Prep Time: 15 mins Cook Time: 6 mins Yield: 72 mini cookies
Gluten Free | Dairy Free | Egg Free
These Gluten Free Chocolate Chip Cookie Bites are not only adorable, but also soft, chewy and entirely gluten, dairy and egg free. All the goodness and flavors of a chocolate chip cookie, but in bite form!
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Reasons to love Mini Chocolate Chip Cookies:
- Adorable, and very pop-able
- Perfect for any holiday like Valentine’s Day or Christmas
- The taste and texture of your favorite chocolate chip cookie, but in mini form
- Kid friendly
- Gluten, dairy and egg free
Ingredients for Chocolate Chip Cookie Bites:
Butter- you can use regular or dairy free butter in this recipe. I used Country Crock’s Plant Butter.
Sugars- we use both granulated sugar and brown sugar in this recipe. The brown sugar really makes these cookies moist and soft.
Applesauce- Instead of using a flax egg we’re using applesauce as a binder. I promise this will not change the texture or taste of these cookies- you won’t even know it’s in there!
Gluten Free Flour- not all gluten free flours are created equally. I used a 1:1 gluten free flour, specifically King Arthur’s Gluten Free Measure for Measure Flour.
Tapioca Flour– this helps with the chewiness of the cookie.
Vanilla- I use a homemade vanilla that I make out of alcohol and vanilla sticks, but use any pure vanilla extract.
Baking Powder and Salt
Mini Chocolate Chips- my favorite dairy free brand is Enjoy Life Mini Chocolate Chips.
Tools needed to make Mini Chocolate Chip Cookies:
- Measuring cups and spoons
- Stand mixer with paddle attachment, or hand mixer
- Baking sheet
- Parchment paper
- Cooling rack
How to make Gluten Free Chocolate Chip Cookie Bites:
Make the dough: In a medium bowl, combine the dry ingredients and mix together with a whisk. Set aside.
Using a hand mixer or a stand mixer with a paddle attachment, cream together the butter and sugars on medium speed until light and creamy, about 2-4 minutes. Add the applesauce and the vanilla extract. Mix together until combined. Add the dry ingredients into the wet ingredients and mix on low until just combined. Do not over mix. Fold in the mini chocolate chips.
Scoop and roll: Using a 1 teaspoon measuring spoon, scoop the dough and roll into balls. Transfer to a parchment lined baking sheet.
Bake: Bake according to the directions down below in the recipe card.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Tips and Tricks for the Best Mini Chocolate Chip Cookies:
- Use room temperature butter. If your butter is too warm, the cookies will spread too much and will be on the crispier side rather than soft and chewy.
- Can’t tolerate tapioca flour? Try arrowroot starch or even cornstarch.
- When rolling the cookies into balls, give them a quick roll instead of making them into a perfectly rounded ball. When you roll cookies into balls, the heat from your hands warms up the butter. Since the cookies are mini, this gives the butter less time to be warmed up. And in return the cookies will keep their shape and won’t spread out at much.
How to store leftover Gluten Free Chocolate Chip Cookies:
Store these at room temperature for up to a week. You can also store in the freezer for up to 2 months.
Frequently asked questions:
Make sure you are using room temperature butter. If your butter is too warm, the cookies will spread too much and become flat.
I use this baking sheet and can fit 24 cookies onto the sheet.
Yes! Just use a small or medium cookie scoop and fit 12 cookies on the baking sheet. The bake time will be longer so bake until the edges are just golden.
Other variations:
Try replacing the semi-sweet mini chocolate chips with mini white chocolate chips!
Craving other delicious recipes? Take a look!
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Gluten Free Chocolate Chip Cookie Bites
These Gluten Free Chocolate Chip Cookie Bites are not only adorable, but also soft, chewy and entirely gluten, dairy and egg free. All the goodness and flavors of a chocolate chip cookie, but in bite form!
Ingredients
Dry Ingredients
- 1 1/2 cup 1:1 gluten free flour
- 2 Tablespoons tapioca flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter, regular or dairy free
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 1 1/2 teaspoon vanilla
Chocolate Chips
- 3/4 cup mini chocolate chips
Instructions
- Preheat the oven to 375 degrees.
- In a medium bowl, combine the dry ingredients and mix together with a whisk. Set aside.
- Using a hand mixer or a stand mixer with a paddle attachment, cream together the butter and sugars on medium speed until light and creamy, about 2-4 minutes. Add the applesauce and the vanilla extract. Mix together until combined.
- Add the dry ingredients into the wet ingredients and mix on low until just combined. Do not over mix. Fold in the mini chocolate chips.
- Using a 1 teaspoon measuring spoon, scoop the dough and roll into balls. Transfer to a parchment lined baking sheet.
- Bake for 8-10 minutes, or until the edges and bottoms are just golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
- Enjoy!
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