Hello there, fellow foodies! As a nutritionist and food blogger, I am always searching for healthy and delicious recipes that won’t compromise our wellbeing. Today, I want to share with you my Small Batch Gluten Free Chocolate Chip Cookies recipe that is perfect for those who follow a gluten-free and dairy-free diet.
These cookies are not your average treat – they’re soft, chewy, and have just the right amount of chocolate chips. Plus, they’re incredibly easy to make and only require a few basic ingredients that you probably already have in your pantry.
I’m a firm believer that everyone should be able to indulge in their favorite treats without causing harm to their body. That’s why I created this recipe – to provide a guilt-free option for those with dietary restrictions or anyone looking for a healthier version of classic chocolate chip cookies. Trust me when I say that these cookies won’t disappoint your taste buds or your health goals.
So, let’s get ready to bake some delicious small batch gluten-free chocolate chip cookies together!
Why You’ll Love This Recipe
Calling all cookie lovers! This Small Batch Gluten-Free Chocolate Chip Cookies Recipe is the perfect treat for those who want to indulge in something delicious but also maintain a healthy lifestyle. Made with gluten-free flour blends, these cookies are perfect for people with gluten intolerance or those who simply want to cut back on gluten.
But don’t let the gluten-free label fool you, these cookies are packed with flavor and texture that will leave your taste buds wanting more. The dark chocolate chips, combined with the nutty almond flour and the tangy plain yogurt create a soft and chewy cookie experience that truly hits the spot.
There’s also a hint of sour cream in these cookies which balances out the sweetness of the white and brown sugar. This recipe makes enough for just a small batch to avoid any unwanted overindulgence or waste, making it perfect for anyone looking to satisfy their sweet tooth without going overboard.
Plus, as a bonus tip, you can make this recipe ahead of time and store it in an airtight container or freeze it for up to 3 months so you’ll always have your own homemade cookies at your fingertips whenever you need a quick snack or an easy dessert option.
So why not give this recipe a try? You’ll love relishing in some guilt-free indulgence through these scrumptious Chocolate Chip Cookies without risking your health or compromising on taste.
Let’s talk about the ingredients we’ll need to make these Small Batch Gluten-Free Chocolate Chip Cookies.
Here’s what you’ll need:
- ½ cup sorghum flour
- 3 tablespoons tapioca starch
- 2 tablespoon almond flour
- 1 tablespoon gluten-free all-purpose flour
- ¼ teaspoon xanthan gum
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, softened at room temperature
- 2 tablespoon granulated white sugar
- 2 tablespoon brown sugar
- 1 tablespoon plain yogurt, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon vanilla extract
- ⅓ cup dairy-free/gluten-free chocolate chips
We’ve used a combination of gluten-free flours like sorghum flour, tapioca starch, and almond flour along with gluten-free all-purpose flour that is readily available in the markets. The use of xanthan gum provides structure to the cookies since we’re working with gluten-free ingredients. Additionally, if you want to incorporate alternative flours like oat flour, rice flour or vegan chocolate chips, you can definitely experiment with those as well.
The Recipe How-To
Now, let’s move on to the most exciting part – making the small batch gluten-free chocolate chip cookies! Trust me when I say that these cookies are not only easy to make, but they will also satisfy your sweet tooth cravings in no time.
Before we begin with the recipe, it’s essential to have all the ingredients ready. Get your hands on:
- 1/2 cup butter
- 1/4 cup white sugar
- 2 tablespoons brown sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 1 tsp plain yogurt or sour cream
- 3 tablespoons almond flour
- 3 tablespoons tapioca starch
- 3 tablespoons sorghum flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon baking soda
- pinch of salt
- 1/4 cup chocolate chips
Let’s get started with the recipe. Follow these instructions carefully:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat together the butter, white sugar and brown sugar until creamy.
- Add in the egg yolk, vanilla extract and plain yogurt/sour cream, then mix for a few minutes until everything is well combined.
- In another bowl, mix together the almond flour, tapioca starch, sorghum flour, xanthan gum, baking soda and pinch of salt.
