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.
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.
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.
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
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Recipe
Chocolate Chip Cookie Mini Muffins (Gluten Free, Vegan).
Chocolate chip cookie mini muffins are a delicious gluten free and vegan treat!
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
Instructions
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Preheat the oven to 350 degrees. Grease a muffin tin that can hold 18 muffins.
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Place the vegan buttery spread, sugars, and vanilla extract in a mixing bowl and beat on medium speed until light and fluffy.
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Add the applesauce and non-dairy milk and mix to combine.
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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.
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Stop the mixer and stir in the dairy free mini chocolate chips. Scoop the dough into the prepared muffin tin.
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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.
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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.
For more delicious allergy friendly recipes your whole family will love, grab my ebook, Allergy Free and Delicious.
Louisa
Is the calorie count correct? Nearly 500 cals for a mini muffin??
Kelly Roenicke
The recipe makes 18 muffins, serving size is 2 muffins.
Lisa C
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!
Kelly Roenicke
Could your baking soda be older? What type of flour did you use?
Lisa
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.
Kelly Roenicke
Does that mix already include salt and baking powder?
Lisa
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.
Crystal
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. :)
Kelly Roenicke
Yay! I’m so happy to hear that! Thank you!
Julia Mueller
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!
Kelly Roenicke
Thank you, Julia!
Gabriella
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!
Kelly Roenicke
Thank you so much for your sweet comment, Gabriella! Glad you liked these! :)