1tablespooncream cheese of choice or shortening, see note
1 ¾cupgluten free flour
¼ teaspoon salt
112ozbag of chocolate chips
sprinkle of cinnamon
sprinkle of flaky sea salt
Preheat your oven to 350°F / 177°C. Prepare two bakinig sheets with parchment paper. Set aside.
In your stand mixer with the paddle attachment, whip the butter (or shortening) until light and fluffy. Add the brown sugar, white sugar, and cream cheese, whipping once again until fluffy. Add the remaining wet ingredients of water and vanilla. Mix well.
Now add your dry ingredients of salt, cinnamon, baking soda, baking powder, and flour. Start mixing slowly so flour doesn't get all over your kitchen but ramp up the speed until your ingredients are fully incorporated.
Pour in your chocolate chips. You may need to mix by hand to make sure the chips don't fall to the bottom of the bowl.
Using a tablespoon, measure out cookie dough into your hands and roll into a ball. Gently press them onto the prepared cookie sheets so they are flattened out slightly. Sprinkle with flaky sea salt on top for an extra pizazz (optional but I so recommend this).
Bake in the oven for about 15 minutes, or until a light golden color is achieved on the outside edges of the cookies. They may not look done in the middle, but they are.
Remove from the oven and let rest and cool completely before transferring or enjoying.
To make dairy free: use your plant-based butter of choice, and replace cream cheese with either plant-based cream cheese of choice, or an additional 1 tablespoon of shortening. To replace cream cheese with nut/seed butter, use your favorite safe nut/seed butter in an equal amount. This changes the taste of the cookie slightly but is so delicious! My favorite is smooth sun butter. The best way to keep these cookies is in an airtight container on the countertop. They will keep there for the week. Cookies can be frozen in an airtight container for up to 2 months. LivingBeyondAllergies.com