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