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Home » Desserts » Chocolate Chip Cookie Mini Muffins (Gluten Free, Vegan).

Chocolate Chip Cookie Mini Muffins (Gluten Free, Vegan).

Jul 22, 2022 by Kelly Roenicke · 13 Comments

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Easy and tasty chocolate chip cookie mini muffin recipe

These chocolate chip cookie mini muffins are a fun snack to pack in a school lunch! These little treats are soft and delicious, and loaded with chocolate chips. This is a sweet treat that’s gluten free and vegan.

Gluten free chocolate chip cookie mini muffins

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!

We love chocolate chip cookies, and chocolate chip pancakes, and we also love these little chocolate chip cookie mini muffins.

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.

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  • Ingredient Notes
  • Texture
  • Baking Tips
  • Freezing
  • More Gluten Free Desserts
  • Recipe
Vegan chocolate chip cookie mini muffin recipe

Ingredient Notes

  • Gluten Free Flour Blend – Namaste Perfect Flour Blend works well in this recipe. If you have a different gluten free blend you like, that will probably be fine. If you aren’t gluten free, feel free to use regular all-purpose flour.
  • Vegan Buttery Spread – I use Earth Balance Soy Free Buttery Spread. You can also use coconut oil if you like. If you aren’t dairy free, you can definitely make these with regular butter.
  • Dairy Free Chocolate Chips – Both Enjoy Life and PASCHA brands make dairy free, allergy friendly chocolate chips. Either brand works well in this recipe.
  • Unsweetened Applesauce – Applesauce works well as an egg replacer. If you can’t have apples, mashed banana or pumpkin puree will also work well.

Texture

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.

Chocolate chip cookie mini muffins

Baking Tips

  • If you have mini muffin paper liners, those can help prevent sticking.
  • Even with a non-stick muffin pan, if you aren’t using paper liners, I recommend greasing the pan with vegan buttery spread. Sometimes gluten free baked goods stick to the pan.
  • To release the muffins, allow them to cool for about 10 minutes, then turn the pan over a clean surface and tap firmly on the bottom of the pan. The muffins should just fall out.

Freezing

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.

More Gluten Free Desserts

  • Glazed Chocolate Donuts
  • Chocolate Chip Cookie Ice Cream Sandwiches
  • Snowy Oatmeal Crispies

Disclosure: This post contains affiliate links. 

Recipe

gluten free chocolate chip mini muffins
5 from 2 votes
Print

Chocolate Chip Cookie Mini Muffins (Gluten Free, Vegan).

Chocolate chip cookie mini muffins are a delicious gluten free and vegan treat!

Course Dessert
Cuisine gluten free, vegan.
Keyword easy, tender
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 9
Calories 474 kcal
Author Kelly Roenicke

Ingredients

  • 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
US Customary – Metric

Instructions

  1. Preheat the oven to 350 degrees. Grease a muffin tin that can hold 18 muffins. 

  2. Place the vegan buttery spread, sugars, and vanilla extract in a mixing bowl and beat on medium speed until light and fluffy.

  3. Add the applesauce and non-dairy milk and mix to combine.

  4. 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. 

  5. Stop the mixer and stir in the dairy free mini chocolate chips. Scoop the dough into the prepared muffin tin. 

  6. 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.

  7. Makes about 18 muffins. 

Recipe Notes

Serving size is 2 mini muffins.

Store these muffins in an airtight container. They should stay fresh for about 4 days.

You can freeze these. Store in a freezer bag or freezer safe container for up to 3 months.

If you can’t have applesauce, you can substitute mashed banana or pumpkin puree.

Feel free to add dried fruit, seeds, or dairy free white chocolate chips to the batter if you like.

