Alright, it has been 3 months since I last posted to this blog and I am having a serious dilemma. I keep thinking I should stop paying for this website and take the blog down…but then I get really sad thinking about that so in turn I do NOTHING.
If I did take the blog down I would first compile all the recipes into a downloadable pdf because this website is basically my cookbook! I just renewed for another year so I know for sure this website will be here at least until January 2018.
When I started this blog I lived alone, had a 10 minute commute and quite a lot of spare time to tinker in the kitchen. Now I am married, I have a 30-45 minute commute and not too much spare time to devote to tinkering in the kitchen.
But we’ll see. I do enjoy having this site to post all the random stuff I do and try out!
They say blogs are dead but I am not too much of a social media person and a rarely post anything to Instagram. Rocco is the ‘grammer in our house.
Speaking of Rocco, he is still doing so well after his chiropractic treatments! He is basically 100% his normal self now, but I am not going to take him running EVER again because both times he’s been really sick have been following a run with me.
The house is good too, we love it! I keep thinking I need to do a house tour video too! Maybe if I get really bored over winter break I will film that 😉
Alright, so here it is, the end of December and I am so sugared up and full of treats that I honestly don’t even want to see another cookie, but here I am anyway posting a cookie recipe because THEY ARE THE BEST gluten free, chocolate chip cookies I have ever had to this date and it needs to be documented before I forget how I made them!
I got the recipe from averiecooks.com, which OMG everything on her website looks so incredible! I made the recipe gluten free though because my husband can’t have wheat and even though GF flour is supposed to be 1:1 I still had to make a couple tweaks, hence why I am posting the recipe here.
And PS I finally got a cookie dough scoop and I don’t know what took me so long to get one! It’s a game changer! I used a 1.5T scoop made by oxo that I picked up at Target.
And last, what I really love about these cookies is that they are basically half chocolate. The dough is pretty much just a matrix in which to hold the chocolate. So you want it to be fairly stiff but not so stiff the cookies come out hard or tough.
I hope you enjoy!
Gluten Free Cream Cheese Chocolate Chip Cookies
1/4 cup real cream cheese, softened
3/4 cup brown sugar, packed
1/4 cup coconut sugar (or regular sugar, I just don’t have any in my house)
1 large egg
2 teaspoons vanilla extract
1/4 cup buckwheat flour (it’s naturally GF)
1 1/4 cups Bob’s Red Mill GF 1 to 1 baking flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mini chocolate chips
1 1/4 cups chocolate chunks
Directions: Cream the butter, cream cheese, sugars, egg and vanilla together in a large mixing bowl until smooth. Add in the dry ingredients and do not over mix. Last, stir in the chocolate chips and chunks.
Use a cookie dough scoop to make perfect little cookie dough balls and place the dough balls on a parchment lined baking sheet.
**Important: Averie says to refrigerate the dough balls for 2 hours minimum. I popped mine in the freezer for 20 minutes and they were FINE. I can’t wait 2 hours for cookies!!
Bake at 350 for 8-10 minutes or just until the edges have set. You do not want to overcook these or they won’t have that soft texture you want.
Have a very Merry Christmas!!