Gluten Free Chocolate Chip Cookie Cheesecake Recipes

Steps:

• Heat oven to 325°F. For crust, make cookies as directed on box using butter, vanilla and eggs-except press dough into bottom and 1 inch up side of 10-inch springform pan. Set aside.
• For filling, in large bowl, beat cream cheese and sugar on low speed of electric mixer 30 seconds or until blended. Beat in vanilla and eggs, one at a time. Stir in chocolate chips. Pour into pan.
• Bake 1 hour to 1 hour 15 minutes or until puffed and light golden brown. Turn oven off; let cake stand in oven 15 minutes with door open at least 4 inches. Remove from oven; run knife around inside edge of pan. Cool on wire rack. Refrigerate leftovers.

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
• Whisk all of the flours, the cocoa powder, baking powder, salt and xanthan gum together in a medium bowl. Set aside.
• Put the butter and brown sugar into a large bowl and beat with an electric mixer on medium speed until smooth, about 1 minute. Add the milk, vanilla and eggs and beat until blended. Reduce the speed to low and slowly incorporate the flour mixture until thoroughly combined. Add the chips and stir to combine.
• Spoon heaping tablespoons (or smaller scoops) of the dough onto the prepared baking sheets, 1 to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and just beginning to crack slightly on top, 13 to 14 minutes. Rotate the sheets halfway through for even baking.
• Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely.

Steps:

• Preheat oven to 350°. Let eggs stand at room temperature 30 minutes., Pulse cookies in a food processor until fine crumbs form. Add 2 tablespoons peanut butter; pulse briefly, then press mixture onto bottom of a greased 8x8-in. baking pan., To prepare filling, beat cream cheese and sugar until light and creamy. Add vanilla, salt and eggs; beat on low speed just until blended. Stir in 1/2 cup chocolate chips. Pour over prepared crust; bake until center is almost set, 20-25 minutes. Cool 30 minutes, then refrigerate 1 hour., To prepare topping, microwave 1/2 cup chocolate chips and 1/4 cup peanut butter in separate bowls until melted. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer chocolate to bag. Drizzle over cheesecake in side-to-side pattern. Repeat with peanut butter, drizzling in opposite direction. Sprinkle with peanuts. Refrigerate at least 1 more hour. Cut into bars.

Steps:

• Mix flours, gelatin, baking soda, xantham gum, salt in small mixing bowl.
• In medium mixing bowl beat sugar and vanilla into butter until well mixed and a bit fluffy.
• Add eggs one at a time to butter mixture.
• Gradually add and beat in flour mixture.
• Stir in chocolate chips and nuts.
• Make small balls from resulting dough and set on greased cookie sheet.
• Place in freezer for 20 minutes (this is optional but helps to keep the cookies from flattening).
• Preheat oven to 375.
• Place loaded cookie sheets in preheated oven and bake for 8-12 minutes.
• Cool for at least 2 minutes before removing from tray to avoid breaking them!
• Serve and enjoy!

Steps:

• Heat oven to 375.
• Combine GF flour, baking powder, baking soda, salt, flaxseed and xanthan gum in a bowl. Set aside.
• Combine butter, brown sugar and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Gradually add flour mixture, beating at low speed until well mixed. Stir in chocolate chips.
• Chill the dough for 15-30 minutes in the refrigerator. This helps the gluten-free dough stay puffy and not get flattened out.
• Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 9-12 minutes or until light golden brown. (Do not overbake.) Let stand 1-2 minutes on cookie sheets; remove to cooling rack.
• This dough works great from frozen. You just have to freeze it pre-scooped in layers separated by parchment paper. For baking from frozen, set the oven to 400°F and bake for 11-12 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with parchment paper.
• Combine gluten-free flour, xanthan gum, baking soda, and salt in a bowl and set aside.
• Cream butter, white sugar, and brown sugar together in a bowl. Beat in egg and vanilla extract. Gradually mix in the flour mixture. Stir in chocolate chips. Drop dough by teaspoonfuls onto the prepared baking sheet. Dip spoon in water and lightly flatten each cookie with the back of the spoon.
• Bake in the preheated oven until golden brown, 9 to 11 minutes. Remove from oven and let cool on the tray for 2 minutes before transferring to a wire rack to cool completely.

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In medium bowl, stir Base and Topping ingredients until soft crumbly dough forms.
• Measure 2 1/2 cups of the mixture by lightly spooning into measuring cups. Press into bottom of pan. Reserve remaining mixture for topping. Bake 12 to 14 minutes or until golden brown.
• Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add cream, eggs and 1 teaspoon vanilla; beat until smooth.
• Pour cream cheese mixture over baked cookie crust. Crumble remaining Topping mixture over cream cheese mixture.
• Bake 25 to 30 minutes or until mixture crumbled on Topping is golden brown. Cool 30 minutes. Refrigerate at least 2 hours until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Steps:

• Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
• In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
• Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.