Nutrition Facts
Chocolate Chip Cookie Mini Muffins (Gluten Free, Vegan).
Amount per Serving
Calories
474
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
10
g
63
%
Cholesterol
 
1
mg
0
%
Sodium
 
432
mg
19
%
Potassium
 
243
mg
7
%
Carbohydrates
 
61
g
20
%
Fiber
 
5
g
21
%
Sugar
 
37
g
41
%
Protein
 
4
g
8
%
Vitamin A
 
665
IU
13
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
62
mg
6
%
Iron
 
3.2
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Allergy Free and Delicious - a collection of allergen free recipes by Kelly Roenicke.

For more delicious allergy friendly recipes your whole family will love, grab my ebook, Allergy Free and Delicious.

Related

« The Tastiest Gluten Free Turkey Meatloaf.
Gluten Free Cranberry Granola. »

Filed Under: Dairy Free, Desserts, food, Gluten Free, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Louisa

    September 07, 2021 at 11:30 am

    Is the calorie count correct? Nearly 500 cals for a mini muffin??

    Reply
    • Kelly Roenicke

      September 07, 2021 at 11:54 am

      The recipe makes 18 muffins, serving size is 2 muffins.

      Reply
  2. Lisa C

    December 20, 2017 at 11:30 pm

    I’m not sure what I did wrong with this recipe. I assume since they are called mini muffins, that a mini muffin pan should be used. Since I don’t have a mini muffin pan I decided to put the batter into however many regular muffin tins that it would fit into. But I ended up with enough batter to fit into 18 regular sized tins. When I baked them They rose in an odd sort of way and then sank horribly. I checked the quantities several times.

    Any ideas? They did taste great though!

    Reply
    • Kelly Roenicke

      December 23, 2017 at 9:43 am

      Could your baking soda be older? What type of flour did you use?

      Reply
      • Lisa

        January 02, 2018 at 9:01 am

        Actually I discovered afterwards that my baking soda was old, but I used it in another recipe without issue. I used Bob’s Red Mill All Purpose Baking mix.

        Reply
        • Kelly Roenicke

          January 07, 2018 at 6:21 pm

          Does that mix already include salt and baking powder?

          Reply
          • Lisa

            January 08, 2018 at 9:07 am

            No it does not. I am going to try to make these again this week and see how they come out. I must have done something wrong.

  3. Crystal

    June 26, 2017 at 12:26 pm

    5 stars
    I was searching for a new chocolate chip recipe to try for Muffin Monday this morning, and came across these. Muffins are a bit of a food obsession for me, so I have tried a lot of recipes. I must say, these are pure perfection. My little boys love the muffins and the fact that they could eat some of the batter! In fact, I am going to freeze some of the leftover batter to put in ice cream. This is definitely going to be my go to chocolate chip muffin recipe from now on. Thank you!!
    *We are not a vegan or gluten free family, so I used all regular products. However, it is really nice to know that should I need to make a recipe that is free of gluten and animal products that I will have an awesome one on hand. :)

    Reply
    • Kelly Roenicke

      June 27, 2017 at 5:49 pm

      Yay! I’m so happy to hear that! Thank you!

      Reply
  4. Julia Mueller

    June 08, 2017 at 10:22 am

    Sooooo cute!! I love all things chocolate chip cookie-esque, and muffins are my fave as well, so this hybrid is sheer perfection to me! I’d love to dunk one or seven of these in my morning coffee!

    Reply
    • Kelly Roenicke

      June 09, 2017 at 10:13 am

      Thank you, Julia!

      Reply
  5. Gabriella

    June 01, 2017 at 8:20 pm

    5 stars
    Hi Kelly!

    I made these today and not only were they delicious but I made chocolate chip cookies with the leftover batter. They came out great! I just baked them in the oven at 350 for 11 minutes. Perfect both ways! Thanks so much for helping all us allergy moms make life just a little sweeter for our little ones!

    Reply
    • Kelly Roenicke

      June 09, 2017 at 4:16 pm

      Thank you so much for your sweet comment, Gabriella! Glad you liked these! :)

      Reply

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