A small-batch (more like tiny) recipe for Gluten Free Chocolate Chip Cookies that takes less than 30 minutes from start to finish? Yes, please. Made with brown butter, one egg yolk, and of course plenty of chocolate, this recipe comes together in no time. The gluten free cookie dough can be made in less than 10 minutes plus 10-13 minutes of baking. The extra minutes? We use those for the oven to preheat and wait for the baked cookies to cool down just enough so we can dig in.
This tiny batch of Gluten-Free Cookies is perfect for that late-night cookie craving. Or when you really just want a few fresh-baked gluten-free cookies. With crisp edges and soft, chewy centers those gluten-free brown butter chocolate chip cookies will definitely hit the spot. And did I mention no mixer is required?
Depending on how large you portion your cookies, this small-batch recipe makes 2-3 cookies. If you are looking for more than just a handful of cookies, make sure to check out my Ultimate Gluten-Free Chocolate Chip Cookies and my Gluten Free Walnut Chocolate Chip Cookies.
- Recipe Ingredient Notes
- How to make Brown Butter
- Steps for making Small Batch Chocolate Chip Cookies
- Note about Gluten Free Flour
- Gluten Free Chocolate Chip Cookies Add-in’s
- FAQ for Gluten Free Small Batch Chocolate Chip Cookies
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten-Free Flour: I have tested this recipe with my own multi-purpose gluten-free flour blend, Bob’s Red Mill 1-to-1 and Cup4Cup. While all 3 blends work fabulously in this recipe, the cookies made with Cup4Cup did spread a bit more than the ones made with the other blends. But nothing a quick cookie scoot can’t fix when they come from the oven. All blends used do contain xanthan gum. Tastewise the cookies made with Cup4Cup had the most tender crumb. This is because Cup4Cup is made with “lighter” flours which are being absorbed quicker by the browned butter.
Egg Yolk: I opted to use only one egg yolk in this recipe. This gives the cookies a rich taste and a beautiful golden color. Make sure to save the egg white to make my Meringue Cookies or Marshmallows.
Chocolate: I used a mix of chocolate chips, chunks, and a chopped-up milk chocolate bar in this small-batch chocolate chip cookie recipe. High-quality chocolate such as Valrhona (their feves or one of their chopped-up chocolate bars) creates those beautiful chocolate puddles we all love so much.
Butter: I have tested this recipe with unsalted, European Style Butter with butterfat of 82%. Depending on which brand of butter you use, it may or may not contain more water which will evaporate while browning. The recipe starts with 40 grams of butter straight from the fridge and after browning, you should have around 30-32 grams left. The browned butter gives the cookies a deeper, almost nutty flavor profile. Browning butter takes 2-3 minutes (if even) but needs to cool for 5 minutes before being used in this recipe. (If you don’t allow the butter to cool, your egg yolk most likely will cook before you even bake the cookies)
How to make Brown Butter
Brown butter (also known as beurre noisette) is just butter that’s been cooked past the melting point. The milk solids separate from the butterfat and sink to the bottom of the pan. It turns a brown color and takes on a deeper, nuttier flavor than regular melted butter. The caramelization of the milk solids gives brown butter a nutty, also caramel-like flavor.
If you have never made brown butter before, I recommend doing this at a very low temperature and don’t rush it. Make sure to use a heavy bottom saucepan (I recommend a light-colored non-stick pan) and a heat-proof spatula. Browned butter can be stored in your fridge for up to two weeks without any issues. It’s not only amazing in baked goods but also makes a fabulous “finishing butter” for roasted vegetables.
Step 1: Place your butter, straight from the fridge, in a heavy bottom saucepan. If you happen to have a pan or pot with white enamel, I recommend using that (makes it easier to see the milk solids caramelize)
Step 2: Let the butter melt and allow for it to simmer at medium temperature. Once the butter has melted, it will start to get thick and foamy and within seconds can witch to a rapid bubble. Make sure to stir it with a heat-proof spatula and get to the bottom of the pan.
Step 3: Continue cooking and stirring until the butter starts to smell nutty and turns a medium amber color. You will start seeing the brown specs on the bottom of the pan and will have a nutty aroma. Brown butter can burn very quickly at this point.
