Small Batch Gluten Free Chocolate Chip Cookies
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!
Servings: 6 Cookies
Calories: 184kcal
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!
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.
Nutrition
Calories: 184kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 147mg | Potassium: 58mg | Fiber: 1g | Sugar: 14g | Vitamin A: 158IU | Vitamin C: 0.003mg | Calcium: 27mg | Iron: 1mg