These chocolate chip cookie mini muffins are a fun snack to pack in a school lunch! These little treats are gluten free and vegan.
When the opportunity arises to bake something, more often than not, my sons request something chocolatey. If they could put chocolate chips in everything, I think they would! (Who am I kidding, I probably would, too).
These little treats are a cross between a chocolate chip cookie and a muffin. They’re a fun dessert, and you could even top these with some chocolate frosting or a little scoop of ice cream if you wanted to. These are versatile – they’re perfect for a brunch or breakfast party, or you can dress them up for a birthday celebration.
These muffins have the taste of cookies with a cakey, muffin-like texture. They’re delicious warm from the oven, or you can save them in an airtight container and enjoy them for a few days.
If you prefer to use all-purpose flour, that will still work. If you aren’t dairy free, you can definitely make these with dairy milk and butter. You can also add dried cranberries or another dried fruit to the batter if you wish.
You can freeze these if you aren’t going to eat them right away. Just be sure to use a good freezer bag and remove all the air from the bag before storing these in the freezer.
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Chocolate Chip Cookie Mini Muffins.
Chocolate chip cookie mini muffins are a delicious gluten free and vegan treat!
- ⅔ cup vegan buttery spread
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup unsweetened applesauce
- 2 Tablespoons non-dairy milk
- 1 teaspoon pure vanilla extract
- 2 cups gluten free flour blend You can use all-purpose flour if you prefer
- ¾ teaspoon sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ¼ cups dairy free mini chocolate chips
Preheat the oven to 350 degrees. Grease a muffin tin that can hold 18 muffins.
Place the vegan buttery spread, sugars, and vanilla extract in a mixing bowl and beat on medium speed until light and fluffy.
Add the applesauce and non-dairy milk and mix to combine.
Add the gluten free flour blend, salt, baking soda, and baking powder and mix on low speed, stopping to scrape down the sides of the bowl.
Stop the mixer and stir in the dairy free mini chocolate chips. Scoop the dough into the prepared muffin tin.
Bake at 350 degrees for about 15 minutes. Let the muffins cool in the pan for about 10 minutes, then invert the pan over a clean surface and tap the bottom to remove the muffins.
Makes about 18 muffins.
These chocolate chip mini muffins are:
- gluten free, vegan, and top 8 allergen free
- perfect for a bake sale or potluck
- easy to make ahead of time
If you’re looking for another easy dairy free and gluten free treat, try these vegan glazed chocolate donuts.