Super soft, thick and adorable, these gluten free chocolate chip cookie bites taste almost like cookie dough. One bite, and they’re gone. Better make a big batch!
My latest cookbook, Gluten Free Small Bites, is my most savory cookbook. (huh?) I mean to say that it doesn’t have a lot of sweets in it. Most of the recipes are more of the crispy, crunchy, cheesy, savory variety.
Think mini quiches, fritters of all kinds, jalapeño poppers and crab rangoon. In other words, YUM. Especially for the holidays, when miniature everything is in high demand. Oh, and during football season. And when you need a grab-and-go bite of this or that, there’s a whole chapter on bigger bites, wraps and roll-ups.
I do love baking sweets, though. So there’s one chapter called Sweet Endings in the book. And hiding in there are some of my absolute favorite desserts, like sugar cookie cups (so fancy! so easy!), bear claws, and petit fours. These heavenly little bites are on page 156.
The quickest way to get cheers of joy from your family is to bake them a batch of cookies. And chocolate chippers are everyone’s standby favorite cookie. So what do you think happens when you make them a big batch of these miniature soft gluten free chocolate chip cookie bites?
You can imagine how many cookies my 3 children have sampled over the years. It’s not a stretch to call them gourmet eaters of all things low-brow comfort food, my specialty.
So it surely means something when my 11-year-old daughter calls these mini chocolate chip cookies “heaven in the mouth,” and her “favorite cookie, like, birthday-worthy.”
Now it’s not just that they’re small. That only gets you so far. It’s that they’re impossibly thick and soft, and there’s just enough of that brown sugar/molasses taste to bring them all the way home.
They’re baked just until set, so they stay soft forever and ever. Well, until you eat them. In fact, there might even be a few cookies that are still nearly wet in the center when they come out of the oven. They’re really one-bite cookies, but you’ll want to nibble your way through, just to make them last.
Here’s a genius idea ?: Make a double batch, and put those little hands to work rolling the cookie dough. Two birds, one stone!
Ingredients and Substitutions
In place of the butter, try butter-flavored Spectrum nonhydrogenated vegetable shortening. If you use Earth Balance, there’s just too much moisture and the cookies will spread a ton. Not good here! Be sure to use dairy free chocolate chips, too.
Since it’s only 2 eggs, I’d try 2 “chia eggs” (each chia egg is 1 tablespoon ground chia seeds + 1 tablespoon lukewarm water mixed and allowed to gel). I can’t promise anything, but it’s definitely worth a shot!