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    Home » Dessert

    Small Batch Chocolate Chip Cookies

    Published: Feb 18, 2022 · Modified: Nov 2, 2022 by Lee · This post may contain affiliate links · 39 Comments .

    Jump to Recipe Jump to Video

    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!

    Small Batch Chocolate Chip Cookies on a cooling rack.

    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!

    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.

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

    Ingredient Notes

    The ingredients for the cookies in separate containers with their text names over it.
    • 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 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. 
    • 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!

    Half eaten chocolate chip cookie with melted chocolate chips.

    How to Make Small Batch 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.

    Whisking 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.
    Cornstarch and water mixed.

    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.

    Beaten brown sugar and butter in a bowl.
    Step 3
    Brown sugar and butter.
    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

    Gently fold in ½ cup plus 2 tablespoons of chocolate chips using a spatula. 

    Mixing the dry ingredients with the creamed sugar.
    Step 5
    Adding the chocolate chips to the batter.
    Step 6
    Mixing the chocolate chips thoroughly.

    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 and line a baking sheet with parchment paper. 

    Step 8: Scoop the Dough and add Additional Chocolate Chips

    Take the dough out of the fridge and use an ice cream scoop to scoop the batter onto a clean plate. There should be 6 scoops. It will be quite sticky.

    Pour the additional 2 tablespoons of chocolate chips onto another small plate. Press the top of each cookie into the chocolate chips.

    Step 9: Bake the Cookies

    Place the cookies on the baking sheet about 4 inches apart.

    Bake the cookies in the center rack of the oven at 350 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. If you don't do this, the cookies will break apart into a giant mess.

    Looking down at Small Batch Chocolate Chip Cookies.

    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.

    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, 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. They have added moisture.

    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 smaller?


    Yes! Use a small cookie scoop or roll the dough into 1 inch balls.

    Bake at the same temperature for 11-13 minutes. Reshape as needed. Should make 12 cookies.

    How do I store these small batch chocolate chip cookies?


    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.

    A plate of delicious cookies with chocolate chips.

    Other Cookie Recipes You'll Love

    • S'mores Cookies
    • Double Chocolate Brownie Bites
    • Brookie Cookies
    • Mini Chocolate Chip 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

    Small Batch Chocolate Chip Cookies on a cooling rack.

    Small Batch Chocolate Chip Cookies

    Author: Lee
    These Small Batch Chocolate Chip Cookies are eggless chocolate chip cookies that are also gluten free, nut free and easily vegan! They're loaded with chocolate chips and soft and gooey inside!
    5 from 21 votes
    Print Recipe Pin Recipe
    Prep Time 18 mins
    Cook Time 13 mins
    Cooling Time 5 mins
    Total Time 36 mins
    Course Dessert
    Cuisine American
    Servings 6 large cookies or 12 small cookies
    Calories 245 kcal

    Ingredients
     
     

    • ¾ cup plus 2 tablespoons gluten free flour
    • 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
    • ½ cup plus 4 tablespoons chocolate chips (keep 2 tablespoons separate)

    Instructions
     

    • In a large bowl, whisk together the gluten free flour, the baking soda and the kosher salt. Set aside.
    • 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, beat the room temperature butter or vegan baking stick and the dark brown sugar until soft and creamy. About 2 minutes.
    • With the mixer on low speed, slowly beat in the cornstarch water, the milk and the vanilla 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 an ice cream scoop, scoop the dough out into 6 scoops.
    • Using the extra 2 tablespoons of chocolate chips, press some extra chocolate chips into the top of the dough balls. I usually press an extra 10-11 chips per cookie.
    • Make sure to space the cookies at least 3 inches apart on the baking sheet.
    • Bake the cookies in the middle rack for 13-15 minutes until golden on the bottoms. You can check carefully with a cookie spatula.
    • 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.

