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!
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!
- 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!
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.
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
Gently fold in ½ cup plus 2 tablespoons of 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 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.
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.
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. They have added moisture.
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.
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.
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.
Small Batch Chocolate Chip Cookies
- 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)
- 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.