There aren't enough adjectives to describe how delicious these gluten free chocolate chip cookies are. If you like gluten-free cookies with chewy edges, soft centers and loads of melted chocolate, this is the recipe for you.
This gluten free and dairy free small batch chocolate chip cookie recipe makes 5 bakery sized cookies (or 10 smaller cookies). Perfect for when you just want a little something sweet without the temptation of dozens of cookies in the house.
This recipe was revised April 2026. Here's a link to print the original recipe if you prefer it: https://wellfedbaker.com/wprm_print/8307/wfb-print
Developing the Perfect Chocolate Chip Cookie
Recently I was craving something sweet, but wanted a quick and easy recipe, so I decided to make a batch of these cookies (well, the previously posted recipe). They were good, but honestly I thought I can make these even better!
I ended up testing the recipe four additional times with small changes until I landed on my new favorite version. This new and improved recipe has chewy edges, soft centers and plenty of chocolate. I consider these qualities of the best gluten-free chocolate chip cookies. If you like your cookies crispier or softer, you can use my notes below to alter the recipe to your taste.
Recipe Testing Notes:
- Original Version - the original version was good but a little flour heavy, which made it bland in flavor. It was a little bit of a cake-y cookie, with a very light color once baked, not golden brown.
- Version 2 - I reduced the flour to only ⅔ cup, decreased the baking powder and added ¼ teaspoon of baking soda, increased both the salt and vanilla extract for more flavor. The color of these cookies was slightly improved, but the cookies came out quite crisp (almost like Chips Ahoy).
- Version 3 - I increased the butter to ⅓ Cup and increased the brown sugar to ⅓ Cup while decreasing the white sugar to 2 tablespoons. I also decided to use melted butter. These cookies spread way too much and ran together on the baking sheet. They were thinner cookies with crisp edges and a nice chewy texture.
- Version 4 - I went back to ¼ cup of butter, but used melted butter. These cookies came out thick and very soft. The flavor was nice but I missed the chewiness.
- Version 5 (Final Version) - I went back to ⅓ Cup of butter, but used room temperature butter instead of melted. This was the winning recipe! It is thick with soft centers and nice chewy edges.
Ingredient Notes
These delicious cookies are made with simple ingredients that can be found in any grocery store. It is both gluten free & dairy free as written.
- Gluten-Free Flour Blend - I use Bob's Red Mill gluten free 1-to-1 flour for most of my cookie recipes. You can use another brand if you prefer, but I cannot guarantee the results will be the same. If you do swap gluten-free flour blends, I recommend weighing your ingredients for the best results. Ensure you use a flour blend that contains xanthan gum or a similar binder to avoid crumbly cookies.
- Vegan Butter - I used Country Crock plant butter in this recipe, but any vegan stick type butter will work fine. If you're not dairy free, use regular unsalted butter in the same measure.
- Allergen Free Chocolate Chips - I like Nestle Allergen Free Semi-Sweet Chocolate chips for a standard chocolate chip cookie. Enjoy Life brand also makes a delicious dark chocolate chip if you prefer that. If you're not dairy free, feel free to use your favorite brand of chocolate chips. I've also tried these cookies with chocolate chunks, milk chocolate chips and even chopped chocolate and they all turned out great!
Full ingredient list with measurements can be found in the recipe card at the bottom of the post.
How to Make a Small Batch of Chocolate Chip Cookies
This cookie recipe is so easy to make. It really does only take about 10 minutes of time, including all of the measuring and mixing. I don't bother with the stand mixer here, since it's such a small amount of cookie dough. But using a handheld electric mixer will make things a little easier.
STEP 1: Combine room temperature butter, brown sugar, and granulated sugar in a mixing bowl. Beat on medium speed with a handheld mixer until smooth and creamy. It will take about 3 minutes.
STEP 2: Add the egg yolk and vanilla extract and beat again for about 60 seconds until well combined.
STEP 3: Add the gluten free flour, baking powder, baking soda, and salt to the bowl with the wet ingredients. Mix together on slow speed until the dry ingredients are just incorporated.
STEP 4: Add the chocolate chips to the cookie dough and fold it together a few times with a rubber spatula.