    Video

    Notes

    For smaller cookies: Use a small cookie scoop and bake at same temperature for 11-13 min. Make sure to keep dough in the fridge in-between baking the batches.
    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 2 days. Warm in microwave a few seconds before serving if you want them warm and gooey.
    Cookies will be soft and chewy in the middle with crip edges the first day. After being in an airtight container, the cookies will be soft throughout. 
    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

    Calories: 245kcalCarbohydrates: 37gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 24mgSodium: 200mgPotassium: 35mgFiber: 2gSugar: 24gVitamin A: 244IUCalcium: 34mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Steve

      February 21, 2022 at 4:18 pm

      5 stars
      Chocolate chip cookies are my favorite! These are easy to bake and taste great!

      Reply
      • Lee

        February 21, 2022 at 9:18 pm

        Thank you!

        Reply
      • Shawn mack

        September 24, 2022 at 10:32 pm

        Do you prefer a specific type of gluten flour? We used King Arthur, and recently started using another version of King Arthur gluten free flour but not sure what is the best one?

        Reply
        • Lee

          September 25, 2022 at 10:56 am

          Hi there! I sent you an email with some info!!

          Reply
      • Kellie

        October 18, 2022 at 11:31 am

        Can I make these with almond flour?

        Reply
        • Lee

          October 18, 2022 at 10:47 pm

          Hi Kellie! Sadly I cannot help much here because my son is allergic to nuts. But...almond flour has more fat due to it being a nut and therefore tends to add more moisture into baked goods. It can also make them more dense and greasy. King Arthur has a good article about baking with almond flour. Looks like they said: replace 1/4 of the flour (25 percent) with almond flour. For example, if a recipe calls for 1 cup of gf all purpose flour, use 3/4 cup of that flour and 1/4 cup almond flour. Hope this helps.
          https://www.kingarthurbaking.com/blog/2017/03/20/baking-with-almond-flour

          Reply
    2. Giana

      February 28, 2022 at 9:43 pm

      5 stars
      I love this recipe! A small batch was perfect to make for having my 2 friends over. You will love it, so delicious!

      Reply
      • Lee

        March 01, 2022 at 8:47 am

        Thanks so much!

        Reply
    3. Donna

      March 18, 2022 at 2:31 pm

      5 stars
      I may not be the best baker but this recipe was easy to follow and my family and I ate them all in one day. I didn’t have to worry about storing leftovers. Thanks Lee!

      Reply
      • Lee

        March 18, 2022 at 3:01 pm

        SO glad!!!

        Reply
        • Nancy

          May 06, 2022 at 5:51 pm

          5 stars
          These cookies are so easy to make and are amazingly delicious!

          Reply
          • Lee

            May 06, 2022 at 10:13 pm

            Thank you!

            Reply
      • Ryan

        July 08, 2022 at 1:57 pm

        Was this the nutrition facts for 6 large cookie (per cookie)

        Reply
        • Lee

          July 09, 2022 at 1:59 pm

          The nutrition facts are per cookie. The cookies are very large, we use an ice cream scoop to make them so they are 245 calories each. To make them less calories, use a small cookie scoop or roll the dough into 1 inch balls then bake. That should make 12 small cookies that are 122 calories each. Another way to lessen the calories is to use less chocolate chips. Each tablespoon of chocolate chips is about 70 calories, so eliminating some will truly help lessen the amount of calories per cookie. Hope this helps!

          Reply
    4. Gurleen

      May 05, 2022 at 9:33 pm

      5 stars
      Made these cookies and everyone in my family loved them! Was asked to make more the same day!! The bestest recipe for perfect cookies. I did use all purpose flour though. 🥰🥰🥰🥰😋😋😋

      Reply
      • Lee

        May 05, 2022 at 10:44 pm

        SO so glad!!!! Thanks so much!

        Reply
    5. Ginny

      May 06, 2022 at 2:52 pm

      5 stars
      These cookies are AMAZING! The texture is just how I like chocolate chip cookies- slightly crisp on the outside but still gooey on the inside- yum!

      Reply
      • Lee

        May 06, 2022 at 10:13 pm

        SO glad thanks!!!

