Sometimes you just want a little something sweet. This small batch of gluten free double chocolate chip cookies will definitely hit the spot. This recipe makes only five bakery size (3 ½") chewy chocolate-y cookies filled with delicious chocolate chips. Bonus, no chilling time so you can be eating these treats in less than 30 minutes.
They're so good, you probably won't even want to share. Five cookies can be a single serving, right? Asking for a friend. 😉
Small batch recipes are just perfect for small families or singles who are gluten free. If you love this recipe, you will also like my small batch chocolate chip cookies or my small batch peanut butter cookies.
Why you'll love this recipe
- No chilling required.
- It takes less than 30 minutes to make.
- They are gluten free and dairy free. Plus they can easily be made vegan.
- They stay perfectly chewy and soft for days.
- Gluten Free Flour Blend - for almost all of my recipes, I use Bob's Red Mill 1:1 Gluten Free Flour Blend. You can use your own favorite flour blend but keep in mind this recipe was developed with BRM, so your final product may be slightly different.
- Cocoa Powder - For this recipe we want natural cocoa powder, not dutch processed. This is important because it will change the spread of the cookies. I used Hershey's brand cocoa powder, which is certified kosher and gluten free.
- Baking Powder - A little bit of baking powder helps the cookies to stay a little thicker.
- Salt - Salt is a crucial ingredient in baked goods as it enhances the sweet flavor. It will not make your cookies taste salty, to don't be tempted to skip it.
- Vegan Butter - I normally use either Miyoko's Vegan Butter or Country Crock Plant Butter in my recipes. If you're not dairy free, you can use regular butter in the same measure.
- Brown & White Sugar - The brown sugar in this recipe helps the cookies stay soft, while the white sugar gives them a little bit of chewiness.
- Egg - Because this is a small batch recipe, we only need one large egg yolk.
- Vanilla - Just a hint of vanilla to sweeten the flavor.
- Chocolate Chips - Use a good allergen free chocolate chip, like Enjoy Life brand or Nestle Allergen Free. This recipe would also be great with white chocolate chips or even peanut butter chips. Go crazy!
I tried a variation of this cookie with an addition of ½ teaspoon of espresso powder. It gave a slightly more intense chocolate/coffee flavor. If you're into that sort of thing, give it a try.
See recipe card for full list with quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter in the same measure.
- Make it Vegan / Egg Free - Replace the single egg yolk with 2 tablespoons of non-dairy milk.
- No Chocolate Chips - Replace the chocolate chips with white chocolate chips, peanut butter chips, or even chopped up candy (like Reese's peanut butter cups)
How to make gluten free double chocolate chip cookies
These cookies are very easy to make and can be mixed by hand or with a handheld mixer.
STEP 1: Combine the gluten free flour, cocoa powder, baking powder and salt in a small bowl. Whisk together until it's well mixed with no lumps.
STEP 2: Add the brown sugar, white sugar and vegan butter to a medium sized mixing bowl. Beat on medium speed with a handheld mixer for 3 minutes until smooth and lighter in color.
STEP 3: Add the egg yolk and vanilla to the creamed butter and sugar. Beat for another minute.
STEP 4: Add the dry ingredients to the mixing bowl. Mix on low speed or stir in by hand until just incorporated.
STEP 5: Add the chocolate chips to the cookie dough and stir together with a spatula.
STEP 6: Scoop ¼ cupfuls of the cookie dough and form it into balls. Top each ball with a few chocolate chips and then flatten it to the shape of a hockey puck. Then bake.
Pro Tip for Measuring Gluten Free Flour
Using a kitchen scale is the most accurate way to measure. If you don't have a scale, spoon your flour into the measuring cup and level off the top with the back of a knife. Do not scoop the cup into the flour or overfill the measuring cup.
How many cookies does this recipe make?
This recipe makes 5 bakery sized cookies - measuring about 3 ½" across. You could use a smaller scoop and get 10 small cookies. My favorite thing about this recipe is all the cookies fit on one baking sheet, so it's less time waiting by the oven.
How do you store leftover cookies?
What are leftover cookies??
Seriously, this is a small batch. But if you do have leftovers store them in an airtight container at room temperature. They will be good for about 3 days.
Gluten free flour blends usually contain an ingredient called xanthan gum or something similar, which acts as a replacement for gluten. It helps to make the dough a little stretchy. In addition to that, egg helps hold things together with it's moisture and protein.
You can, but it's not necessary. It's more important to measure the flour accurately. Using a scale is the best way to measure flour, but if you don't have a scale just make sure to spoon your flour into your measuring cup and level off the top to get the right amount.
Most likely you have used too much flour or have baked them too long. Make sure to measure the flour accurately.
Yes. If you want to make the dough ahead of time, you can cover it and store it in the refrigerator for up to 48 hours. If you need to store it longer, then you should place it in the freezer in an airtight container.
Yes. You can either freeze the cookie dough before baking or you can freeze the baked cookies. Store either in an airtight container for up to 3 months.
More small batch recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Gluten Free Double Chocolate Chip Cookies
- ½ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 3 Tablespoon Unsweetened Cocoa Powder
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- ⅓ Cup Light Brown Sugar
- 3 Tablespoon Sugar
- ¼ Cup Vegan Butter room temperature
- 1 Egg Yolk
- ½ teaspoon Vanilla
- ½ Cup Allergen Free Chocolate Chips plus an extra 2 tablespoon for sprinkling on top
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a small bowl, combine the flour, cocoa powder, baking powder and salt. Stir until well combined. Set aside.½ Cup Gluten Free 1-to-1 Flour Blend, 3 Tablespoon Unsweetened Cocoa Powder, ½ teaspoon Baking Powder, ¼ teaspoon Salt
- In a large bowl, combine the butter, brown sugar and white sugar. Beat with a handheld mixer on medium speed for 3 minutes. Scrape down the bowl.⅓ Cup Light Brown Sugar, 3 Tablespoon Sugar, ¼ Cup Vegan Butter
- Add the egg yolk and vanilla , then beat another 60 seconds. Scrape down the bowl.1 Egg Yolk, ½ teaspoon Vanilla
- Turn your mixer to the lowest setting and slowly add the flour mixture to the wet ingredients. Mix until just combined.
- Pour in ½ C of the chocolate chips. Fold them into the dough with a spatula until they are evenly incorporated.½ Cup Allergen Free Chocolate Chips
- Scoop the dough into ¼ cupfuls and place onto your baking sheet, leaving about 3 inches space in between. Sprinkle the tops of the dough balls with the remaining chocolate chips. Flatten the dough balls slightly, so they are like hockey pucks.
- Bake in preheated oven for 11-12 minutes. If you want soft centered cookies with chewy edges, remove from the oven when the edges are just starting to stiffen. Cool on the baking sheet for 3 minutes, then remove to a wire rack to cool.
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.