Vegan Mini Chocolate Chip Cookies
There’s something about mini cookies that makes them impossible to stop eating. One turns into three, then suddenly the tray is half gone. These vegan mini chocolate chip cookies are soft in the center, lightly golden on the edges, and packed with tiny chocolate chips in every bite.
Because they’re small, they bake quickly and stay perfectly soft in the middle. Mini chocolate chips distribute more evenly through the dough too, which means every bite has just the right amount of chocolate.
Ingredients for Vegan Mini Chocolate Chip Cookies
Vegan Butter
Melted vegan butter gives these cookies their soft texture and rich flavor. Because the butter is melted, the dough comes together quickly and easily.
Brown Sugar
Brown sugar adds moisture and gives the cookies their soft, chewy center.
Granulated Sugar
A small amount of granulated sugar balances the brown sugar and helps create those lightly crisp edges.
Applesauce
Applesauce works as the egg replacement in this recipe. It helps bind the dough while keeping the cookies soft.
Vanilla Extract
Vanilla enhances the sweetness and gives the cookies that classic chocolate chip cookie flavor.
All Purpose Flour
Flour provides the structure for the cookies so they hold their shape while baking.
Baking Powder + Baking Soda
Using both helps these cookies rise slightly while still keeping the centers soft.
Mini Chocolate Chips
Mini chips are perfect for small cookies because they spread evenly through the dough. That means chocolate in every bite.
How to Make Vegan Mini Chocolate Chip Cookies
Preheat the oven
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Mix the wet ingredients
In a large bowl, whisk together the melted vegan butter, brown sugar, and granulated sugar until smooth.
Add the applesauce and vanilla extract and stir until fully combined.
Add the dry ingredients
Add the flour, baking powder, and baking soda. Stir until a soft cookie dough forms and no dry streaks remain.
Once the flour disappears, stop mixing. Overmixing can make cookies dense instead of soft.
Fold in the chocolate chips
Add the mini chocolate chips and fold them into the dough until evenly distributed.
The dough will be thick, which helps the cookies keep their shape.
Scoop the cookies
Use about 2 teaspoons of dough and roll into small balls.
Place them on the prepared baking sheet with a little space between each one.
Bake
Bake until the cookies are lightly golden on the bottom and the tops look set.
Because they are small, these cookies bake quickly. Pull them from the oven once the edges are just starting to turn golden.
They will continue to set as they cool.
Cool
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Tips for Perfect Mini Chocolate Chip Cookies
Use mini chocolate chips.
They distribute more evenly in smaller cookies.
Don’t overbake.
Mini cookies bake quickly. Slightly underbaking keeps the centers soft.
Keep the dough balls small.
About two teaspoons of dough creates the perfect mini cookie size.
How to Store Mini Chocolate Chip Cookies
Store cookies in an airtight container at room temperature for up to 4 days.
You can also freeze baked cookies for up to 3 months. Let them thaw at room temperature before serving.
If you want to freeze the dough, roll it into small balls first, freeze on a baking sheet, then store in a freezer bag until ready to bake.
Vegan Mini Chocolate Chip Cookies
Ingredients
- ½ cup salted vegan butter melted
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 cups 280g all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ cups mini chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the melted vegan butter, brown sugar, and granulated sugar until smooth.
- Add the applesauce and vanilla extract and stir until fully combined.
- Add the flour, baking powder, and baking soda. Mix until a soft cookie dough forms and no dry streaks remain.
- Fold in the mini chocolate chips until evenly distributed.
- Scoop about 2 teaspoons of dough and roll into small balls. Place on the prepared baking sheet with a little space between each cookie.
- Bake for 9 minutes, until the bottoms are lightly golden and the tops look set.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Mini chocolate chips work best so every cookie has chocolate in each bite.
- Do not overbake. Mini cookies bake quickly and will continue setting as they cool.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
