Dunkable GF Chocolate Chip Cookies
It's impossible to achieve that distinctive caramelized flavor that chocolate chip cookies are known for without any refined sugar. So, if you're willing to compromise, we've come up with a few cheats in this recipe that we believe work wonders.
This recipe originally came about when Hubs accidentally purchased buckwheat flour mistaking it for another one he read about in a magazine.
So instead of returning it, we decided to have some fun and try making chocolate chip cookies with it. Perhaps it was also the power of suggestion from the new PJ top? Who knows?
To create a unique flavor profile, we combined regular gluten free flour, almond flour, and buckwheat flour. The almond flour provides extra fat, which allows these cookies to brown and become crispier compared to using only all purpose gluten free flour.
Two key components that contribute to the distinct look and taste of chocolate chip cookies are Swerve brown and white sugar substitutes, along with Fancy Molasses. The addition of molasses acts as the compromise; providing the necessary flavour without relying too heavily on refined sugar. By adding just a tablespoon, you have control over the amount of refined sugar in this recipe. We used molasses in our gluten free gingerbread cookie recipe too.
Creating mostly sugar-free and gluten-free cookies can be tricky, as they can easily become too soft and cake-like. To combat this, we experimented by adding cream cheese in equal parts to the butter. The cream cheese adds a rich and tangy flavour that also helps to keep the cookies soft and somewhat moist. Additionally, it masks the gritty texture often found in rice flour used in most gluten-free flour mixes, which we personally dislike.
These cookies strike a balance between being slightly crispy yet chewy, with a soft interior. However, we wouldn’t describe these as moist. While they are not as dry, they lean more towards the texture of a Chips Ahoy cookie rather than a Mrs. Fields cookie.
To ensure easy creaming of the cream cheese and butter, allow them to reach room temperature. It’s helpful to cut them first.
That way, they’re easier to cream together.
Instead of adding the two Swerve sugars to the wet mixture, incorporate them into the dry ingredients. Although it’s uncertain if this step makes a significant difference, we find it works well for us.
Also, try mixing a small portion of the dry ingredients with the chocolate chips before combining them with the rest at the end.
Forming the Cookies
The mixture may initially seem crumbly and dry for shaping into cookies.
Divide the mixture into two portions and use cling wrap to squish them together, forming logs. Since these cookies won’t spread much during baking, adjusting the thickness of the logs rather than their length will result in larger cookies.
For consistency, try to make them as even as possible.
Place the cookie dough logs in the freezer for 15 minutes or refrigerate them overnight. This chilling process helps the dough firm up and hold its shape during baking. Plus, it allows you the flexibility to bake the cookies as needed rather than all at once.
Since these don’t spread, I take some wax paper and a plastic lid and place over each slice. I actually use a hamburger press to apply weight but you can just use your hand to apply pressure.
Because of the depth of the lid, you’ll get a consistent thickness for each cookie!
Bake the cookies for approximately 10-12 minutes. The baking time allows you to control the desired level of crispiness or softness. If you prefer a crunchier texture, bake them closer to 12 minutes. For a softer texture, reduce the baking time to around 10 minutes.
Alternatively, you can store the cookie dough logs in the freezer for an extended period. When a cookie craving strikes, simply defrost, slice and bake them fresh. This way, you can enjoy freshly baked gluten-free chocolate chip cookies whenever you please, without the need to bake the entire batch at once.
If you’re a fan of dunking your cookies, I must confess that these gluten-free chocolate chip cookies are absolutely perfect for the job! Their texture and consistency make them ideal for dipping into a glass of milk, a cup of coffee, or your favorite hot beverage. So go ahead and indulge in the delightful experience of dunking these cookies!
Once cool, you can refrigerate these in a plastic container or Ziploc bag. To serve, we usually warm them up in the microwave for 10 seconds. Or on a hot day, we’ll eat them cold straight from the fridge!
Speaking of cold treats on a hot day, check out our Vanilla Matcha Popsicles.
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Dunkable GF Chocolate Chip Cookies
- 1/2 cup gluten free flour
- 1/4 cup almond flour
- 3/4 cup buckwheat flour
- 1/4 cup brown swerve
- 1/4 cup white swerve
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup butter
- 1/4 cup cream cheese
- 1 large egg
- 1 tsp vanilla
- 1 tbsp molasses
- 1/2 cup chocolate chips
- Mix first 7 dry ingredients in a medium bowl. Sprinkle a tablespoon of the flour mixture onto the chocolate chips and mix.
- Cream the butter and cream cheese in a large bowl. Add egg, vanilla and molasses and mix until combined.
- Add dry ingredients to the wet and mix, add chocolate chips and mix until well combined
- The mixture will be dry. Divide dough in two and bring together. Roll each into a log using plastic wrap. Freeze 15 minutes or refrigerate overnight.
- Preheat oven to 350 degrees. Slice and shape into consistently thick cookies (you can press them flatter, as described in the blog). Place onto a Silpat mat and bake 10 min -12 min or until brown.
- These don’t spread and are perfect for dunking.