• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Lane & Grey Fare
  • Home
  • Recipes
  • Subscribe
  • Our Story
menu icon
go to homepage
  • Easter Recipes
  • Recipes
  • Our Story
  • Portfolio
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Easter Recipes
    • Recipes
    • Our Story
    • Portfolio
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Dessert

    Mini Chocolate Chip Cookies

    Published: Oct 14, 2022 by Lee · This post may contain affiliate links · 4 Comments .

    Jump to Recipe Jump to Video

    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!

    A closer look at the plate of cookies.

    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 more chocolate chip cookie recipes, try Small Batch Chocolate Chip Cookies, Eggless Chocolate Chip Cookies, and Double Chocolate Chip Cookies.

    Jump to:
    • Reasons to Love These Cookies
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Mini Chocolate Chip Cookies
    • Expert Baking Tips
    • Recipe FAQs
    • Other Cookie Recipes You'll Love
    • 📖 Recipe
    • Mini 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!
    • 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

    All the ingredients in separate bowls with their text names.
    • 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.

    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!

    A hand delicately picks a mini cookie from a plate.

    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.

    A whisk with the dry ingredients.

    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.

    Cornstarch and water in a bowl.
    Cornstarch water mixed in a bowl.

    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.

    Creamed brown sugar in a bowl.
    Step 3
    Adding the cornstarch water to the brown sugar mix.
    Step 4

    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. 

    Mixing the wet and dry ingredients with a spatula.
    Step 5
    A glass bowl with chocolate chip cookie dough batter.
    Step 6

    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. 

    Tiny balls of cookie dough on parchment paper.
    Adding extra chocolate chips to the dough balls.

    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.

    Parchment paper with mini chocolate chip cookies.
    Cookies on a cooling rack.

    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

    Can I make the dough ahead of time?


    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.

    Can I make these cookies ahead of time?


    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.

    Can I use another sugar instead of dark brown?


    I don’t recommend using a different sugar. 

    Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.

    Can I make these cookies bigger?


    Check out my recipe for small batch chocolate chip cookies.

    How do I store these mini 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.

    Melted chocolate chips on tiny cookies.

    Other Cookie Recipes You'll Love

    • Chocolate Chip Sugar Cookies
    • Cinnamon Chocolate Chip Cookies
    • S'mores Cookies
    • Cookies and Cream Cookies

    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

    A plate of gluten free mini chocolate chip cookies.

    Mini Chocolate Chip Cookies

    Author: Lee
    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!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 7 mins
    Chill Time 15 mins
    Total Time 42 mins
    Course Dessert
    Cuisine American
    Servings 25
    Calories 64 kcal

    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.

    Video

    Notes

    Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk and vegan chocolate chips. 
    All Purpose Flour: I cannot test this due to celiac disease, but use ¾ cup plus 2 tablespoons of packed regular flour (126 grams plus 2 tablespoons) and 1 tablespoon milk. Still chill the dough. 
    Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if you want them warm and gooey.
    Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. 
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

    Nutrition

    Serving: 2cookiesCalories: 64kcalCarbohydrates: 9gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 47mgPotassium: 26mgFiber: 1gSugar: 6gVitamin A: 60IUCalcium: 10mgIron: 0.4mg
    Tried this recipe?Let us know how it was!

    More Dessert

    • No Butter Chocolate Chip Cookies
    • Gluten Free Vanilla Cupcakes
    • Blueberry Cookies
    • Lemon Sugar Cookies

    Reader Interactions

    Comments

    1. John

      November 09, 2022 at 10:00 am

      5 stars
      These cookies are the best dessert snack!

      Reply
    2. Norma

      November 26, 2022 at 12:42 pm

      Hello, can I use Pat flour?

      Reply
      • Lee

        November 26, 2022 at 2:46 pm

        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!

        Reply
        • Norma

          November 26, 2022 at 3:19 pm

          Thank you so much for your reply.

          Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    LET'S CONNECT!

    • Instagram
    • Facebook
    • Pinterest
    • YouTube

    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

    Read More

    Easter

    • No Butter Chocolate Chip Cookies
    • Gluten Free Vanilla Cupcakes
    • Fruity Pebbles Treats
    • Strawberry Sugar Cookies
    • Fruity Pebbles Cookies
    • Cut Out Sugar Cookies

    Popular Recipes

    • Strawberry Sugar Cookies
    • Sprinkle Sugar Cookies
    • Chocolate Chip Sugar Cookies
    • Small Batch Chocolate Chip Cookies
    • Chocolate Lemon Cake
    • Cookies and Cream Cookies

    Footer

    ↑ back to top

    ABOUT
    ABOUT ME
    PRIVACY POLICY
    ACCESSIBILITY POLICY
    RESOURCES
    WORK WITH ME

    NEWSLETTER
    SIGN UP for emails and updates

    CONTACT
    CONTACT
    PORTFOLIO

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Lane & Grey Fare