Small Batch Gluten Free Chocolate Chip Cookies

Name: Small Batch Gluten Free Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Preheat oven to 350 degrees.
2
Line a cookie sheet with parchment.
3
In a medium bowl mix the first six dry ingredients together and whisk to make sure everything is well mixed.
4
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.
5
Add the wet ingredients to the dry ingredients and mix until well incorporated.
6
Then add chocolate chips and nuts, if using.
7
Scoop into 1 1/2 tablespoon balls into a cookie sheet that is lined with parchment.
8
Bake 10-12 minutes until light and golden.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Small Batch Gluten Free Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!