These Small Batch Chocolate Chip Cookies are eggless chocolate chip cookies that are also gluten free, nut free and easily vegan! They’re loaded and topped with chocolate chips with a crunchy exterior while being soft and gooey inside. They take less than an hour from start to finish and are perfect for when you only need a few delicious treats!
A small batch of chocolate chip cookies is sometimes exactly what you need! This eggless chocolate chip cookie recipe makes 6 large or 12 small cookies and only requires 15 minutes of chill time, just like my Eggless Chocolate Cookies and my Mini Chocolate Chip Cookies! For a chocolate chip cookie recipe with zero mixer, check out my Quick Chocolate Chip Cookies!
If you’re looking for more eggless chocolate chip cookie recipes, try Eggless Chocolate Chip Cookies, Dark Chocolate Chip Cookies and Red Velvet Chocolate Chip Cookies.
Reasons To Love These Small Batch Chocolate Chip Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Crip Outside- These cookies have a crispy exterior when right out of the oven.
- Soft & Gooey Inside- The cookies are chewy and oozing with chocolate inside!
- Chocolate Chips- They are loaded and topped with chocolate chips like my No Butter Chocolate Chip Cookies!
Ingredient Notes
- Gluten Free Flour- If 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 free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- 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 dairy-free milk of your choosing.
- 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 into Vegan Chocolate Chip Cookies
- 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.
Make this Recipe with All Purpose Flour
- Use ¾ cups plus 2 tablespoons of packed AP flour (147 grams total)
- Use 1 tablespoon milk of choice.
- You still need to chill the dough due to the lack of eggs.
For Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 11-13 minutes. Reshape as needed. Should make 12 cookies.
This recipe has not been tested with some of 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 Small Batch Chocolate Chip Cookies
Here are the step by step instructions to make this small batch chocolate chip cookies recipe!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, baking soda and salt. Set aside.
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 Butter and Sugar
Beat together the dark brown sugar and unsalted butter until soft and creamy. About 2 minutes.
Step 4: Add in the Other Wet Ingredients
Slowly beat in the cornstarch water, milk and the vanilla until fully combined. It will appear chunky; that’s normal.
Step 5: Add in the Dry Ingredients, Fold in the Chocolate Chips and Chill
Beat in the gluten free flour mixture a third at a time until just combined.
Using a spatula, fold in the chocolate chips.
Freeze for 15 minutes.
Step 6: Scoop the Dough and Add Additional Chocolate Chips
After 15 minutes, using a large cookie scoop, make 6 scoops with the dough.
Pour the additional chocolate chips into a small bowl or plate. Press the tops of the dough balls into the chocolate chips.
Gently press down on the chips so they stick to the dough, but keep the ball shape.
Step 7: Bake and Cool
Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 13-15 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.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups (147 grams).
- 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. Use a spatula to push them back into a circle shape.
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, and these are no exception.
I recommend making them the same day.
If you want to make cookies ahead of time, I would use the recipe for my Eggless Chocolate Chip Cookies or my Quick Chocolate Chip Cookies.
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.
Storing: Once the cookies have cooled, store them in an airtight container at room temperature for up to 2 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.
Freezing Baked Cookies: To freeze already baked cookies, place them (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. About 1-2 hours.
Freezing Raw Cookie Dough: Form the dough into balls. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the dough balls are completely frozen. Once frozen, store in a zip top bag for 1 month. When ready to use, bake at the same temperature for 17 minutes instead of 15.
More Chocolate Chip Cookie Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Small Batch Chocolate Chip Cookies
Ingredients
- ¾ cup plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 rounded tablespoon cornstarch mixed with 1.5 tablespoons of water
- ¼ cup unsalted butter or vegan baking stick, room temperature
- ½ cup plus 2 tablespoons dark brown sugar , packed
- 2 tablespoons milk
- ½ teaspoon pure vanilla extract
- ½ cup plus 4 tablespoons chocolate chips (keep 2 tablespoons separate)
Instructions
- In a large bowl, whisk together the ¾ cup plus 2 tablespoons gluten free flour, ½ teaspoon baking soda and ¼ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 1 rounded tablespoon cornstarch and 1.5 tablespoons 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, beat the ¼ cup room temperature butter or vegan baking stick and the ½ cup plus 2 tablespoons dark brown sugar until soft and creamy. About 2 minutes.
- With the mixer on low speed, slowly beat in the cornstarch water, the 2 tablespoons milk and the ½ teaspoon pure vanilla extract until fully combined. It will appear chunky. That’s normal.
- Still 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.
- Once combined, gently fold in ½ cup plus 2 tablespoons of the chocolate chips.
- Pop the bowl of dough in the freezer for 15 minutes.
- In the meantime, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- Take the bowl of dough out of the freezer. Using a large cookie scoop, scoop the dough out into 6 scoops. (I use a 2 ounce cookie scoop).If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
- Pour the additional 2 tablespoons chocolate chips onto a small plate or bowl. Press the tops of the dough balls into the chocolate chips.With your hand, gently press down on the chips so they stick to the dough, but keep the ball shape.
- Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 350 degrees Fahrenheit for 13-15 minutes.
- 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.
Regina says
Hi I’m curious if there is a sub for cornstarch? Maybe tapioca flour or tartar? I can’t wait to make these!
Lee says
Hi there! I haven't tested it but many people say they use equal amounts of arrowroot starch and say it works well. Hope this helps!
Valerie says
These are my favorite chocolate chip cookies to make, and the recipe results in the perfect amount for my household! I use Trader Joe’s vegan butter and Oatly full fat oat milk, and they turn out great every time. I also use Trader Joe’s chocolate chips to avoid soy lecithin and dairy.
Sarah says
I have used this amazing recipe several times now, always with great results! I use a homemade gluten flour blend, coconut oil or palm shortening, and coconut or oat milk. I made a double batch yesterday to send in with my son (who has numerous food allergies) to a high school class party. Those teenagers devoured every cookie! It is such a huge win for a kid who has always had “different” food to see all his peers enjoying one of his favorites! Thank you!
Lee says
Thank you so much and thanks for sharing what you use!
Meghan says
This was super yummy and easy to make! Will definitely be using this recipe again!
Lee says
Thank you!
Kanyon says
Tried these out today for my son who has allergies and they were perfect! So delish, easy to do and the perfect cookies to have on hand for him when he wants a treat!
Lee says
SO glad thank you!!!!
Cara says
Absolutely love this recipe. Quick, easy & the cookies taste phenomenal! Tysm.
Lee says
Thank you!!!!
Cindy says
I gotta tell you that these cookies are some of the best, gf or not! my friends all went crazy for them. You can't tell they are gluten free! soooooo delicious!
Lee says
Oh gosh thank you so so much! SO glad!!!