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.
Gluten Free Chocolate Chip Cookies - Small Batch
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.
key features of these gluten free chocolate chip cookies:
- Chewy Centers
- Crispy Edges
- Perfectly Sweet
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.
tips for making gluten free chocolate chip cookies
- 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.
- 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.
- 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.
Gluten Free Chocolate Chip Cookies - Small Batch
- 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.
- 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.
- 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 – 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 – 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!
- 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.