Step 4: Remove the browned butter from the heat and transfer it into the bowl of your stand mixer or a heat-proof bowl (make sure to get all the brown bits) of your stand mixer. Allow cooling for 5-10 minutes before proceeding with this small batch gluten-free chocolate chip cookie recipe.
Steps for making Small Batch Chocolate Chip Cookies
Making the dough for small batch gluten free chocolate chip cookies won’t require much time but a tiny bit of patience. Make sure to measure your ingredients correctly since just a few extra grams of flour or butter can throw off the entire recipe.
Step 1: Preheat your oven to 350F and line a baking sheet with parchment paper. Set aside.
Step 2: Place a whole egg (in its shell) in a small bowl with warm water and allow to sit while the butter browns, cools and you prepare the other ingredients. This will bring the egg to room temperature quickly.
Step 3: Brown the butter in a heavy-bottom saucepan until the butter starts to smell nutty and turns a medium amber color. Remove it from the stove and transfer it to a small, heat-proof mixing bowl. Make sure to get all the bits on the bottom of the pan. Allow the brown butter to cool for 5-10 minutes. (detailed instructions with photos on how to brown butter can be found here: How to brown butter)
Step 4: While the butter is cooling, measure out your dry ingredients and sugar.
Step 5: Once the butter is cooled, add both sugars and vanilla extract and with a fork or small whisk, whisk to combine. Add the egg yolk and make sure it’s fully incorporated. The sugar/butter/egg yolk mixture will be lightly pale brown.
Step 6: Add the dry ingredients and chocolate chips and with a flexible spatula or a spoon, fold everything together. It is possible your dough will look fairly dry and crumbly at this stage. This is when I recommend switching to your hands and just bringing the dough together with your clean hands instead.
Step 7: Divide the dough into 2-3 equal-sized cookies. You can either do this by weight or with a cookie scoop. Place additional dark chocolate chips or chocolate chunks on top of each cookie and gently press them down a bit.
Step 8: Place the gluten-free brown butter chocolate chip cookie dough on the parchment-lined cookie sheet and bake at 350F for 9-12 minutes. If you split the dough into 2 cookies, the bake time will be around 12-14 minutes. If you split the dough into 3 cookies, the bake time will be around 9 minutes. The cookies will be puffy and golden brown around the edges when they are ready to be removed from the oven. I recommend slightly underbaking them which will give them a chewy texture.
Step 9: Remove the cookies from the oven and if you like, use a round cutter or bowl that’s slightly larger than the cookies and “scoot them” into a perfectly round shape. This is not a must but people sure are impressed with perfect round cookies. Sprinkle the cookies with some flaky sea salt if you like. Allow for the cookies to cool on the sheet tray for a few minutes before transferring them to a wire rack to cool completely (Or just eat them while they are still warm)
Store any leftovers you may have in an airtight container for up to 4 days. Those cookies are the best enjoyed right from the oven.
Note about Gluten Free Flour
I test every recipe shared on my website with 2-3 different gluten-free flour blends including my own blend.
Not all gluten-free flour blends are created equally. Cup4Cup works the best for delicate applications, King Arthur Measure for Measure is great for a baked good where you want structure and Bob’s Red Mill 1 for 1 is great for cookies and cakes. I did an extensive bake-off which you can find more about here: The Cookie Bake Off. So when you try this recipe for Small Batch Gluten Free Chocolate Chip Cookies, please be aware that the flour you use will have an impact on the texture and outcome of your cookies. Gluten-free baking is a science after all.
Please remember – you can NOT substitute a gluten-free flour blend with one single product such as almond flour or coconut flour. You will receive the best results when using blends.
Gluten Free Chocolate Chip Cookies Add-in’s
Are you a cookie monster and ready to change things up? Here are a few fun add-ins to take this small batch of gluten free chocolate chip cookies to the next level
Add Instant Coffee: Add ½-1 teaspoon of instant coffee to the brown butter if you would like a little extra coffee kick to those gluten-free chocolate chip cookies
Add a Candy Bar: Add some chopped-up heath bars, peanut butter cups, snickers, butterfingers along with some chopped-up chocolate chunks.
Nuts and Dried Fruit: Try adding some chopped up pecans or walnuts along with some dried cherries or cranberries. You can even add some potato chips, gluten free oreos or gluten-free pretzels.
