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Chocolate Chip Cookie Bites

Chocolate Chip Cookie Bites
Makes:
48 cookies (4 dozen)
Prep Time:
15
minutes
Total Time:
83
minutes
based on
5 reviews
These Chocolate Chip Cookie Bites are made with rice flour. Chopped nuts add some crunchiness. This easy-to-make recipe is a terrific alternative to use when you need to avoid wheat flour.

In this recipe:


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Ingredients:

  • 1 1/2 cups rice flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup lightly packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/2 cup chopped nuts

Directions:

COMBINE rice flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until light. Add eggs one at a time, beating well after each addition. Gradually add rice flour mixture. Stir in morsels and nuts. Cover; refrigerate for 1 hour.

PREHEAT oven to 375° F. Line baking sheets with parchment paper or lightly grease. Roll dough into 3/4-inch balls. Place 2 inches apart on prepared baking sheets.

BAKE for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove parchment paper with cookies to wire racks to cool completely. Store in airtight container.


Reviews:

Review This Recipe
  •  Star(s)

    Chocolate Chip Cookie Bites

    Noreen Gilbert from BURLINGTON, MA

    My cousin is on a gluten diet and I made this recipe. He loves sweets and he loved these cookies. He was thrilled I found a recipe for cookies that he can eat. They are so easy to make.

  •  Star(s)

    Cookie Bites

    Marie DeAngelis from SUNRISE, FL

    I am an Activity Director at an Assisted Living Facility for Seniors and I chose this recipe to bake for a cooking activity. The steps are simple and gave my residents opportunities for everyone to help. The wonderful aroma of baking drifted through the facility, the "bite" size allowed us to serve the cookies to other Residents, and a good time was had by all. This "no wheat" recipe can be made with Splenda brown sugar blend, to create a recipe that can be enjoyed by people with various diet restrictions...Thanks Nestles!

  •  Star(s)

    Excellent Recipe

    Cynde Klein from Washington, MI

    I am a 55 year old woman who loves to bake and about 6 mos ago was diagnosed with Celiac disease. Baking has become a challenge for me. I was extremely excited to find this recipe w/o wheat flour or any forbidden grains. I did add 1/2 tsp of xanthum gum and I rolled the dough in granulated sugar and they turned out great; much better than I had hoped. Thank you for this recipe and I hope more are to follow for the every growing celiac community.

  •  Star(s)

    CHOCOLATE CHIP COOKIE BITES--WHEAT FREE

    Shirley McCurry from JOHNSON CITY, TN

    This is the sort of recipe I've been looking for! It's so hard to find things to bake for my son who doesn't eat wheat, but since he also doesn't eat sugar, I had to substitute Splenda and use sugar-free carob chips for the chocolate ones. It's still a good recipe and a special treat for those who can't eat like most people do.

  •  Star(s)

    Gluten free Chocolate Chip Cookie Bites

    Jaime Brantley from CENTERTON, AR

    My stepdaughter is on a gluten free diet, and really misses cookies and other baked goodies. She was home from college for the weekend, so we made a batch of these. She really enjoyed them, and took the whole batch back with her.

Nutrition Facts

Serving Size: 1/48 of recipe

Servings Per Recipe: 48 

  • Calories: 70
  • Calories from Fat: 25
  • Total Fat: 3g (5% of DV)
  • Saturated Fat: 1.5g (7% of DV)
  • Cholesterol: 10mg (4% of DV)
  • Sodium: 50mg (2% of DV)
  • Carbohydrates: 11g (4% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 6g
  • Protein: 1g
  • Vitamin A: 0% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 0% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Chocolate Chip Cookie Bites

Ingredients

  • 1 1/2 cups rice flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup lightly packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/2 cup chopped nuts

 

Directions

COMBINE rice flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until light. Add eggs one at a time, beating well after each addition. Gradually add rice flour mixture. Stir in morsels and nuts. Cover; refrigerate for 1 hour.

PREHEAT oven to 375° F. Line baking sheets with parchment paper or lightly grease. Roll dough into 3/4-inch balls. Place 2 inches apart on prepared baking sheets.

BAKE for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove parchment paper with cookies to wire racks to cool completely. Store in airtight container.

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