These Mini Chocolate Chip Cookies Cookies are soft, chewy, loaded with mini chips and so addicting! They're bite size and made in under 45 minutes! Perfect for parties, little goody bags or a quick dessert! Best yet, they're gluten free, nut free, eggless and easily vegan!
These Mini Chocolate Chip Cookies might just be my new favorite cookie! So soft and they stay delicious for days! They're so easy to make; they only require 15 min of chill time and 6.5 minutes of baking time! If you're looking for a recipe that requires zero mixer...check out my Quick Chocolate Chip Cookies!
If you’re looking for more chocolate chip cookie recipes, try Small Batch Chocolate Chip Cookies, Eggless Chocolate Chip Cookies, my Microwave Chocolate Chip Cookie and my Dark Chocolate Chip Cookies.
Reasons to Love These Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- They're Mini! These cookies are so little! You won't be able to stop popping them in your mouth like my Heart Shaped Chocolate Chip Cookies! If you love mini but want double chocolate, check out my Mini Chocolate Cookies!
- Soft & Gooey Inside- The cookies are chewy and oozing with chocolate inside like my No Butter Chocolate Chip Cookies!
- Mini Chocolate Chips- They are loaded and topped with mini chocolate chips like in my Chocolate Chip Mug Cake!
Ingredient Notes
- Gluten Free Flour- IIf you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
- Butter/ Vegan Baking Stick- Only use room temperature. If you use melted, the cookies will spread too much while baking.
- Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together.
- Dark Brown Sugar- I use brown sugar instead of granulated for added moisture like in my Chocolate Blossom Cookies.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Mini Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips and use them all the time like in my Chocolate Chip Cupcakes!
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non dairy milk of choice.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
How to Make this recipe with All Purpose Flour
- Use ¾ cups plus 2 tablespoons of packed AP flour (126 grams plus 2 tablespoons)
- Use 1 tablespoon milk of choice
- You still need to chill the dough due to the lack of eggs.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Mini Chocolate Chip Cookies
Here are the step by step instructions to make these cookies!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, combine the gluten free flour, baking soda and salt. Whisk to combine.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Sugar
In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the room temperature butter or vegan baking stick and the dark brown sugar until soft and creamy. About 2 minutes.
Step 4: Add in the Other Wet Ingredients
Slowly beat in the cornstarch water, the milk and the vanilla until fully combined. It will appear chunky. That’s normal.
Step 5: Add in the Dry Ingredients
With the mixer on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine.
Step 6: Fold in the Chocolate Chips
Fold in ⅓ cup plus 1 tablespoon chocolate chips using a spatula.
Step 7: Chill the Dough and Preheat the Oven
Pop the entire bowl of dough in the freezer for 15 min.
While the dough is chilling, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 8: Scoop the Dough and Add Additional Chocolate Chips
For the cookies, use a teaspoon to scoop the dough, roll into tiny balls and place onto the parchment lined baking sheet. There should be 50 little dough balls.
Pour the additional 4 tablespoons of chocolate chips into a small plate. Press the top of the dough balls into the chocolate chips.
Step 9: Bake the Cookies
Make sure to space each dough ball 2 inches apart. I usually only bake 25 at a time. If you do that as well, pop the rest of the dough balls in the fridge.
Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 6.5- 7 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.
Expert Baking Tips
- Use Room Temperature Butter- Do NOT use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
- Chill the Dough- If you don’t freeze the dough for at least 15 minutes, the cookies will spread and be flat and thin.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Either use a spatula to push them back into a circle shape or use a large circle cookie cutter. If using a cookie cutter, place it over the cookies and rotate quickly in a circle.
- Let the Cookies Rest- When you take the cookies out of the oven and then reshape them, let them stay on the baking sheet for an additional 5 minutes. They will continue to cook during this time. When you first remove them from the oven the cookies may appear puffed up. They will flatten as they rest on the baking sheet.
Recipe FAQs
You can make the dough the night before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to chill again prior to baking.
Or you can wrap the dough in plastic and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.
Most gluten free baked goods are best made the same day, but these do stay soft a few days after.
If made ahead of time, I would make them no earlier than the night before.
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.
Check out my recipe for small batch chocolate chip cookies.
Once the cookies have cooled, store them in an airtight container at room temperature for up to 3 days.
If you want them warm and gooey, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Other Cookie Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Mini Chocolate Chip Cookies
Ingredients
- ¾ cups plus 2 tablespoons gluten free flour , packed (I use a 1:1 gf flour with xanthan gum)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter or vegan baking stick, room temperature
- ½ cup plus 2 tablespoons dark brown sugar , packed
- 1 heaping tablespoon cornstarch mixed with 1.5 tablespoons of water
- 2 tablespoons milk
- ½ teaspoon pure vanilla extract
- ⅓ cup plus 5 tablespoons mini chocolate chips (Keep 4 tablespoons separate)
Instructions
- In a medium bowl, combine the gluten free flour, baking soda and salt. Whisk to combine.
- In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment, or using a hand held mixer, cream the dark brown sugar and room temperature butter or vegan baking together until soft and creamy. About 2 minutes.
- Beat in the cornstarch water, the milk and the vanilla until fully combined. It will appear chunky. That’s normal.
- Beat in the gluten free flour mixture a third at a time until just combined. Use a spatula to scrape down the sides.
- Fold in ⅓ cup chips 1 tablespoon chocolate chips using a spatula.
- Pop the entire bowl of dough in the freezer for 15 min. While the dough is chilling, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- For the cookies, use a teaspoon to scoop the dough, roll into balls and place onto the parchment lined baking sheet. There should be 50 little dough balls.
- Pour the additional 4 tablespoons of chocolate chips onto a small plate.Press the top of the dough balls into the chocolate chips.
- Make sure to space each dough ball 2 inches apart. I usually only bake 25 at a time. If you do that as well, pop the rest of the dough balls in the fridge.
- Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 6.5 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.
- Immediately reshape the cookies into a circle with a spatula when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
- If you don't let them cool on the baking sheet, the cookies will break apart into a giant mess.
Norma
Hello, can I use Pat flour?
Lee
Hi Norma. I cannot use oat flour so sadly I cannot test this for you. You may need to use 1 1/3 cups of packed oat flour for every 1 cup of gf flour. Sorry I cannot be of more help!
Norma
Thank you so much for your reply.
John
These cookies are the best dessert snack!