Small Batch Chocolate Chip Cookies are the perfect cure for your chocolate chip cookie cravings! Gluten free, dairy free Nestle Tollhouse Chocolate Chip Copycat cookies made in a half batch!
🍪 Small Batch Chocolate Chip Cookies
Is there any better cookie out there than a classic chocolate chip cookie? What do you do when you want an ooey gooey chocolate chip cookie to curb your cookie cravings?
You make a half batch chocolate chip cookie recipe! This recipe takes the original Nestle tollhouse tried and true recipe and flips it on its head!
Gluten free chocolate chip cookies, dairy free chocolate chip cookies and made in a half batch so you have just enough! You don’t even need a stand mixer if you don’t have one, a spoon will work just fine.
Perfect chewy cookie texture make these gluten free dairy free soft chocolate chip cookies absolutely delicious!
📋 Ingredients – What You Need To Make a Half Batch Chocolate Chip Cookie Recipe
Here are the ingredients you’ll need:
Dry Ingredients
- Gluten free all purpose flour – I recommend either Bob’s Red Mill gluten free 1-1 baking flour or King Arthur flour gluten free all purpose flour. Both measure at one-for-one compared to all purpose flour and provide a great texture for gluten free cookies.
- Salt
- Baking Powder
- Baking Soda
Wet Ingredients
- Vegan Butter – I used Earth Balance Vegan Buttery Sticks for this recipe. See notes section for info about butter substitutes.
- Raw Sugar
- Brown sugar
- Egg
- Vanilla extract
Dairy Free Chocolate Chips – I recommend Enjoy Life Mini Chocolate Chips for this recipe. See notes for saving money on buying dairy free, gluten free and organic baking items!
🔪 Instructions – How To Make a Small Batch Chocolate Chip Cookies Nestle Copycat
Here is how you make it:
1. Mix the butters and sugars. Cream together softened butter, brown sugar and raw sugar.
2. Add liquids. Add in vanilla extract and egg.
3. Combine the dry ingredients. Mix together dry ingredients; gluten free flour, baking soda and salt and add in three parts to cookie dough.
4. Mix everything together. Gently fold in the chocolate chips until well incorporated
Once your cookie dough is mixed the next step is crucial to ensure your cookies do not spread. Chill your dough in the fridge for at least one hour.
After your dough has chilled for one hour, use a regular size cookie scoop to scoop out 12 cookie dough balls. Shape balls to slightly flatten the tops and place two inches apart on a cookie sheet lined with parchment paper.
Bake your cookies at 350F for 6-12 minutes depending on the size of your cookies. This guide will help you get started for baking time for chocolate chip cookies based on the size of your cookie scoop:
- Small cookie scoop: 6-8 minutes
- Medium cookie scoop: 8-10 minutes
- Large cookie scoop: 10-12 minutes
You will know your cookies are done when they are slightly browned around the edges. Allow the cookies to cool on the cookie sheet for five minutes then move them to a cooling rack to fully cool.
💭 Helpful Tips – Making Dairy Free Gluten Free Chocolate Chip Cookies
When making chocolate chip cookies from scratch, here are a few helpful tips to help you make the perfect batch:
How to prevent flat cookies: If you want your cookies to puff up more, remove the step in this recipe where you shape them. Simply scoop them from the chilled bowl and place them on the cookie sheet.
Also – be sure you never skip the step of chilling the dough for an hour.
How to prevent my cookies from spreading? Similar to flat cookies, spread cookies are a result of your fat source being too warm. That is why chilling your dough to prevent flat cookies is a step you can’t skip!
How can I find healthier baking ingredients for less money?
I get many of my healthy baking ingredients delivered direct to me using Thrive Market. I love being able to get things delivered fast to my home!
You can get each of the ingredients you’ll need for this and more of my healthy treat recipes at Thrive Market. Get $20 in shopping credit when you sign up for Thrive Market!
When I was pricing out the Enjoy Life Chocolate Chips on Amazon versus Thrive Market, they were 25% cheaper at Thrive Market!
Can I substitute vegan butter in this recipe? I have tested this recipe with both vegan butter and coconut oil and have found that vegan butter works 100 times better than coconut oil for chocolate chip cookies. I highly recommend keeping vegan butter or butter in this recipe and not swapping for a different fat source.
Other Healthy Dessert Recipes You’ll Love!
Here are a few other healthy treats you will enjoy!
- Gluten Free Peanut Butter Blossoms
- Gingerbread Banana Bread
- Paleo Pumpkin Pie Bars
- Chocolate Almond Butter Bark
- Double Chocolate Zucchini Muffins
- Dairy Free Chocolate Chip Cookies
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📋 Recipe
Small Batch Chocolate Chip Cookies
Ingredients
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cup flour
- 3/4 cup chocolate chips
Instructions
- Cream together softened butter, brown sugar and raw sugar. Add in vanilla extract and egg.
- Mix together dry ingredients; gluten free flour, baking soda and salt and add in three parts to cookie dough.
- Gently fold in the chocolate chips until well incorporated.
- Once your cookie dough is mixed the next step is crucial to ensure your cookies do not spread. Chill your dough in the fridge for at least one hour.
- After your dough has chilled for one hour, use a regular size cookie scoop to scoop out 12 cookie dough balls. Shape balls to slightly flatten the tops and place two inches apart on a cookie sheet lined with parchment paper.
Bake your cookies at 350F for 6-12 minutes depending on the size of your cookies. This guide will help you get started for baking time for chocolate chip cookies based on the size of your cookie scoop:
- Small cookie scoop: 6-8 minutes
- Medium cookie scoop: 8-10 minutes
- Large cookie scoop: 10-12 minutes
- You will know your cookies are done when they are slightly browned around the edges. Allow the cookies to cool on the cookie sheet for five minutes then move them to a cooling rack to fully cool.
Notes
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