This single serve gluten free chocolate chip cookie is perfect when you need a sweet treat. It makes two large cookies (one for today and one for tomorrow!). Plus, dairy free and easy to make!

angled view of the single serve chocolate chip cookie with sea salt on top

I can’t resist a good gluten free chocolate chip cookie. But I live alone and don’t always need a whole dozen cookies to myself because my self control when it comes to chocolate chip cookies isn’t great.

So, I thought it was time for a single serve chocolate chip cookie recipe! Technically, this makes two large cookies. So, either one for you and a friend or one for you today and one for you tomorrow!

This cookie is gluten free, dairy free friendly with perfectly crisp edges and a soft and gooey center. Perfect as is or with some sea salt and a glass of milk on the side for dunking. If you love this recipe, try my small batch brownies or gluten free single serve cinnamon roll next!

Why you’ll love this recipe

Easy to make
Dairy free friendly
Gluten free
Makes just 2 large cookies

Key ingredients

BUTTER. A few tablespoons of butter will add moisture and of course that rich buttery flavor.

SUGAR. A mix of brown and white sugar will sweeten this single serve chocolate chip cookie and help give that crisp edge (white sugar) and gooey center (brown sugar).

EGG YOLK. An egg yolk will add some fat and moisture to the cookie and help bind everything together.

FLOUR. I used gluten free all purpose baking flour. I like Bob’s Red Mill but if you use a different blend, just make sure it has xanthan gum. If you aren’t gluten free, regular all purpose flour will work!

BAKING SODA. Just 1/8 teaspoon of baking soda will allow the cookies to spread properly.

two images showing how to make the dough

Add the butter and both sugars to a bowl and beat with an electric mixer. Mix in the egg yolk and vanilla and beat until combined.

Add in the flour, baking soda and salt and beat until combined. Fold in the chocolate chips.

Let the dough set in the fridge for 30 minutes. You can get away with skipping this step, but the cookies may spread a bit more.

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During the final 15 or so minutes, preheat the oven to 350 Fahrenheit. Line a baking sheet with parchment paper.

Use a large cookie scoop to scoop the dough into two large cookies. Top with a few extra chocolate chips and bake for 11-14 minutes or until the edges are golden brown.

Remove from the oven and let cool for 15 minutes, then top with flaky salt and enjoy!

As soon as they come out of the oven I like to swivel with a large round cookie cutter so the cookie is perfectly round, but totally optional!

two images showing how to make the recipe

Do I need to chill the dough?

I usually go for small batch recipes when I need something sweet ASAP, so chilling dough usually isn’t on the top of my priority list.

However, chilling cookie dough is kind of like marinating meat. It just makes it taste better. Plus, it prevents the dough from spreading too much prematurely because it brings the butter back to a solid state.

You can, however, get away with not chilling the dough if you don’t have the patience (I get it!). They may spread a bit more than usual, but they’ll still be delicious.

single serve gluten free chocolate chip cookie with melted chocolate

Can I make them vegan or dairy free?

Yes to both! Make this single serve chocolate chip cookie dairy free by simply swapping the butter for a dairy free butter like Earth Balance and use dairy free chocolate chips.

To make these vegan, you can sub the egg yolk for 1 1/2 tablespoons of applesauce and use a dairy free butter.

Since it’s such a small batch, these changes shouldn’t make a huge difference to the overall texture and flavor of the cookie.

single serve chocolate chip cookie ripped in half

More gluten free cookies!

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5 from 8 votes

Gluten Free Chocolate Chip Cookies For Two

by: claire cary

These single serve gluten free chocolate chip cookies are perfect when you need a sweet treat. It makes two large cookies (one for today and one for tomorrow!).

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Prep: 10

Cook: 12

Chill Time 30

Total: 52

Ingredients

Dry

▢ 7 tablespoons gluten free all purpose baking flour
▢ ⅛ teaspoon baking soda
▢ ¼ teaspoon salt
▢ 3 tablespoons chocolate chips

US Customary – Metric

Instructions

Add the butter and both sugars to a bowl and beat with an electric mixer.
Add in the egg yolk and vanilla and mix until combined.
Add in the flour, baking soda and salt and beat until combined.
Fold in the chocolate chips.
Let the dough set in the fridge for 30 minutes. You can get away with skipping this step, but the cookies may spread a bit more.
During the final 15 or so minutes, preheat the oven to 350 Fahrenheit.
Line a baking sheet with parchment paper.
Use a large cookie scoop to scoop the dough into two large cookies.
Top with a few extra chocolate chips and bake for 11-14 minutes or until the edges are golden brown.
Remove from the oven and let cool for 15 minutes, then top with flaky salt and enjoy!
As soon as they come out of the oven I like to swivel with a large round cookie cutter so the cookie is perfectly round, but totally optional!