STEP 5: Scoop the cookie dough into ¼ cupfuls (I like to use an ice cream scoop). Place the cookie dough balls on a baking sheet lined with parchment paper, leaving a few inches between the cookies. Flatten the dough balls slightly so they resemble hockey pucks.
Allow the cookie dough to rest for about 10 minutes, then bake!
Expert Tip
Letting your cookie dough rest for a few minutes before baking allows time for the flour to absorb some of the liquid, which reduces the gritty texture that can be found with rice flour blends.
Storage
This recipe only makes 5 cookies, but they are large. If you have some leftover, simple store in an airtight container at room temperature. They will stay good for about 3-4 days. You can always refresh them by microwaving for about 10 seconds prior to serving.
More small batch recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
(Small Batch) Gluten Free Chocolate Chip Cookies
Equipment
- Baking Sheet
Ingredients
- ⅓ Cup Vegan Butter room temperature
- ⅓ Cup Light Brown Sugar
- 2 Tablespoons Sugar
- 1 large Egg Yolk
- 1 teaspoon Vanilla
- ⅔ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ½ teaspoon Kosher Salt
- ¼ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ Cup Allergen Free Semi-Sweet Chocolate Chips
Instructions
- Preheat the oven to 350 °F (177 °C). Line a baking sheet with parchment paper and set aside.
- Combine the butter, brown sugar and white sugar in a mixing bowl. Beat with an electric mixer on medium speed until light and creamy. It will take about 3 minutes.⅓ Cup Vegan Butter, ⅓ Cup Light Brown Sugar, 2 Tablespoons Sugar
- Add the egg yolk and vanilla extract and beat again for about 60 seconds.1 large Egg Yolk, 1 teaspoon Vanilla
- Add in the gluten free flour, baking powder, baking soda, and salt. Mix on low speed until the dry ingredients are just incorporated.⅔ Cup Gluten Free 1-to-1 Flour Blend, ½ teaspoon Kosher Salt, ¼ teaspoon Baking Powder, ¼ teaspoon Baking Soda
- Add the chocolate chips and fold together with a rubber spatula.½ Cup Allergen Free Semi-Sweet Chocolate Chips
- Scoop the dough into ¼ cupfuls using an ice cream scoop. Place them on the prepared baking sheet spaced a couple of inches apart. Flatten the cookie dough balls slightly to resemble hockey pucks. You can add a few extra chocolate chips on top if you want.
- Let the cookie dough rest for 10 minutes at room temperature.
- Bake in the preheated oven for 12 minutes or until the edges are just barely set when gently poked. Remove from the oven and cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Anna from San diego says
I was shocked these were really good and I'm trying to stay away from wheat and milk products so I had to use the gluten-free Bisquick mix which actually I had to use the whole egg to make the mixture stick better but they still came out looking like your cookies and tasting like regular cookies it's always very happily surprised this will be my go-to recipe. Next time I'll try to have the Bob's Red Mill flour and see how that turns out
Wow, I've never tried them with Bisquick but it's good to know that works in a pinch. Glad you liked the recipe!
Nancy says
These were so damn good. I added some flaky sea salt before baking and holy cow… my daughter has recently been eating gf and she said these were good enough to be in a bakery. You cannot even tell that they are gf.
Sea salt is always a great idea!
Kathy Marshall says
These are amazing! Just made them for the first time, and all the instructions were clear and helped me to achieve 5 beautiful, bakery style (large) cookies that had a bit of crisp around the edges, but were soft and chewy. My husband is a chocolate chip cookie fanatic, and recently some allergies have lead him to try gluten-free. He was very happy with this recipe! Me too 🙂
Thank you for the sweet comment, Kathy! I'm so glad you enjoyed the cookies 🙂
Susan says
Turned out great and just the right amount for two people!! 🙂 Thank you
Jenn says
I have made most of the small batch recipes-- they are all great! These chocolate chip cookies lived up to the description. It's so nice to have a delicious dessert that fits my dietary needs! And I usually have to fend off the family because they are so good. 🙂
I'm so glad you liked them! Nice comments make my day 🙂
Alene says
I love the small batch idea, but I can't eat any of the 1 to 1 gluten free flours because I can't eat rice at all. I will try this recipe with one of my rice free concoctions, add xanthan gum, and see what happens. Wish me luck! Lol!
Please come back and let me know how it turns out. I'm sure there are other readers in the same situation with rice flour. 🙂