Mix up the chocolate: white chocolate chips, milk chocolate, butterscotch chips, peanut butter chips… just a few fun ideas on how to change things up
FAQ for Gluten Free Small Batch Chocolate Chip Cookies
My Cookies are gritty!
Well, you may not want to hear this but this is very common when gluten-free cookie dough does not have any time to rest and chill in the fridge. During resting the flour hydrates and the grittiness some people find in certain flour blends will be reduced. Personally, I have not had any issues with the blends I use in this recipe.
My Cookies did not spread at all! My cookies spread all over!
Most likely you added too much flour or not enough to this small batch cookie recipe. Make sure you measure the ingredients correctly using a digital kitchen scale. If your cookies aren’t spreading at all while baking, you can use a flat spatula and gently press them down while they are baking. You can also lightly tap the sheet tray against your kitchen counter (TGFA can not be held liable for any damage that may occur to your kitchen counter)
Can I freeze this small batch gluten free chocolate chip cookie dough?
You can but this recipe makes 2-3 cookies. If you plan on freezing the cookie dough, I recommend checking out my ultimate gluten free chocolate chip cookies instead.
Can I make this recipe vegan?
I have not tested this recipe with dairy-free or an egg substitute. Since dairy-free butter can not be browned, I recommend using 30 grams of MELTED dairy-free butter instead of the browned butter.
Can I use “regular all-purpose flour” in this recipe?
To make this recipe with All Purpose Flour (as in WHEAT containing flour) please use 48 grams All Purpose Flour.
Baking in grams
My recipes are posted in grams since baking by weight is the most accurate way to bake. Digital Scales are very affordable and can be found on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. My recipes have been tested several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe found on our website.
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For the Small Batch Gluten Free Chocolate Chip Cookie Dough
- 40 grams unsalted butter (which we will brown)
- 45 grams light brown sugar (dark brown sugar works as well)
- 12 grams granulated white sugar
- 1 egg yolk, room temp
- ½ teaspoon vanilla extract
- 56 grams gluten-free multipurpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon (1 gram) kosher salt
- 50-75 grams of chopped up dark chocolate
- Additional chocolate
- flaky sea salt (optional)
Gluten Free Small Batch Chocolate Chip Cookies
- Preheat your oven to 350F and line a baking sheet with parchment paper. Set aside.
- Brown the butter in a heavy-bottom saucepan until the butter starts to smell nutty and turns a medium amber color. Remove it from the stove and transfer it to a small, heat-proof mixing bowl. Allow the brown butter to cool for 5-10 minutes. (detailed instructions with photos on how to brown butter can be found here: How to brown butter)
- While the butter is cooling, measure out your dry ingredients and sugar.
- Once the butter is cooled, add both sugars and vanilla extract and with a fork or small whisk, whisk to combine.
- Add the egg yolk and make sure it’s fully incorporated.
- Add the dry ingredients and chocolate chips and with a flexible spatula or a spoon, fold everything together. It is possible your dough will look fairly dry and crumbly at this stage. This is when I recommend switching to your hands and just bringing the dough together with your clean hands instead.
- Divide the dough into 2-3 equal-sized cookies. You can either do this by weight or with a cookie scoop. Place additional dark chocolate chips or chocolate chunks on top of each cookie and gently press them down a bit.
- Place the gluten-free brown butter chocolate chip cookie dough on the parchment-lined cookie sheet and bake at 350F for 9-12 minutes. If you split the dough into 2 cookies, the bake time will be around 12-14 minutes. If you split the dough into 3 cookies, the bake time will be around 9 minutes. The cookies will be puffy and golden brown around the edges when they are ready to be removed from the oven.
- Remove the cookies from the oven and if you like, use a round cutter or bowl that’s slightly larger than the cookies and “scoot them” into a perfectly round shape.
- If desired, sprinkle with some flaky sea salt and allow for the cookies to cool on the sheet tray for a few minutes before transferring them to a wire rack to cool completely (Or just eat them while they are still warm)
The recipe works as written when all ingredients are measured correctly. I tested this recipe with Cup4Cup, Bob's 1-1 and my own gluten free flour blend.
To make this recipe with All Purpose Flour (as in WHEAT containing flour) please substitute with 48 grams of All Purpose Flour.
Amount Per Serving: Calories: 200
Calories are a guestimate.