Piped Gluten Free Mini Chocolate Chip Cookies
Piped Gluten Free Mini Chocolate Chip Cookies that you just can’t get enough of. They’re super addictive because of the extra crunch and bite size.
Gluten free flours produce what I consider the perfect cookie texture, as they absorb water in a way which better dries the cookie, making it very crunchy (which is my favorite texture for a cookie 🙂)
You can use regular AP flour, however in order for it to be gluten free and kosher for Passover, you can use any storebought gluten free flour blend, so long as it is based on white rice flour, and include xanthan gum. The most important thing to watch for is the final texture of the cookie dough is pasty, as can be shown in the video, so the mixture can be piped easily.
Lastly, I also added a thin coating of dark chocolate to the bottom of each cookie using a cool baking hack – but it’s totally optional – everything will be written down below.
I’ve added dairy and vegan options, as there’s no need to use eggs for these cookies to begin with.
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Piped Gluten Free Mini Chocolate Chip Cookies:
Equipment: No special equipment is required.
Recipe: Makes 25 bite size cookies
| Ingredient | Amount (g / units) |
| Softened Unsalted Butter (Dairy or Vegan) | 100g |
| Brown Sugar (Demerara) | 30g |
| White Granulated Sugar | 40g |
| Salt | 1/8 tsp |
| Milk (Dairy or Soy) | 20g |
| Baking Powder | 1/2 tsp |
| All Purpose Gluten Free Flour Blend (or Regular AP Flour) | 150g |
| Mini Chocolate Chip Morsels | 70g |
| Some Extra Melted Dark Chocolate for Coating (optional) | 70g |
Preparation instructions:
For the cookie dough and baking:
- Preheat the oven to 170C, fan mode off, placing a baking rack at the center of the oven.
- In a mixing bowl, cream together butter, sugars and salt, until uniform.
- Add in the milk and cream the mixture again.
- Add in the flour and baking powder, and using cutting motions with a rubber spatula, incorporate the flour into the butter mixture until 80% combined.
- Add in the chocolate chip morsels and fold them into the dough – the final consistency should be very soft, pasty and pipeable.
- Transfer the dough into a large and sturdy piping bag. Cut a rather large hole at the bottom of the piping bag, and pipe small mounds, about 2.5cm each, on a baking sheet lined with parchment paper. You can definitely eyeball the cookies, but note that more pressure should be applied to the bottom part of the piping bag, rather than the top part, which would make it harder to pipe the dough.
- In order to detach the dough from the piping bag, press the dough down with your fingers while simultaneously stop applying the pressure on the bag. There’s no need to adjust the cookie or make it round.
- Bake for 18-20 minutes, then let the cookies cool completely on a cooling rack.
- To coat the bottom of the cookies with chocolate, simply pipe small dollops of melted dark chocolate, about the size of half the diameter of the cookies – you can use the fat traces which remain on the parchment paper after baking, as reference to the right size of the chocolate dollops.
- Place a cookie on the chocolate, and it will automatically spread due to the pressure from the cookie.
- Freeze the cookies for several minutes to let the chocolate set and unmold from the tray.
- Store inside an airtight container at cool room temperature.
