Description

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.

Ingredients

Scale

2 ¼ cups gluten-free flour
1 teaspoon baking soda
½ teaspoon sea salt
½ cup expeller-pressed coconut oil, softened or melted and then cooled
¾ cup granulated sugar
½ cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 cup mini chocolate chips, Enjoy Life brand

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Instructions

Preheat oven to 350°F. Prepare a baking sheet by lining it with parchment paper or a silicone mat.
In a small mixing bowl, whisk together the gluten-free flour, baking soda, and sea salt. Set aside.
Use a stand mixer or hand mixer with a large mixing bowl to cream together the coconut oil and sugars.
Mix in the eggs and vanilla.
Next, mix in the flour mixture.
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 an 1 inch or apart, and bake for 7-8 minutes.
Then, 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.

Notes

Tip: 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. Also, having a couple of baking sheets going will help speed up the baking process.

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 softened expeller-pressed coconut oil. It has a very mild taste and does not taste like coconut. You can also use melted expeller-pressed coconut oil; just let it cool slightly before using so it’s not too hot.

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

Storing: Store the cookies 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.

Nutrition

Serving Size: 1 cookie
Calories: 32
Sugar: 2.6 g
Sodium: 23 mg
Fat: 1.3 g
Carbohydrates: 4.9 g
Protein: 0.2 g
Cholesterol: 3.8 mg