This easy small batch recipe for Gluten Free Chocolate Chip Cookies makes 6 bakery-style cookies. Adapted from my classic chocolate chip cookie recipe, these cookies are made gluten free with an almond flour blend. Just like the originals, the cookies have chewy centers with perfectly crisp edges.
Easy Gluten Free Chocolate Chip Cookies
I figure every gluten free recipe box should include a chocolate chip cookie. Better yet, there should be a chocolate chip cookie, a double chocolate chip cookie, a chewy sugar cookie, and a cut-out sugar cookie recipe!
And after quite a few test batches – because baking small batch and gluten free is tricky! – I think I’ve come up with a delicious gluten free chocolate chip cookie that can go up against any cookie made with gluten. Here’s the reasons why:
- Chewy Centers – Just like their gluten counterpart, and even the caramel stuffed chocolate chip cookie, these cookies have the expected chewy centers.
- Crispy Edges – I like to think of the balance of chewy and crispy like a bakery-style cookie with perfect caramelized edges!
- Perfectly Sweet – There is no skimping on sweetness in these cookies and the combination of brown sugar and granulated sugar yield a caramel-y flavored cookie.
- Buttery – Butter is a key ingredient in chocolate chip cookies. Or really any dessert for that matter!
Do gluten free chocolate chip cookies taste like regular chocolate chip cookies?
I say yes, but I suppose it depends on who you ask. Gluten free chocolate chip cookies with almond flour may have a little more texture to them. However, these cookies are made with a Paleo flour blend that balances the texture.
That said, if you are a chocolate chip cookie connoisseur, you may be able to pick up that they are gluten free.
Paleo/Almond Flour Blend
- Blanched Almond Flour
- The base in the flour blend. Almond flour produces a light and fluffy cake-like bake. Which makes it a great option for cakes, cupcakes, muffins, and even gluten free cookies. I will always recommend a blanched, super-fine almond flour. This means the flour is ground as fine as it can be (before turning into butter), and the skins are removed.
- Arrowroot Starch/Flour
- Flour and starch are used interchangeably in the package titles. Arrowroot aids in the tender texture we like in baked goods. It also adds structure to the crumb.
- Coconut Flour
- Ground from dried coconut meat, coconut flour is super absorbent. It should be blended with other flours as it does not work well as a 1:1 swap. Its absorbency allows swapping granulated sugar for liquid sweeteners – like maple syrup or honey. I also find it counter-balances other wet ingredients in the recipe.
- Tapioca Starch/Flour
- Another where flour and starch are used interchangeably in package titles. Tapioca adds a little more chew to the baked good – where normally we’d get that from gluten in all-purpose flour. And I have found in baked goods, it gives a ‘crisp’ exterior.
Small Batch Gluten Free Cookies
Testing this recipe for gluten free chocolate chip cookies was tricky. Gluten free baking comes with its own nuances. Not every gluten free cookie can be as easy as the flourless chocolate cookies, or the flourless peanut butter cookies. But when you add it being a small batch – I have to put on my thinking cap!
I could give up and just make 2 dozen cookies, but I’m no quitter and am determined to figure out how to get 6 cookies! I’m sure you heard baking is a science, and this is true even with these gluten free small batch chocolate chip cookies.
All of the ingredients in the almond flour blend are needed to achieve optimal texture and structure. And though it may seem silly to only include a tablespoon for flour (i.e. arrowroot and tapioca), it is needed.
What You Need To Make Gluten Free Chocolate Chip Cookies
Ingredients
- Blanched Almond Flour
- Arrowroot Starch/Flour
- Coconut Flour
- Tapioca Starch/Flour
- Baking Soda – The baking soda will lend to the texture and allow the cookies to spread a little.
- Salt – Salt is key for balancing out flavors.
- Ground Cinnamon – The cinnamon is optional but I highly recommend it! It adds a subtle layer of flavor.
- Brown Sugar – I use light brown sugar but dark will work too. It may yield a chewier cookie.
- Granulated Sugar – I like to use organic cane sugar because it isn’t as refined as regular white sugar. Either will work.
- Unsalted Butter – We want unsalted butter so we can control the salt volume in the cookies.
- Egg Yolk – The egg yolk works as a binder and gives the cookies the tender texture.
- Vanilla Extract – Flavor!
Baking Equipment
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Tips For success when Making chocolate chip gluten free cookies
- Try your stand mixer – Not imperative, but a great option! There are Notes in the recipe about using a stand mixer with a 3-quare mixing bowl. The smaller bowl works with regular attachments and is a wonderful addition to my small batch kitchen!
