How To Make Just 6 Chocolate Chip Cookies (gluten-free)

6 Chocolate Chip Cookies... the whole batch.

When I first moved to NYC, I lived in Manhattan with three guys I graduated college with.  After that apartment, my boyfriend of the time lived with two other dudes down in Brooklyn, and I’d stay with them often.  For a while after that the boyfriend and I lived in Queens, and his brother crashed with us for a few months.  When I wasn’t home during those raucus years of my twenties, I’d be going from show to show with casts full of eager eaters.

The point of that little history: I always had someone around to eat the batches of sweets I whipped up.

But now I’m a single gal, and my roommate doesn’t contribute enough by far in helping me rid the apartment of all things that come out of my kitchen.  I pawn sweets off on my upstairs neighbors after walking our dogs, while we have a glass of wine or talk food (love the chefs in my building).  But what I don’t give away, I eat.  Which means no matter how few I eat, I still eat too many.  For someone who’s 5 foot 2 and has hypoglycemia and gains weight easily.

Sometimes you don’t need three dozen cookies staring at you while typing an article about Third Wave Feminism (after having come out of the kitchen barefoot and covered in flour)  or while watching Bored to Death or The Next Iron Chef: Super Chefs (which you should be watching if you’re not…).  You just need a few.

So here’s how to do just that.  How to make just 6 gluten-free chocolate chip cookies.  That are rich, and sweet, with just enough chocolate and a boost of flax (both for fiber and to bind the cookies together since we’re not using eggs), and a bit of extra protein from some nuts (optional, of course).

When you don’t want a whole batch but are craving something sweet…


  • 3 tbsp unsalted butter, soft
  • 1/4 cup sugar
  • 1 Tbsp dark or blackstrap molasses
  • 1/4 cup brown rice flour
  • 1/4 cup arrowroot or tapioca starch
  • 1 Tbsp flax meal
  • 1/4 tsp xanthan gum
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3 Tbsp chocolate chips
  • 3 Tbsp slivered almonds, pecans, walnuts, oatmeal etc.


Preheat oven to 350°.

Combine flour, flax, xanthan gum, salt and baking powder in a small bowl.

In the bowl of a mixer, beat butter and sugar until fluffy and smooth – about 2 minutes.

Add molasses and beat to combine.

Add the flour mixture in a beat on low until together.  Continue to beat on high for about 2 minutes.

Add the chocolate chips and nuts and beat in to combine.

Use your hands to proportion 6 cookies, and place evenly on cookie sheets, flattening slightly.

Bake for 18 minutes, cool slightly before serving.

Notes: make sure you beat this batter well so that the butter softens completely and the sugars dissolve in, otherwise your cookies will flatten horribly.  I used organic white sugar, which melts better than palm or sucanat in this recipe.


    • Silly thing is – I have these to my neighbors upstairs last night after baking and now I TOTALLY AM CRAVING THEM! he, he, he. Thank goodness there’s a SWAP coming up!!!

  1. Kiri W. says:

    Can I declare my undying love? Because I so am there with you – no control if food is sitting at home, and I do need to maintain my weight. I’ve lost 100lbs, I don’t want to go back there.
    BRILLIANT! And they look delicious, too :)

    • Thanks (shy smile). They’re pretty delicious, especially when still all warm and gooey. Might have to make them tonight. Again. Which may defeat the purpose of only making six.

  2. rosemarried says:

    I feel like I have too many comments for this post. 1. When I was younger and freshly broken up with someone, my mom gave me a cookbook entitled “Picnics for Two”. It was devastating. Which leads me to 2. a recipe for six cookies? GENIUS. This also works for an “old” married lady like me, because my husband doesn’t like sweets. So, I have the same problem whenever I bake goodies! 3. Who are you rooting for in Next Iron Chef? I’m soo torn, as there are so many good chefs. I don’t want to spoil it (in case you’re not totally caught up) but I was crushed by who went home this week. I’m now torn between Chiarello and Burell.

    • Wow – that must have been tough… I mean, timing, mom!!! And your husband doesn’t like sweets!??!? I think for me that would be worse than my ex, who was an almost-vegetarian. Totally respect the lifestyle, but like cooking meat for special occasions too much :) I was going for Samuelsson, so I’m sad he’s out (going to his restaurant ASAP because I live like 30 blocks away!) but now I’m onto Zakarian. I also really like Alex as a judge on Chopped, so I’d be cool with her:) I haven’t watched all the episodes: catching up this weekend!

  3. Congratulations on making the top nine!
    This is a great idea to have a treat but not overdo it!

    I’m curious about the xanthum gum. I actually got some for
    frozen drinks — what does it do for the baking?

    Cookies look yummy!

    • It helps gel the ingredients, pulling them together. I don’t always use it, depending on how much starch I’m using and how much crumble I want. But a little goes a long way in gluten free baking – about 1/2 tsp per cup of flour.

  4. Jen says:

    Perfect! Always searching for smaller recipes and adjusting larger recipes to scale them down for two people! Congrats on Top 9!

  5. Savorique says:

    I’m not gluten intolerant but I love everything gluten-free as it’s kind on my skin. So thanks for this gluten-free cookie recipe.

  6. Yuri says:

    Hello! I came across your yummy and fun blog! What a treasure to read through your blog! And this recipe for small batch is amazing and quite healthy. I should try baking this:-)

  7. Pingback: Teff Crepes (high-protein, gluten free and so easy!) | The Dusty Baker

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