Dessert,  Gluten Free,  Parties

Gluten Free Mini Chocolate Chip Cookies

Happy Super Bowl month! This year, we will be watching intently as the Chiefs and the Eagles face off, to win the Vince Lombardi Trophy and be crowned champs of the NFL Super Bowl 2023. I have become quite the football fan over the last couple years, and have been watching all season. It is finally that time of year when millions of Americans come together to watch, but let’s be real, people go to Super Bowl parties mostly for the food. Am I right? I’ll admit, food and drink are a huge draw for me. The community and just hanging out with your friends and family is the best. The competition and comradery is so fun!

This year, I am giving you the perfect treat to share with your people. An easy, poppable dessert bite: Gluten Free Mini Chocolate Chip Cookies. These cute little cookies are small, fun, and a unique spin on the classic chocolate chip cookie. This recipe makes 55, which is great for a bigger amount of people. If you have a ton of folks coming, you can double the recipe.

I wanted to provide a yummy dessert, that would be easy to whip up, and if you are driving to a friends house, it will be simple to transport too. No mess to worry about, and you can put them in a big bowl or serving platter, and eat them as you watch and talk.

I love these because they are gluten free, but you would never be able to tell by the texture and taste. My favorite brand of a GF flour blend to use, is Bob’s Red Mill 1:1 GF Baking Flour. It is by far the best, and if you can’t find it, I also love Walmart’s Great Value generic brand of it, it’s the same and cheaper. It contains Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, and Xanthan Gum. If your GF flour blend doesn’t contain xanthan gum, you’ll want to add 1/2 teaspoon of that, or if you’re really in a pinch, its possible to use extra baking soda, but not preferred. If you want these to turn out the same as mine, I would suggest following the instructions to a T.

I hope you enjoy them, let me know in the comments if you made them, and which team you are rooting for. Happy baking!

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a hand holding up a gluten free chocolate chip cookie

Gluten Free Mini Chocolate Chip Cookies

  • Author: Allison Olivia
  • Total Time: 12 minutes
  • Yield: 55 cookies 1x
  • Diet: Gluten Free


Super fun, moist, gluten free mini chocolate chip cookies! These are great for parties, gatherings, or just keep them on hand as a poppable dessert bite. 


  • 1/ 1/3 cups Gluten Free Flour Blend (with xanthan gum)
  • 1/2 teaspoon cornstarch (see notes)
  • ½ teaspoon baking soda
  • 1/2 cup salted butter, melted and cooled
  • 1/2 cup packed light-brown sugar
  • 1/4 cup coconut sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup mini semi-sweet chocolate chips


  1. Preheat the oven to 350 degrees.
  2. Place butter in a microwave safe bowl, heat in the microwave for 40 seconds. Remove and whisk until fully melted. Pour butter into the bowl of a KitchenAid stand mixer or use a hand mixer. Cool for 5-7 minutes. 
  3. While butter is cooling, in a medium sized mixing bowl, mix together gluten free flour (scoop and level to measure), cornstarch, baking soda and set aside.
  4. Add brown sugar and coconut sugar, to the KitchenAid mixing bowl, with the melted and cooled butter. With paddle attachment, mix on medium speed until well combined. Mix in egg and pure vanilla extract. On the low setting, slowly add in dry ingredients and mix until just combined. Do not overmix. Gently fold in the mini chocolate chips.
  5. Grease two baking sheets. Scoop cookie dough out 1 teaspoon at a time on a baking sheet. Shape each into a ball, press down a little to flatten, and place 1 inch apart (see notes). Bake in the preheated oven for about 5 minutes. Remove from the oven and let sit on the baking sheets for 5 minutes on a wire rack (they will continue to bake a little). 
  6. Transfer cookies to a wire rack to cool completely. Repeat with the remaining cookie dough. Store in an airtight container.
  7. Enjoy!


You don’t have to flatten the dough, but if you do not, they will just come out more puffed and less spread out.

The cornstarch helps stabilize the cookie and keep it from spreading too much. You can substitute with arrowroot starch. 

If your gluten free flour blend does not have xanthan gum, you can add ½ teaspoon of xanthan gum. 

I like using coconut sugar as a healthier option, but feel free to substitute white sugar

My favorite GF flour blend is Bobs Red Mill 1:1 Gluten Free Baking Flour

  • Prep Time: 7 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: gluten free cookies, gluten free chocolate chip cookies, gluten free chocolate chip cookies, mini chocolate chip cookies, mini cookies, gluten free cookies, gluten free cookie bites

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