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, and just like the originals, the cookies have chewy centers with perfectly crisp edges.
Prep Time10 minutesmins
Cook Time12 minutesmins
Chill1 hourhr
Total Time1 hourhr22 minutesmins
Course: Dessert
Cuisine: American
Keyword: Chocolate Chip Cookies, Easy, Gluten Free, Small Batch
In a small mixing bowl whisk together the oat flour, almond flour, sweet rice flour, tapioca flour, baking soda, salt, and cinnamon (if using).
In a medium mixing bowl, add the butter, brown sugar, and cane/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.
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.
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 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!
Notes
Mixing the Dough - 3-quart mixing bowls 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.