Not-so-naughty Chocolate Chip Cookies

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!

Not-So-Naughty Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
11 mins
Total Time
21 mins


Course: Dessert
Cuisine: American
Servings: 12 cookies
  • 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
  1. Preheat oven to 325 degrees.

  2. Cream butter, cream cheese and sugar with a spatula until very smooth.

  3. Add vanilla and egg and stir until incorporated.

  4. Add dry ingredients and stir until incorporated.

  5. Add chocolate chips.

  6. Cook for 11-12 minutes or until the edges are golden brown.

  7. Allow cookies to cook for 5 minutes before removing from pan.

Recipe Notes
  • If you want a more refined texture, grind the oats in a food processor before adding.