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
- 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.
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
Calories: 474kcalCarbohydrates: 61gProtein: 4gFat: 24gSaturated Fat: 10gCholesterol: 1mgSodium: 432mgPotassium: 243mgFiber: 5gSugar: 37gVitamin A: 665IUVitamin C: 0.2mgCalcium: 62mgIron: 3.2mg
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