Vegan Mini Chocolate Chip Cookies
Soft, bite-size vegan chocolate chip cookies packed with mini chocolate chips in every bite. These small cookies bake quickly and stay soft in the center with lightly golden edges.
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Servings: 40 mini 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.