Desserts

One Bowl Gluten Free Chocolate Chip Cookies (Half Batch)

Only need a half batch of cookies? Try this easy gooey one bowl gluten-free chocolate chip cookie batter recipe!

One Bowl Gluten Free Chocolate Chip Cookies (Half Batch)Note: This post contains Amazon affiliate links.

This one bowl gluten free chocolate chip cookie recipe is so easy and I love that it’s half-batch. I adapted this recipe from Chelsea’s Messy Apron and made it gluten free. Also, Chelsea shared her secret for making thick, gooey cookies. Hint: stacking. Amazing! Thanks, Chelsea!

Here’s the process I followed:

I semi-melted organic, salted butter in the microwave. You want somewhere between softened and fully melted for this recipe. Add that to a medium-sized mixing bowl with the organic brown and white sugars and vanilla extract. Stir with a large spoon until combined and smooth. Then add in the egg yolk. Mix until combined.

To make this gluten free, I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Add the gluten free flour and baking soda to the wet ingredients and mix well until dough forms. The dough should pull away from your bowl. If not, just add a little bit more flour until it does.

One Bowl Gluten Free Chocolate Chip Cookies (Half Batch)

Stir in the chocolate chips. You could also add in nuts, if desired. Next batch I make, I’ll add in some walnuts, for the nut lover in the house. 😉 Oh, reserve some chocolate chips for the end result – this will help the cookies showcase the chips on the top of the cookies. You’ll add them to the tops of the dough prior to baking.

Gaze longingly at the dough, cover it,  and put it in the refrigerator to chill for at least 30 minutes; longer if you can. This is crucial! Trust.

Gluten Free Chocolate Chip Cookies

Once dough is chilled, you’re ready to roll. Literally.

Pre-heat your oven to 325 and line your cookie sheets with parchment paper.

For each cookie, roll two small balls of dough and stack on top of each other, vertically.  Mesh them down just enough (do not flatten!) so that they adhere together. Secret: this is how you get the thick cookie with the gooey center and crisp outer edges! The lower dough ball will cook first leaving the upper ball a little more soft. It totally works!

Do this for each cookie. Take those extra chocolate chips and carefully add a few to the top of each cookie. Press them down just a bit so they stay on the dough while baking.

Bake for 9-12 minutes or until lightly golden on top. Under-baking will yield a softer cookie. Let the cookies rest on the cookie sheet for a few minutes before removing to a cooling rack.

One Bowl Gluten Free Chocolate Chip Cookies (Half Batch)

This recipe will yield approximately 12 delicious gluten free chocolate chip cookies!

One Bowl Gluten Free Chocolate Chip Cookies (Half Batch)You may also like:
Flourless Chocolate Brownies 
Gluten-Free Almond Butter Chocolate Chip Blondies
Gluten-Free Apple Pie Shortbread Bars

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One Bowl Gluten Free Chocolate Chip Cookies (Half Batch)
 
Prep time
Cook time
Total time
 
One Bowl Gluten Free Chocolate Chip Cookies (Half Batch)
Author:
Serves: 12 cookies
Ingredients
  • ⅓ cup organic salted butter
  • ⅓ cup organic light brown sugar, packed
  • 3 tablespoons organic white sugar
  • 2 teaspoons vanilla extract
  • 1 large organic egg yolk
  • ¾ cup gluten free flour, not packed (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
  • ½ teaspoon baking soda
  • ⅓ cup high quality semi-sweet chocolate chips + 2-3 tablespoons chocolate chips, reserved
  • Optional: ¼ cup chopped walnuts
Instructions
  1. Semi-melt organic, salted butter in the microwave. You want somewhere between softened and fully melted. Set aside.

  2. In a medium-sized mixing bowl, add organic brown, organic white sugar and vanilla extract.

  3. Add in melted butter. Stir with a large spoon until combined and smooth.

  4. Add egg yolk to wet ingredients. Mix until combined.

  5. Add the gluten free flour and baking soda to the wet ingredients and mix well until dough forms. The dough should pull away from your bowl. If not, just add a little bit more flour until it does.

