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 recipe makes 6 large or 12 small and only requires 15 minutes of chill time!
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 one because it’s nut safe but it does contain dairy.
- Butter/ Vegan Baking Stick- Only use softened. If you use melted, the cookies will spread too much.
- Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together.
- Dark Brown Sugar- I use this instead of granulated for added moisture.
- Milk- Use any milk of your choosing for added moisture.
Step By Step Instructions With Pictures
Here are the steps 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
Add the dark brown sugar and softened butter or vegan baking stick into a medium bowl and use a hand held mixer to combine.
Step 4: Add in the other wet Ingredients
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
Beat in the gluten free flour mixture a third at a time until just combined. Use a spatula to scrape down the sides.
Step 6: Fold in the Chocolate Chips
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
For the cookies, use an ice cream scoop to scoop the dough onto the parchment lined baking sheet.
There should be 6 scoops.
Make sure to space each scoop 3-4 inches apart.
Step 9: Add additional chocolate chips
Pour the additional 2 tablespoons of chocolate chips into a small bowl.
Press about 10-11 chocolate chips into the tops of all the scoops of dough.
Step 10: Bake
Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.
Step 11: Cool
Let the cookies cool on the baking sheet for an additional 5 min after removing them from the oven.
If you try to take them off too soon, they will break apart.
After 5 minutes, transfer them to a cooling rack.
Expert Baking Tips
Use Softened Butter/ Vegan Baking Stick
Do not use melted butter.
Since these cookies have no eggs, if you use melted butter the cookies will spread into a giant mess while baking.
Chill the Dough
I know this seems like a step you could skip if you’re in a rush, but please don’t.
Cookies without eggs spread way more than cookies with eggs.
If you don’t pop the dough in the freezer for 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.
How to Make These Vegan
Follow these simple steps to make sure these cookies are vegan:
- Use a gluten free flour that’s free from dairy.
- Instead of butter, use a vegan baking stick.
- Only use a non dairy milk.
- Make sure the chocolate chips you use are gluten free/vegan. I love these.
Yes. If you don't freeze the dough for 15 minutes, the cookies will spread into a mess while baking.
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 freeze the dough for 15 minutes.
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.
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.
Storing and Freezing
I recommend eating all these small batch chocolate chip cookies the first day. Trust me...you won't have any issues with accomplishing this!
This recipe isn’t meant for the cookies to stay soft for a long period of time.
If you want soft cookies that can last a few days, please check out my Eggless Chocolate Chip Cookies.
Keep any extra small batch chocolate chips cookies in an airtight container at room temperature for two days.
If you want the chocolate gooey, heat the cookies in the microwave before consuming.
You can freeze the dough of these small batch chocolate chip cookies.
Simply wrap the dough in a disc in plastic wrap then pop it in a zip top bag and freeze.
You can keep the dough frozen for up to 30 days.
Thaw the dough in the fridge the night prior to using.
Other Cookie Recipes to Try
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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, softened
- ½ cup plus 2 tablespoons dark brown sugar
- 1 heaping tablespoon of cornstarch mixed with 1.5 tablespoons of water
- 2 tablespoons milk of choice
- 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.
- Using a hand held mixer, in a separate large bowl, beat the softened butter or vegan baking stick and the dark brown sugar until soft and creamy. About 2-3 minutes.
- 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.
- With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the milk and vanilla. The mixture will look chunky and that’s ok.
- Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
- Once combined, scrape down the sides of the bowl with a spatula and using the spatula, 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 minutes until golden on the bottoms. You can check carefully with a cookie spatula.
- Let the cookies cool on the baking sheet for 5 minutes before moving the cookies to a cooling rack. If you don't wait the 5 min, the cookies will break apart.