- Gradually stir in the dry ingredients into the butter mixture until it forms a nice dough.
- Lastly, fold in the chocolate chips.
- Using a cookie scoop or tablespoon, form small balls from the dough mixture and place them two inches apart on your prepared baking sheet.
- Flatten each cookie dough ball slightly using your fingers or a fork.
- Bake for 8-10 minutes, or until the edges turn golden brown.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.
- Now that your cookies are ready, serve and enjoy with a cup of milk or a scoop of ice cream.
Tips for Perfect Results
Here are some tips that can help you achieve perfect results with this recipe:
- Make sure all ingredients are at room temperature.
- Do not overmix the dough or else it will become tough.
- Use a cookie scoop or tablespoon to ensure equal-sized cookies.
- Let the cookies cool on the baking sheet before moving them to a cooling rack.
- If your dough is too dry, add one tablespoon of milk at a time until it reaches a nice consistency.
- You can refrigerate the cookie dough for up to two days or freeze it for up to three months before baking.
Now that you know how to make small batch gluten-free chocolate chip cookies that are not only healthy but tasty too
Substitutions and Variations
Who says you cannot get creative with your gluten-free chocolate chip cookies? With this recipe, the sky’s the limit! You can make a plethora of variations to suit your taste buds or depending on what you have in your pantry. Here are some ideas to get you started:
– Use peanut butter or almond butter instead of plain yogurt. The nutty flavor adds a delightful twist to your cookies.
– Try vegan chocolate chips for a dairy-free option.
– Swap white sugar for coconut sugar for a healthier alternative.
– If you have a mix of gluten-free flours at home, go ahead and incorporate them into the recipe. You can use oat flour or rice flour instead of tapioca starch.
– Use maple syrup instead of brown sugar for a natural sweetener that lends an unparalleled flavor.
– For an extra crunchy texture, add chopped nuts like almonds or walnuts to the dough.
– If you are not a fan of chocolate chips, swap them with dried fruits like cranberries, raisins, or even cherries!
– Add some cinnamon to the mix for extra warmth and depth of flavor.
Whatever variation you choose, be sure to stick with the same measurements to ensure the best results. Feel free to experiment and see which variations work best for you. Happy baking!
Serving and Pairing
When it comes to serving and pairing these Small Batch Gluten Free Chocolate Chip Cookies, there are endless possibilities. First and foremost, they are the perfect bite-size treat for any occasion. Whether you’re hosting a potluck, attending a party or just craving a little something sweet after dinner, these cookies won’t disappoint.
As for pairings, the classic choice is a tall glass of milk. There’s nothing quite like the combination of soft and chewy cookies with an ice-cold glass of milk. However, if you’re looking to switch things up a bit, consider pairing these gluten-free chocolate chip cookies with a warm cup of coffee or tea. The bitterness of the coffee and the sweetness of the cookies make for a delicious flavor contrast.
For those who love to experiment in the kitchen, consider using these cookies in various dessert recipes. Try crumbling them over ice cream or yogurt for added texture and flavor. You can also use them as a base for small batch brownies by mixing them into the batter before baking.
Whether served alone or paired with other treats, these gluten-free chocolate chip cookies are sure to be a hit. Make sure to save some for yourself because they won’t last long!
Make-Ahead, Storing and Reheating
Ah, the beauty of baking: making treats in advance so you can enjoy them later! These gluten-free chocolate chip cookies are perfect for preparing ahead of time. They freeze beautifully so you can always have fresh cookies on-hand.
To make ahead of time, simply follow the recipe instructions and once your dough is mixed, wrap it tightly in plastic wrap or store it in an airtight container. The cookie dough can be refrigerated for up to 3 days or frozen for up to three months. Just allow the dough to come to room temperature before baking so it’s easier to work with.
If you’re wondering how to store the baked cookies, I know that feeling when you want every piece of these tempting cookies for the next day. Well, worry not! Store your cooled cookies in an airtight container at room temperature for up to five days. You can also freeze them by wrapping the cookies tightly in plastic wrap and placing them in a freezer bag. They will keep for up to 3 months.
