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 1/2″) chewy chocolate-y cookies filled with delicious chocolate chips. They’re so good, you probably won’t even want to share. Five cookies can be a single serving, right? Asking for a friend.
What ingredients go into these double chocolate cookies?
Flour – 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.
Butter – You can use vegan butter, if you’re dairy free, or regular dairy butter. The quantity will be the same. I normally use either Miyoko’s Vegan Butter or Country Crock Plant Butter in my recipes.
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.
Eggs – 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 1/2 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.
How many cookies does this recipe make?
This recipe makes 5 bakery sized cookies – measuring about 3 1/2″ 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.
If you love small batch baking, check out these great recipes!
To pin this recipe for later, click the save button on any image in this post or the recipe card. Please tag me @wellfedbaker on Instagram if you make this recipe!
Small Batch Gluten Free Double Chocolate Chip Cookies
- ½ C Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 3 Tbsp Cocoa Powder
- ½ tsp Baking Powder
- ¼ tsp Salt
- ⅓ C Light Brown Sugar
- 3 Tbsp Sugar
- ¼ C Vegan Butter room temperature
- 1 Egg Yolk
- ½ tsp Vanilla
- ½ C Allergen Free Chocolate Chips plus an extra 2 Tbsp 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.
- In a large bowl, combine the butter, brown sugar and white sugar. Beat with a handheld mixer on medium speed for 2 minutes. Scrape down the bowl.
- Add the egg yolk and beat another 30 seconds. Add the vanilla. Scrape down the bowl.
- Turn your mixer to the lowest setting and slowly add the flour mixture to the wet ingredients. Mix until just combined.
- Pour in 1/2 C of the chocolate chips. Fold them into the dough with a spatula until they are evenly incorporated.
- Scoop the dough into 1/4 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.