Gluten-free and paleo-friendly, this recipe for Small Batch Chocolate Chip Cookies makes just 6 cookies. Perfect for when you don’t want 2 dozen cookies sitting around to tempt you!
I haven’t been this excited to share a recipe in a while! These cookies are just so darn good! I’ve been trying to perfect the small batch cookie forever but for some reason I could just never get the batch small enough. I always ended up making 8 or 12. I wanted 6. This recipe is the answer. It makes 6 perfectly sized cookies.
I’m all for making a big batch of cookies when I have people to share them with, but if it’s just me eating them, sometimes I don’t want 2-3 dozen sitting at home. This post is the second in a series of ingredient spotlight roundup posts I’m doing with some bloggy friends! In case you missed the first one, check out my Mexican Layer Dip + 5 Healthy Ways To Eat Black Beans.
This month we chose almond flour as our ingredient and I immediately knew I wanted to focus on perfecting this recipe I’d been tweaking for a while. Using almond flour makes these gluten-free and the remaining ingredients keep them paleo-friendly as well. Just FYI, I’ve made them with coconut oil instead of butter to make them dairy-free and they work just find. They spread out a little more and are a bit more crumbly but still taste good. However, I definitely prefer the butter version. If you use butter, just soften it, don’t melt. If you use coconut oil, use it in solid form, not liquid.
So here’s how you make them:Print
Small Batch Chocolate Chip Cookies + 6 Ways To Use Almond Flour
This recipe for Small Batch Chocolate Chip cookies is gluten-free, paleo-friendly and makes just 6 cookies.
- Yield: 6 1x
- 2 Tbsp butter, softened (or coconut oil in solid form)
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 cup almond butter (or your favorite nut or seed butter)
- 2 Tbsp maple syrup (you could probably sub honey)
- 1/4 cup almond flour
- 3 Tbsp chocolate chips
- Combine all ingredients in a small bowl and stir to combine.
- Scoop onto a greased cookie sheet.
- Bake at 350 degrees for 10-12 minutes.
- Let cool completely before removing from the pan.
Pretty easy, right?! And there’s SO good!! Make a batch immediately.
And after you get making those, you’ll probably have almond flour leftover, so you’re going to want to check out the recipes that these amazing bloggers cooked up using almond flour!
Are you drooling yet? Don’t forget to pin the image above to save these ideas for later!
Here are the links:
The perfect crust for your next pizza!
Almond Flour Pizza Crust via Julia @ The Roasted Root
A great way to use up that summer zucchini!
Gluten-Free Zucchini Bread via Sarah @ Making Thyme For Health
A delicious, on-the-go snack idea!
Vegan Mocha Chip Muffins via Alexis @ Hummusapien
An easy, no-bake treat!
3 Ingredient Paleo No Bake Fudge via Arman @ The Big Man’s World
The perfect breakfast-
Almond Flour Crepes via Kylie at Yeah…Imma Eat That
So there you go! What are you going to make first?!
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