Go Back
Several gluten free chocolate chip cookies sitting on a baking sheet.
No ratings yet

(Small Batch) Gluten Free Chocolate Chip Cookies

These delicious gluten free chocolate chip cookies are soft in the center with perfectly chewy edges and loaded with chocolate chips. It only takes minutes to make this small batch recipe!
Prep Time: 10 minutes
Cook Time: 12 minutes
Resting Time: 10 minutes
Total Time: 32 minutes
Servings: 5
Calories: 338 kcal

Ingredients

  • ⅓ Cup (75 g) Vegan Butter room temperature
  • ⅓ Cup (70 g) Light Brown Sugar
  • 2 Tablespoons (25 g) Sugar
  • 1 large Egg Yolk
  • 1 teaspoon Vanilla
  • ⅔ Cup (99 g) 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 (85 g) 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 (75 g) Vegan Butter, ⅓ Cup (70 g) Light Brown Sugar, 2 Tablespoons (25 g) 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 (99 g) 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 (85 g) 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

This recipe was revised in April 2026.  If you would prefer to print the original recipe, click here https://wellfedbaker.com/wprm_print/8307/wfb-print
STORAGE: Store leftover cookies in an airtight container at room temperature for 3-4 days.