- Cream the butter and sugar adequately – I’m learning to appreciate a proper cream time for the butter and sugar because it adds volume, texture, and even distribution of butter and sugar. The color should be pale and the mix light and fluffy.
- Use a cookie scoop – If you like to bake, a cookie scoop is a great investment. Makes portioning the dough so much easier. I use a #40 scoop for almost all of my cookie recipes.
- Chill the dough – I find gluten free cookie dough needs time to chill. It prevents spreading, plus gluten free dough benefits from having time to hydrate.
- Watch the bake time – Gluten free baked goods need a few more minutes in the oven. Though, if you prefer a chewier cookie, take the cookies out at the minimum time noted. For a crispier cookie, keep the cookies in for a minute or two longer than noted.
- Achieve the perfectly round cookie – While the cookies are warm, use a round cookie or biscuit cutter and swirl the cookie around in the center.
FAQ’s for how to Make Gluten Free small batch Chocolate Chip Cookies
I can’t say for certain how simply doubling the recipe will work. But if you try it, let me know!
Probably not. The texture and ratios would likely need to be adjusted, as I find 1:1 gluten free flour to be much drier than the almond flour blend I use.
My short answer is yes. The dough needs to set so you don’t get flat, melted cookies. The cookie dough can even refrigerate overnight.
Use a round biscuit cutter (or round cookie cutter), large enough to fit around the cookie with room, and when the cookies first come out of the oven, ‘swirl’ the cookie around inside of the biscuit cutter.
Personally, I find gluten free cookies taste better when they have had time to fully cool. When the cookies are warm, you may not experience all of the flavors in the cookies.
These cookies do not need to be stored differently. Gluten free cookies store well covered (in a Tupperware, cookie jar, or Ziploc bag) at room temperature for up to 5 days. Beyond that and they will start to get stale.
Chocolate Chip Cookies – Gluten Free Small Batch
Ingredients
- 1/2 cup blanched almond flour
- 1/4 cup arrowroot starch/flour
- 1 tablespoon coconut flour
- 1 tablespoon tapioca starch/flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- 2 tablespoons unsalted butter, room temperature
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar (I used Organic Cane Sugar)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips (any chips/chunks of choice)
Instructions
- Line a baking sheet with parchment paper.
- In a small mixing bowl, add the almond flour, arrowroot starch/flour, coconut flour, tapioca starch/flour, baking soda, salt, and ground cinnamon (if using). Whisk to combine and set aside.
- Mixing the dough (see Notes for using a stand mixer) – Use a hand held mixer fitted with the beater attachments. Add the butter and sugars to the bowl. Start on a lower speed to start mix (so you don't splatter sugar everywhere!) then turn up to high speed to cream the butter and sugar until fluffy and creamy.
- Add the egg yolk and vanilla extract to the butter mix. Continue to mix on high speed until the mixture is pale, light, and fluffy – about 3 to 5 minutes. Note: Creaming the wet ingredients this long provides lift, taste, and texture to the cookies.
- Turn the mixer to low speed and spoon the dry ingredients into the wet ingredients. Mix just until no dry streaks remain. Turn the mixer off and stir the chocolate chips into the batter with a spatula or wooden spoon.
- Use a #40 cookie scoop (approx. 2 tablespoons), or spoon, and scoop the dough into 6 equal cookie dough balls. Place 2-inches apart on the prepared baking sheet. You can add a few more chocolate chips to the tops of the cookies if you like.
- Cover the baking sheet with plastic wrap and refrigerate for at least an hour, or freeze for 30 minutes. The cookie batter can also be refrigerated overnight.
- 10 to 15 minutes before the cookies are done chilling – Preheat the oven to 350F degrees and adjust the oven rack to the middle position.
- Bake the cookies for 15 to 17 minutes, or until the edges and tops are golden brown. Cool the cookies on the baking sheet set on a wire cooling rack for 10 minutes. Transfer the cookies to the wire rack to cool completely. Enjoy!
Notes
- Mixing the Dough – 3-quart mixing bowls are available for tilt-head stand mixers. You can also use a hand held mixer with the beater attachments.
- If using a stand mixer (with 3-quart bowl) – I like to fit the stand mixer with the whisk attachment for this small batch recipe. This makes sure the batter gets mixed without being pushed to the bottom of the bowl.
- Granulated Sugar – I use Organic Cane Sugar, however regular granulated white also works.
- Chilling the Dough – This is a necessary step to ensure the cookies don’t spread into little puddles when baked.
- Perfectly Round Cookie – When the cookies are hot from the oven, use a biscuit or cookie cutter – large enough to get around the cookie – and swirl the cookie around in the center.
- Cool Completely – I find gluten free cookies taste better when completely cool.