Gluten Free Chocolate Chip Cookies

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This easy small batch recipe for Gluten Free Chocolate Chip Cookies makes 6 bakery-style cookies.  The cookies are made with an almond flour blend and have chewy centers, with perfectly crisp edges.  

Fresh baked gluten free cookies

Easy Gluten Free Chocolate Chip Cookies

I figure every gluten free recipe box should include a chocolate chip cookie.  And after quite a few test batches, I think I’ve come up with a delicious chocolate chip cookie that can go up against any gluten cookie.  

Do gluten free chocolate chip cookies taste like regular chocolate chip cookies?

I say yes, but I suppose it depends on who you ask.  These Gluten Free Chocolate Chip Cookies are made with a Paleo flour blend (detail on that below).  With this flour blend, I am hard pressed to taste a difference between these cookies and a cookie made with all-purpose flour.  That said, if you are a chocolate chip cookie connoisseur, you may be able to pick up that they are gluten free.  

Key features of these gluten free chocolate chip cookies:

  • Chewy Centers
  • Crispy Edges
  • Perfectly Sweet
  • Buttery
Stack of gluten free chocolate chip cookies

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.
Chocolate chip cookies on a table with napkin

Small Batch Gluten Free Cookies

Testing gluten free baked goods is tricky.  Testing gluten free and small batch is even trickier.  But, just because we are making gluten free cookies, I don’t want 2 dozen of them sitting around.  That’s not to say that I haven’t eaten the whole small batch in one evening …

I’m sure you heard baking is a science, and that couldn’t be more true for gluten free + small batch baking.  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.

This small batch of cookies yields 6 nice sized cookies.  Of course, the number of cookies you yield from your batch will depend on how big you scoop the cookies.  And speaking of scoop, I highly recommend using a cookie scoop to make your cookies.  This ensures evenly portioned, and pre-shaped cookies.  I use a #40 cookie scoop.

Close up of a pile of cookies

What You Need To Make Gluten Free Chocolate Chip Cookies


  • Blanched Almond Flour
  • Arrowroot Starch/Flour 
  • Coconut Flour
  • Tapioca Starch/Flour
  • Baking Soda
  • Salt
  • Ground Cinnamon – Optional
  • Light Brown Sugar
  • Granulated Sugar – I use Organic Cane Sugar
  • Unsalted Butter
  • Egg Yolk
  • Vanilla Extract

Baking Equipment

  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop
Chocolate chip cookie on a plate with a bite

Tips For Making The Cookies

Making the Dough Tips

  • Stand Mixer – There are Notes about using a stand mixer in the recipe.  3-quart mixing bowls are available for Kitchen Aid tilt-head stand mixers.  Typically with small batch recipes, I haven’t used a stand mixer because there isn’t enough ingredient volume to work properly in a standard size bowl.  Now that I have a smaller bowl, I find it works great!  And the standard size attachments still work.
  • Light brown sugar – Light brown sugar will not impart too much molasses flavor, like a dark brown sugar would.
  • Granulated sugar – I use Organic Cane Sugar, however regular granulated white sugar works.
  • Creaming the butter and sugar – I’m learning to appreciate a long ‘cream’ time for the butter and sugar.  The color should be pale, and the mix light and fluffy.  Creaming for a longer time (5 minutes) adds volume, texture and even distribution of butter/sugar flavor.
  • 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 my cookies.
  • Chill the dough – I find gluten free cookie dough needs time to chill.  It can even chill overnight.  Otherwise, the cookies may spread into a puddle when baked.

Baking the Cookies

  • Bake time – It may seem like a long time to bake cookies.  However, gluten free baked goods need a couple extra minutes in the oven.
  • High altitude – Even though we are baking longer, the cookies may not take the full time at high altitude.
  • Cookie ‘doneness’ – If you prefer a chewier cookie, take the cookies out earlier.  For a crispy cookie, keep the cookies in for the full time – or longer – depending on your level of crispy.  Just watch them so they don’t burn.
  • Achieving the perfectly round cookie – A tip for getting a round cookie – when the cookies come out of the oven, and still warm:
    • Use the back of two spoons to shape the cookies
    • Or, my favorite – Use a biscuit cutter, large enough to get around the cookie completely, and swirl the biscuit cutter around the cookie.  
Chocolate chip cookies spread on a table

FAQ’s To Make Gluten Free Chocolate Chip Cookies

Can this small batch cookie recipe be doubled?

I can’t say for certain how simply doubling the recipe will work. I have only tested the cookies as a small batch. There is science involved in baking and the ratios of wet and dry ingredients require some finesse to achieve the desired result. That said, I would recommend just making two batches.

Will a 1:1 gluten free flour work instead of the almond flour blend

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.

Do I really have to chill the gluten free cookie dough

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.

I only have dark brown sugar to make the cookies. Will that work instead of light brown sugar?

You can try dark brown sugar. Keep in mind, dark brown sugar has more moisture in it, so it would be important to chill the dough for the recommended time. The cookie result will likely be a chewier cookie.

How do you get perfectly round cookies?

My method for getting round cookies is a biscuit cutter. 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.

Are gluten free cookies good when they are warm out of the oven?

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.

Do gluten free cookies need to be stored differently?

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.

More Small Batch Gluten Free Cookie Recipes

Gluten free chocolate chip cookies on a wire rack
Close up of a pile of chocolate chip cookies
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5 from 1 review

Chocolate Chip Cookies – Gluten Free Small Batch

Yield: 6 Cookies
This easy small batch recipe for Gluten Free Chocolate Chip Cookies makes 6 bakery-style cookies.  The cookies are made with an almond flour blend and have chewy centers with perfectly crisp edges.  
Prep10 mins
Cook15 mins
Chill1 hr
Total1 hr 25 mins


  • 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


  • 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!


  • Mixing the Dough3-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.
  • High Altitude – The cookies may not take as long to bake.  Start checking the cookies at 15 minutes.
  • Perfectly Round Cookie – A tip for getting a round cookie – when the cookies come out of the oven, and still warm:
    • Use the back of two spoons to shape the cookies
    • Or, my favorite – Use a biscuit cutter, large enough to get around the cookie completely, and swirl the biscuit cutter around the cookie.  
  • Cool Completely – I find gluten free cookies taste better when completely cool.
Course: Dessert
Cuisine: American
Author: Erin Cernich
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