, as noted on the package instructions. No worries. It will hold together when you form the balls.
You will want to cook them at 350 degrees in a regular oven or 325 degrees in a convection.
The package said to grease your cookie sheet. I was very skeptical of this and did a single cookie test first. No, do not grease the sheets. Some parchment paper on them would be excellent though. Way easier clean up.
Using your clean hands, form walnut sized balls of dough. Place them a couple inches apart on the tray. Flatten a bit with your palm. The mix is not overly sweet. If you like, these would be delightful rolled in sugar before placing them on the tray and cooking.
Follow the package instruction and bake until golden. Remove hot cookies immediately to a cooling wrap. Be careful, they are a bit delicate. Many ovens don’t have accurate thermostats, so keep an eye on your first batch, to see how long they take in your oven. If you have hot and cold spots in your unit, be sure and carefully turn the tray half way thru.
If you are allergic to dairy, you can use another fat, instead of butter. The cream cheese can be omitted, also, but the cookies will be more brittle.
These would be excellent with nuts, too! I’m sure you will have numerous willing guinea pigs standing by to test whatever combo you decide to try!