Gluten-Free Chocolate Chip Cookies
- 1 cup oats, gluten-free
- 4 Tbsp. butter
- 4 Tbsp. cream cheese
- 1 1/3 cup brown sugar
- 2 Tbsp. SugarLeaf®
- 1/4 tsp. baking soda
- 2 tsp. vanilla extract
- 2 egg yolks
- 10 Tbsp. chocolate, 64%
Weigh out gluten-free oats and pulverize in a food processor.
Cream SugarLeaf®, sugar, butter, cream cheese, and brown sugar in a stand mixer with a paddle attachment. Add vanilla extract, then egg yolks, one at a time, until completely incorporated. In a bowl, mix together pulverized oats and baking soda. Add to batter, until just combined. Mix in dark chocolate until fully combined.
Scoop dough into desired size, then allow to chill in the refrigerator for an hour. Place on a baking sheet lined with parchment paper and bake 325 degrees F for 10-12 minutes (time may vary, depending on your oven). Bake until the edges are a light golden brown color.
Allow the freshly baked cookies to cool for 10 minutes. Enjoy!
This recipe will make about 20 one-ounce cookies.
Recipe courtesy of Chef Marcos Castro, pastry chef at The Westin La Paloma Resort & Spa in Tucson, Arizona.