There are dozens of blogs and cookbooks all claiming to have the best recipe out there for gluten-free chocolate chip cookies. In the year since my daughter was diagnosed with Celiac Disease, I tried most of them. Every one had a slightly grainy texture or off-putting aftertaste — they all came close, but none hit the mark just right.
Until ChefSteps. This guy, Grant Lee Crilly, finally made a GF chocolate chip cookie that is, yes, better than wheat chocolate chip cookies. Just ask my friend Grace at Taste With Grace. Use your favorite GF oat flour. Semi-sweet chips work best (milk and dark just don’t match as well with the oat flavor). Cream cheese is the secret ingredient in these cookies although you can’t taste it (I abhor cream cheese). There is a video on their facebook page that reveals he’s not the most educated about gluten-free (used Quaker oats), but don’t mind that. Make these. His recipe calls for weighing ingredients, which I know many American cooks don’t like to do, so here it is translated to measuring cups.
I warn you: you will crave these constantly. Switch up chips for dried cranberries and nuts for a guilt-free breakfast. And if you can’t stop and find yourself filling your freezer with this dough so you can make a sheetfull whenever you want — don’t blame me. Blame that Crilly guy.
Chocolate Chip Cookies
4 ounces softened unsalted butter
4 ounces softened cream cheese
3/4 cup packed light brown sugar
3/4 cup + 1 Tbs sugar
1 tsp baking soda
scant 1/2 tsp salt
1 Tbl pure vanilla extract
2 egg yolks (save the whites for breakfast)
2 1/2 cups oat flour
1 bag semisweet mini chocolate chips (throw in a handful more if you’ve got ’em)
Beat the first six ingredients until soft and fluffy. Add vanilla and yolks until combined. Stir in flour, then chips. Chill dough for one hour. Bake at 350F by rounded teaspoon for 12 minutes.
Really, guys, use a teaspoon. These cookies are small. Also, the key to these cookies coming out perfectly is when you pull them out of the oven. They should be just a tad golden-brown around the edges. They will look really undone in the middle. Let ’em set for 2 minutes on the sheet, then put them on a cooling rack. They’ll be perfect — gooey inside and crispy outside — within 30 minutes.
Store in a tight-fitting container. A few marshmallows will help them last a bit longer.