There’s something undeniably comforting about the aroma of freshly baked chocolate chip cookies wafting through the kitchen. For those who follow a gluten-free diet, finding the perfect cookie recipe can be a challenge. Enter small batch gluten-free chocolate chip cookies—a delightful treat that’s easy to make, perfectly portioned, and absolutely delicious. Whether you’re baking for yourself or sharing with a small group, this recipe is a game-changer for gluten-free cookie lovers.
Small batch baking is ideal for those who want to enjoy freshly baked goods without the temptation of having too many leftovers. It’s also perfect for experimenting with new recipes, as it requires fewer ingredients and less time. For gluten-free baking, small batches are particularly beneficial because they allow you to test and tweak recipes without wasting resources. Plus, small batch cookies are perfect for portion control, ensuring you can indulge without overdoing it.
To make these small batch gluten-free chocolate chip cookies, you’ll need the following ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Gluten-free flour blend | 1 cup | Ensure it contains xanthan gum or add 1/4 tsp separately. |
| Unsalted butter | 1/4 cup (softened) | Can substitute with coconut oil for a dairy-free option. |
| Granulated sugar | 1/4 cup | Adjust to taste if you prefer less sweetness. |
| Brown sugar | 1/4 cup | Adds moisture and a rich flavor. |
| Egg | 1 large | Acts as a binding agent. |
| Vanilla extract | 1 tsp | Enhances the overall flavor. |
| Baking soda | 1/4 tsp | Helps the cookies rise. |
| Salt | 1/4 tsp | Balances the sweetness. |
| Chocolate chips | 1/2 cup | Use gluten-free chocolate chips. |
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
In a medium-sized bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the gluten-free flour blend, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Fold in the chocolate chips.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but they’ll firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm with a glass of milk or store in an airtight container for up to 3 days.
Yes! Simply substitute the butter with coconut oil or a dairy-free butter alternative. Ensure your chocolate chips are also dairy-free.
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the baked cookies for up to 2 months.
Absolutely! If you need more cookies, simply double the ingredients. Just be sure to bake in batches to avoid overcrowding the baking sheet.
If your cookies spread too much, it could be due to the butter being too soft or the dough not being chilled. Try chilling the dough before baking to help the cookies hold their shape.
Small batch gluten-free chocolate chip cookies are a delightful treat that proves gluten-free baking doesn’t have to be complicated or time-consuming. With just a handful of ingredients and a little bit of love, you can create cookies that are soft, chewy, and packed with chocolatey goodness. Whether you’re new to gluten-free baking or a seasoned pro, this recipe is sure to become a favorite in your kitchen. So, preheat that oven, grab your mixing bowl, and get ready to enjoy the best gluten-free cookies you’ve ever tasted!
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