        Reply
    6. Veronica Horigan

      May 07, 2022 at 11:36 am

      5 stars
      These cookies are absolutely delicious! I have a daughter with a peanut allergy and it is so wonderful to find recipes that are nut free and taste great! I will be making them again and again! Thank you Lee!

      Reply
      • Lee

        May 07, 2022 at 2:45 pm

        SO glad! Thanks so much!

        Reply
    7. Theresa

      May 13, 2022 at 10:54 am

      5 stars
      Perfect recipe for a couple. We both enjoy a sweet after dinner and these stay fresh for a few days for us. Also, Delicious of course.

      Reply
    8. Lee Anne

      May 21, 2022 at 5:26 pm

      5 stars
      These cookies are delicious and are a weekly baking staple in our house! My husband has had to go gluten-free recently due to the gluten causing swelling in his brain and brain fog so I had to find more economical solutions. Gluten-free premade products are so expensive and the taste isn't always the best for your money either. THESE are so good! Every time I give them to someone, they can't believe they are gluten-free. 🙂

      Reply
    9. Janet

      August 01, 2022 at 3:23 pm

      5 stars
      Super easy recipe to follow and tasted amazing! I baked them in an air fryer at 275 for 14 minutes and it came out perfectly. Made exactly 6 cookies too!

      Reply
      • Lee

        August 01, 2022 at 4:32 pm

        That's wonderful! Thank you!

        Reply
    10. Alicia

      August 21, 2022 at 11:08 pm

      5 stars
      I wanted some chocolate chip cookies, but I didn't want to babysit batch after batch of cookies, so this recipe was perfect! So yummy and so fast and easy!

      Reply
    11. Veronica

      August 25, 2022 at 8:50 am

      Hi Lee..want to ask..butter is 1/4 cup or 1/4cup plus 1/2stick?
      Tq

      Reply
      • Lee

        August 25, 2022 at 10:20 pm

        Sorry for the confusion! 1/4 cup of butter. 1/2 stick is the same thing as 1/4 cup...which is what I meant. Hope that helps!

        Reply
        • Veronica

          August 31, 2022 at 6:07 am

          Yup..baked it and it tastes so goodd..love it..😍

          Reply
          • Lee

            August 31, 2022 at 10:51 pm

            Thank you!

            Reply
    12. Jyoti

      September 13, 2022 at 2:13 am

      5 stars
      Loved these. I made it with normal all purpose flour, with all the other same ingredients, and loved it!

      Reply
      • Lee

        September 13, 2022 at 11:28 am

        Thanks so much!!! SO glad!

        Reply
    13. Gia

      September 17, 2022 at 11:51 pm

      Are there any substitutes for the cornstarch?

      Reply
      • Lee

        September 20, 2022 at 10:04 am

        Yes...you can use arrowroot. Or you can try 2 tablespoons of water mixed with 2 teaspoons of baking powder and 1 teaspoon of vegetable oil. Mix that all together and use that instead of the cornstarch water. Hope this helps!

        Reply
    14. Jayden Rossman

      October 29, 2022 at 10:38 pm

      5 stars
      THESE ARE AMAZING!!!!!! I cannot believe no eggs were used in this or cane sugar and they are still DELICIOUS! My husband and I couldn’t stay out of the dough and now can’t stop eating the cookies!! Highly recommend this recipe. You would never know these are gluten free either. WIN! Best recipe I’ve found so far!

      Reply
      • Lee

        November 01, 2022 at 1:01 pm

        Thank you so much!!!!

        Reply
    15. Christina

      November 02, 2022 at 4:23 pm

      5 stars
      Love love love these cookies! Super easy dough to put together and they are delicious!

      Reply
      • Lee

        November 03, 2022 at 9:55 am

        Thank you!!!!!

        Reply
    16. Giselle

      January 07, 2023 at 7:51 am

      5 stars
      Love it! Been baking this almost every other weekend for my boys.

      Reply
      • Lee

        January 07, 2023 at 10:57 am

        So thrilled they love them! Thank you so much!

        Reply

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    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).

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