Reheating these perfect little morsels is as easy as pie: just preheat your oven to 350°F and place your desired number of cookies on a baking sheet lined with parchment paper. Reheat them for 4-6 minutes or until warm to the touch. Alternatively, you could microwave them for 10-15 seconds if you prefer.
There you have it – make ahead, store, and reheat these delightful gluten-free chocolate chip cookies whenever you crave something sweet and delicious. Go ahead and try this recipe today!
Tips for Perfect Results
Baking gluten-free cookies can be a little trickier than their conventional counterparts, but do not let that discourage you. With these tips, you’ll be able to make the best small batch gluten-free chocolate chip cookies ever!
Firstly, use room temperature ingredients as butter and eggs blend better and create a fluffier cookie. Secondly, cream together the butter and sugars until they are light and fluffy for soft and chewy chocolate chip cookies. Whipping enough air into the butter is key to getting a tender crumb in your cookies.
Thirdly, weigh your flour for accuracy. Even when following a recipe exactly, it is crucial first to weigh your ingredients accurately rather than using volume measurements- it improves the chances of success in gluten-free baking. Also, avoid overmixing cookie dough; this will cause it to become tough by developing too much gluten.
Fourthly, you can try reducing the sugar content slightly for a less sweet cookie. In recipes with small amounts of wet ingredients like this one, reducing sugar can affect texture and baking time- so it’s important to reduce sugar only marginally while keeping other proportions intact. Also, cover cookie dough in plastic wrap or put them in an airtight container in the fridge for at least half an hour to ensure they maintain shape and consistency during baking.
Finally, keep an eye on the oven temperature- different ovens heat differently. If your oven temperature is too low, cookies will spread out thin and flat; if too high, they will run the risk of over-browning on the edges before cooking through the center.
With these tips, you are well-equipped to bake up delicious gluten-free chocolate chip cookies every time! So go on and try this recipe; I promise you won’t regret it!
In conclusion, this small batch gluten free chocolate chip cookies recipe is a must-try for those who are looking for an effortless baking experience. Not only are these cookies gluten-free, dairy-free, and organic, they also cater to the taste buds of all ages. The soft and chewy texture paired with the sweet moments of flavor from the chocolate chips make it a heavenly dessert.
Moreover, with the combined benefits of sorghum flour, tapioca starch, and xanthan gum, the cookies retain their shape and texture, unlike other gluten-free baked goods which tend to crumble. You can also get creative with your substitutions by experimenting with different ingredients such as almond flour or oat flour instead of tapioca starch.
This recipe is perfect for a small gathering or an intimate tea party or just some self-indulgence with a glass of cold milk or hot cocoa. The best part is you won’t have to compromise on health or taste, as these cookies are both delicious and healthy.
So why not make this recipe today? These small batch gluten-free chocolate chip cookies will not disappoint. Whether you have celiac disease or simply want to switch to organic and healthier desserts, this recipe is here to save your day!
Small Batch Gluten Free Chocolate Chip Cookies Recipe
- 1/3 cup sorghum flour
- 1/4 1/4 cup garfava flour or 1/4 cup bean flour
- 2 tablespoons tapioca starch
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon xanthan gum
- 1/4 cup butter, melted
- 1/4 cup brown sugar
- 2 tablespoons white sugar
- 1 egg yolk
- 1 1 teaspoon sour cream or 1 teaspoon milk
- 1/2 teaspoon vanilla
- 1/2 cup chocolate chips
- 1/4 cup nuts (optional)
- Preheat oven to 350 degrees.
- Line a cookie sheet with parchment.
- In a medium bowl mix the first six dry ingredients together and whisk to make sure everything is well mixed.
- In a small bowl add melted butter add both sugars and mix till nice and lightly fluffly, this can be done by hand with a whisk. Add the yolk, yogurt and vanilla and mix to incorporate.
- Add the wet ingredients to the dry ingredients and mix until well incorporated.
- Then add chocolate chips and nuts, if using.
- Scoop into 1 1/2 tablespoon balls into a cookie sheet that is lined with parchment.
- Bake 10-12 minutes until light and golden.