Mix in the flour, baking soda, and salt on low speed. Stir in the chocolate chips. Cover and chill dough in the refrigerator for 30 minutes to an hour.
1 ½ cups (222g) gluten free flour blend, ½ teaspoon baking soda, ½ teaspoon salt, ⅔ cup (113g) chocolate chips
Preheat the oven to 350°F and line a baking sheet with parchment paper. Remove dough from the refrigerator.
Use your hands to roll dough into balls. Flatten each ball of dough slightly and, using a teaspoon, place a scoop of cream cheese at the center of each flattened disc. Cover each with more dough, enough to cover the cream cheese completely, and roll into a ball. Place on baking sheet and bake for 10-11 minutes. Cool on the pan for 30 minutes.
4 ounces cream cheese
Notes
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
If you are not following a gluten free diet, you should be able to substitute all purpose flour.
Do NOT use softened/room temperature cream cheese. You will want your cream cheese to be cold to avoid melting.