Gluten Free Small Batch Chocolate Chip Cookies
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Chewy centers, perfectly caramelized edges, rich buttery flavor, and packed with chocolate chips. These bakery-style gluten free and small batch chocolate chip cookies check all the boxes! This easy recipe takes my classic small batch chocolate chip cookies and turns them into an irresistibly delicious cookie made without traditional flour!
A flavorful blend of almond flour and oat flour combines with butter and two types of sugar to make cookies so good, even the most discerning taste buds won’t believe they’re gluten-free.
The year I went gluten free, my priority was to make gluten free desserts taste, well, not gluten free. There are enough stereotypes with the diet (blah, bland, like cardboard, etc. …), but when you combine that with also being small batch, it gets a little tricky. And I certainly did not want a classic like chocolate chip cookies labeled as such.
I tested numerous combinations of flours and landed on a blend that gives these cookies all the trademark characteristics of a good chocolate chip cookie. And that’s because the gluten free flours I use actually taste good by themselves.
My husband was delighted because he is not gluten free. I was delighted because I had cracked the code on making six flourless cookies that tasted every bit as good as their traditional counterpart. And with this recipe, I use it as the base for my double chocolate chip gluten free and small batch cookies. Because, you know, you can never have too many chocolate chips! 🙂
🍪 If I’ve piqued your interest in gluten free + chocolate chips (I know I am!), try the super cute mini chocolate chip gluten free loaf cake for another variation on these cookies. Or, have your chocolate at breakfast with the small batch of gluten free chocolate chip muffins!
Easy Instructions
- Start with creaming the butter and sugars together in a mixing bowl.
- Add the egg yolk and vanilla and continue to mix until smooth and creamy.
- Whisk together the flours, baking soda, and salt in a mixing bowl.
- Sprinkle the dry ingredients over the wet and mix until a thick dough forms.
Tip! Because we use a few different flours, it is best to whisk them together separately so they are well combined.
- Add the chocolate chips to the batter and mix until just incorporated. I like to pre-scoop the cookie dough into balls and then chill it for at least one hour.
- Bake the cookies for about 12 minutes and the exterior is golden. Let the cookies cool completely before diving in!
Tip! I always chill my gluten free cookie dough to give the flours time to hydrate and develop flavor.
Hey there cookie monsters! Let me know how you enjoyed the cookies in the comments below! Or, if you’re like me, and you devoured the whole small batch in one sitting.😉
Small Batch Gluten Free Chocolate Chip Cookies
INGREDIENTS
- ¼ cup gluten free oat flour
- 3 tablespoons blanched almond flour
- 3 tablespoons sweet white rice flour
- 2 tablespoons tapioca flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon (optional)
- 2 tablespoons unsalted butter, room temperature
- 3 tablespoons light brown sugar
- 2 tablespoons organic cane sugar (or granulated sugar)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ cup chocolate chips (any chips/chunks of choice)
INSTRUCTIONS
- Line a baking sheet with parchment paper.
- In a small mixing bowl whisk together the oat flour, almond flour, sweet rice flour, tapioca flour, baking soda, salt, and cinnamon (if using).1/4 cup gluten free oat flour, 3 tablespoons blanched almond flour, 3 tablespoons sweet white rice flour, 2 tablespoons tapioca flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/4 teaspoon ground cinnamon
- In a medium mixing bowl, add the butter, brown sugar, and granulated sugar. Using a hand held mixer on medium-high speed, mix the butter and sugar until fluffy and creamy. Tip – see Notes for using a stand mixer.2 tablespoons unsalted butter, room temperature, 3 tablespoons light brown sugar, 2 tablespoons organic cane sugar
- Add the egg yolk and vanilla extract. Continue to mix on medium-high speed until the mixture is pale, light, and fluffy – about 3 to 5 minutes.1 large egg yolk, 1 teaspoon vanilla extract
- 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.1/4 cup chocolate chips
- Use a cookie scoop (I prefer a #40 medium scoop) 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. The cookie dough 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 11 to 12 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!
RECIPE NOTES
- Serving Size – I have only tested this as a small batch recipe. If you double it, let me know how they turn out!
- Mixing the Dough – 3-quart mixing bowl are available for tilt-head stand mixers and work with the standard attachments.
- Sugar – I prefer cane sugar because it is not as processed and has a rich flavor. However, regular granulated white sugar will work.
- Chilling the Dough – This is necessary to let the dough hydrate, the flavors develop, and so 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.
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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