When you’re craving a little something sweet, but not-too-naughty to go with your coffee or tea, these “not-so-naughty” chocolate chip cookies will hit the spot.
I don’t eat a lot of sweets, but when I do bake (usually for special occasions), I often reduce the quantity of sugar, especially if the recipe contains chocolate or other sweet ingredients. I don’t prefer super sweet desserts.
This is a gluten-free recipe, but you wouldn’t know it unless I told you. These cookies have a creamy tender texture. The secret ingredient is a little cream cheese. It’s a great binder and it adds such great flavour.
I’m not gluten intolerant, but I have friends who are, so I often make gluten-free variations of recipes so that I can share them with everyone. They are usually just as good, if not better.
Here’s the recipe. Enjoy!
- 3 tbsp brown sugar
- 2 tbsp unsalted butter (room temperature)
- 1/4 cup Cream cheese
- 1 tsp vanilla
- 1 large egg
- 1/4 cup almond flour
- 1 tbsp corn starch (or sub 1 tbsp GF flour)
- 1 tbsp GF flour (I used Robin Hood)
- 1 tbsp GF oats (or sub 1 tbsp GF flour)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup chocolate chips
Preheat oven to 325 degrees.
Cream butter, cream cheese and sugar with a spatula until very smooth.
Add vanilla and egg and stir until incorporated.
Add dry ingredients and stir until incorporated.
Add chocolate chips.
Cook for 11-12 minutes or until the edges are golden brown.
Allow cookies to cook for 5 minutes before removing from pan.
- If you want a more refined texture, grind the oats in a food processor before adding.