Gluten-Free Sugar-Free Chocolate Chip Cookies

Ingredients

• Butter

  Unsalted

  ¾ cup or 170g

• Egg

  Whole, fresh eggs

  3 medium or 132g

• Vanilla extract

  1 tbsp or 13g

• Water

  Plain, clean water

  ½ cup or 118g

• Heavy whipping cream

  Fluid

  ½ cup, whipped or 60g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Milk chocolate

  Candies

  255g

• Xanthan Gum, Premium Quality

  Bob's Red Mill

  3g

• Gluten Free Flour

  Cup 4 Cup

  24 tablespoons or 208g

Directions

1. Preheat the oven to 325.
2. In the food processor fitted with the metal blades, put in the eggs, vanilla extract, water, heavy cream, baking powder and xanthan gum. Blend on medium speed for about 10-15 seconds.
3. Add the Baking Blend to the wet ingredients in the food processor. Process on medium speed until the Baking Blend is completely incorporated.
4. In the stand mixer fitted with the paddle attachment, put in the butter and Gentle Sweet. Cream the two together until completely combined and the butter is smooth and free of chunks.
5. Add the mixture from the food processor into the stand mixer and mix on medium speed until they are completely combined. Scrape the bowl and paddle down and mix one more time.
6. Add the chocolate chips to the mixing bowl and mix them in using the slowest speed setting.
7. Line your cookie sheet with parchment paper. Using the 1 1/2 tbsp. cookie scoop, scoop a cookie on to the cookie sheet. These cookies do very little spreading so you can load up a cookie sheet and bake a lot of them at once! They only need about an inch or so between them.
8. This step is optional but because the cookies don't spread much I like to smash them down a bit to make them resemble cookies rather than a scoop of ice cream. I accomplish this by melting a little butter and dipping the back of a spoon in it so the cookie doesn't stick to the spoon. I dip in between each cookie.
9. Place the cookies on the middle rack of the oven and bake at 325 for 25 mins.
10. The tops won't look or feel done but I promise they are. You'll notice the bottoms starting to turn a delicious golden brown. Move them onto a cooling rack and allow to cool completely.
11. Store the cookies in an airtight container in the fridge. There are very few preservatives in these cookies so you will want them in the fridge to avoid mold.
12. (source: https://chefofalltrades.com/gluten-free-sugar-free-chocolate-chip-cookies/)

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