Mini Chocolate Chip Cookies (Gluten-Free)

The beauty of these Mini Chocolate Chip Cookies lies in their size—they’re perfectly bite-sized, so you can enjoy a few without feeling like you’ve indulged too much. So if you’ve ever found yourself craving just a little sweet bite, these might be just what you’re looking for. They’re gluten-free, dairy-free, and seed oil-free too.

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Why you’ll love these cookies

They’re super cute and perfectly bite-sized.

These mini cookies freeze really well. Place them in freezer bags, and then you can pull out however many are needed. They thaw within minutes, but are also delicious still frozen.

Having these in the freezer makes it easy to treat your little ones or grandchildren to a little tiny cookie.

And if you or a family member is gluten-free, these would be great to keep on hand in the freezer to have a homemade gluten-free treat ready for parties or when you need to bring your own treat.

These cookies would look adorable in a Christmas cookie tray.

Ingredients notes

Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with great results. They are both a 1-1 substitute. If you use a different gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.

Coconut oil: Use Expeller Pressed Coconut Oil; it has a very mild flavor and does not taste like coconut. If you don’t need these to be dairy-free, you can use butter instead. You may need to chill the dough first if you do.

Mini Chocolate Chips: Enjoy Life mini chips are the perfect size for these cookies. They’re gluten-free and dairy-free.

How to make Mini Chocolate Chip Cookies

Preheat oven to 350°F. Prepare a baking sheet by lining it with parchment paper or a silicone mat.

1. In a small mixing bowl, whisk together the gluten-free flour, baking soda, and sea salt. Set aside.
2. Use a stand mixer or hand mixer with a large mixing bowl to cream together the coconut oil and sugars.
3. Mix in the eggs and vanilla.
4. Then add in the flour mixture.
5. and 6. Add in the mini chocolate chips and mix until combined.

To get a uniform, tiny-sized cookie, use a teaspoon measuring spoon to scoop out the amount of dough and then roll it into balls. It will keep the cookies a consistent size and baking times more consistent, and it gives the finished cookie a nice shape.

Place the balls of cookie dough on the lined cookie sheet, spacing them a little more than 1 inch apart, and bake for 7-8 minutes.

After baking, place the pan of cookies on a wire rack to cool for 4-5 minutes.

Next, remove the cookies from the pan and place them directly on a wire rack to finish cooling.

Tips: This recipe yields a large quantity of cookies, so once your first batch is baking, measure out the cookie dough with a teaspoon and place it on a large plate. You can then roll the dough into balls to put on the baking sheet.

Using a couple of baking sheets will help speed up the baking process. This way, you can have a baking sheet with cookie dough on it ready to go in when one comes out.

Storing and Freezing

Storing:
Keep your cookies fresh by storing them in an airtight container at room temperature for up to 5 days.

Freezing:
Mini chocolate chip cookies freeze beautifully once completely cooled. Store them in an airtight container or freezer-safe bag and freeze for up to 3 months. When you want a treat, thaw at room temperature for a few minutes.