These Small Batch Chocolate Chip Cookies are gluten-free, nut-free, and easily vegan! They are loaded and topped with chocolate chips and are soft and gooey inside. They are super quick to put together and bake!
This Small Batch Chocolate Chip Cookies will make you 6 medium/large-sized cookies, which is just what we need sometimes. If you live alone or just with another person, a small batch of cookies is all you need at night!
If you’re looking for more gluten-free cookie recipes try Vegan Double Chocolate Chip Cookies, Almond Butter Blossom Cookies, and Paleo Chai Tea Latte Cookies!
Why I Love These Small Batch Chocolate Chip Cookies
- Soft and gooey inside: These cookies are so chewy on the inside ESPECIALLY right out of the oven
- Crisp outside: The outside of these cookies have a little bite that pair perfectly with the soft center
- Chocolate Chips: They have all of the chocolate chips you can ask for!
Ingredient Notes:
- Gluten-Free Flour: These cookies are made with gluten-free flour. If you have a nut allergy I love using this one, but it does contain dairy.
- Butter/ Vegan stick: Only use softened butter! Melted butter will result in a flatter cookie that spreads.
- Light Brown Sugar: This adds a bit of moisture and warm flavor
Baking Tips
Use softened butter
Do not use melted butter.
If you use melted butter the cookies will spread out and not hold a shape.
Reshape the Cookies
If you want your cookies to be nice and round, roll them into a ball and flatten them with your hands on the cookie tray. You can also use a large circle cookie cutter for when they come out of the oven. If using a cookie cutter, place it over the cookie and rotate quickly in a circular motion.
Chill the Dough
If these are vegan and egg-free, you may want to chill for 15 minutes to have a fluffier cookie.
How to Make these Vegan
- use vegan butter in place of regular butter
- make sure your gluten-free flour is dairy free
- make sure the chocolate chips you use are gf/vegan.
FAQ
Can I use a different type of sugar?
I would use either dark or light brown sugar for these cookies.
Do I have to chill the dough?
I am a bit too impatient for chilling the dough, but it does help these cookies stay a bit fluffier. If you are excluding the egg, you should freeze these for 15 minutes.
Can I make these ahead of time?
These Small Batch Chocolate Chip Cookies are best made the same day!
How do I store them?
These cookies are best eaten the same day. If you want to save them, put them in an air-tight container for up to 2 days. If you want the chocolate gooey you can heat them up in the microwave.
Other Cookie Recipes on the blog
If you make this Small Batch Chocolate Chip Cookie recipe, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest.
Small Batch Chocolate Chip Cookies
Ingredients
- 1/4 cup unsalted butter
- 1 egg yolk
- 1/4 cup light brown sugar
- 2 tbsp granulated sugar
- 1 tsp vanilla extraxct
- 1 tsp cornstarcch
- 3/4 cup gluten free flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2/3 cups chocolate chips
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a large bowl, beat the softened butter or vegan baking stick and the brown sugar until soft and creamy. About 2-3 minutes.
- Then add in your egg yolk and vanilla extract and beat on high speed for another minute until fluffy.
- Add the flour mixture, and use a rubber spatula to gently mix it together just until there are no remaining streaks of flour. Do not over-mix the dough after the flour is added.
- Add the chocolate and stir just until combined.
- Bake the cookies for 12 minutes, or until the outsides are golden brown and the insides still look a little gooey.
- The cookies are best within three hours of removing from the oven, but you can store them in an airtight container for up to a week.