  6. Stir in the chocolate chips, and (optional) nuts.

  7. Cover dough and refrigerate for at least 30 minutes to an hour.

  8. Once dough is chilled, pre-heat your oven to 325 and line your cookie sheets with parchment paper.

  9. For each cookie, roll two small balls of dough and stack on top of each other, vertically. Mesh them down just enough (do not flatten!) so that they adhere together. Secret: this is how you get the thick cookie with the gooey center and crisp outer edges! The lower dough ball will cook first leaving the upper ball a little more soft. Do this for each cookie. Take those extra chocolate chips and carefully add a few to the top of each cookie. Press them down just a bit so they stay on the dough while baking.

  10. Bake for 9-12 minutes or until lightly golden on top. Under-baking will yield a softer cookie. Let the cookies rest on the cookie sheet for a few minutes before removing to a cooling rack.

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Easy Gluten-Free One Bowl Half Batch Chocolate Chip CookiesEasy Gluten-Free One Bowl Half Batch Chocolate Chip Cookies. Gooey and delicious - the best chocolate chip cookie recipe!Easy Gluten-Free One Bowl Half Batch Chocolate Chip Cookies. Gooey and delicious - the best chocolate chip cookie recipe!

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Spiced Pear Custard Pie

If you’re looking for a crustless pie recipe, this Spiced Pear Custard Pie is it. It’s so simple that I made it twice in one week!

Spiced Pear Custard PieNote: This post contains Amazon affiliate links.

The second time, I got creative and kicked up the taste a notch or two by adding spice and sweetening it a little more. I adapted my recipe from Martha Stewart’s pear custard pie version found here.  Here’s what I did the second time I made it:

I peeled and sliced four ripe organic anjou pears and soaked them in approximately 1/4 cup of rum for about 3 hours. I did this because the taste of the pears got lost the first time I made the pie. The rum is not overpowering, but adds a delicate flavor to the pears.

In a buttered cake pan, arrange the pear slices like so:

Spiced Pear Custard Pie

Drizzle about 1 Tablespoon of honey over the pears for a little extra sweetness.

Next, whip up the batter of eggs, flour, butter, sugar, vanilla extract, salt, ground cinnamon and ginger in a blender and carefully pour over the pears. I increased the sugar and added cinnamon and ginger, which elevated the flavor of the custard from the original recipe version. Note: I used Swerve’s Granular Sugar Replacement and I used Bob’s Red Mill gluten-free 1-to-1 baking flour, but regular all-purpose flour would be just fine if you don’t have a gluten intolerance.

Spiced Pear Custard Pie

Bake in a 350° oven for 40 minutes. Let cool for a few hours before slicing and serving. This helps the custard set. The pears may rise to the top of the pie a bit.

Spiced Pear Custard Pie

I dusted the top with a little confectioner’s sugar before serving. (I used Swerve’s Confectioner’s Sugar Replacement.)

Spiced Pear Custard Pie

This is a simple and elegant pie that’s amazingly easy to make.

Spiced Pear Custard Pie

Love pears? Here are a few more simple but elegant pear recipes you may fall in love with:
MAPLE CINNAMON BAKED PEARS
ITALIAN ALMOND PEAR CAKE

Note: This post contains Amazon affiliate links.

Spiced Pear Custard Pie
 
Prep time
Cook time
Total time
 
Simple and elegant spiced pear custard pie.
Author:
Serves: 6-8 servings
Ingredients
Instructions
  1. Peel and slice lengthwise 4 pears. Soak pears in ¼ cup rum for 2-3 hours.

  2. Preheat oven to 350 degrees; butter a 9-inch cake pan or pie dish.

  3. Arrange pear slices in bottom of pan, slightly overlapping.

  4. Drizzle pears with honey.

  5. In a blender, process ¼ cup melted unsalted butter, ½ cup of granulated sugar , ⅓ cup gluten-free all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, ¾ cup milk, ¼ teaspoon each of salt, ground cinnamon and ground ginger until smooth.

  6. Carefully pour batter over pears; bake until golden and firm to touch, approximately 40 minutes.

  7. Let cool for several hours before serving.

  8. Serve with a dusting of confectioners' sugar.

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Crustless Pear Custard PieCrustless Pear Custard PieCrustless Pear Custard Pie

 

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