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!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 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.
Giselle says
Love it! Been baking this almost every other weekend for my boys.
Lee says
So thrilled they love them! Thank you so much!
Christina says
Love love love these cookies! Super easy dough to put together and they are delicious!
Lee says
Thank you!!!!!
Jayden Rossman says
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!
Lee says
Thank you so much!!!!
Gia says
Are there any substitutes for the cornstarch?
Lee says
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!
Prabh says
Hello lee..your cup measurement and tablespoon measurement is how much in grams?
Lee says
Hi there! If you click on the "metric" button in the recipe card, it will convert for you! Hope that helps!
Jyoti says
Loved these. I made it with normal all purpose flour, with all the other same ingredients, and loved it!
Lee says
Thanks so much!!! SO glad!
Veronica says
Hi Lee..want to ask..butter is 1/4 cup or 1/4cup plus 1/2stick?
Tq
Lee says
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!
Veronica says
Yup..baked it and it tastes so goodd..love it..😍
Lee says
Thank you!
Alicia says
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!
Janet says
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!
Lee says
That's wonderful! Thank you!
Lee Anne says
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. 🙂
Theresa says
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.
Veronica Horigan says
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!
Lee says
SO glad! Thanks so much!
Ginny says
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!
Lee says
SO glad thanks!!!
Gurleen says
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. 🥰🥰🥰🥰😋😋😋
Lee says
SO so glad!!!! Thanks so much!
Donna says
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!
Lee says
SO glad!!!
Nancy says
These cookies are so easy to make and are amazingly delicious!
Lee says
Thank you!
Ryan says
Was this the nutrition facts for 6 large cookie (per cookie)
Lee says
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!
Giana says
I love this recipe! A small batch was perfect to make for having my 2 friends over. You will love it, so delicious!
Lee says
Thanks so much!
Austin says
This is my go-to recipe for dairy, nut and egg free chocolate chip cookies! Our family can have all purpose flour, so I use the same amount of flour as listed, but only use 1 tbsp of soy milk. For the butter I use Country Crocks plant based butter. These cookies never disappoint. Thank you for the best recipes!!
Lee says
So so glad! Thank you so much and thank you for sharing what you did for the other readers!!!
Lauren Warling says
these were so amazing but i was just wondering is is 245 calories per batch or per cookie.
Steve says
Chocolate chip cookies are my favorite! These are easy to bake and taste great!
Lee says
Thank you!
Kaye says
Hi, just letting you know that these came out SO good!! Thanks a bunch for sharing this eggless cookie recipe. Lotsa love ❤❤
Beth says
Is there anything you can switch cornstarch with? There’s a firm allergy in the house.
Lee says
Can you do arrowroot starch? I have not tried it but many people use it instead of cornstarch in my recipes for those with corn allergies. Use equal amounts of arrowroot starch. Hope this helps!
Shawn mack says
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?
Lee says
Hi there! I sent you an email with some info!!
Kellie says
Can I make these with almond flour?
Lee says
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