Why do mini things just taste better?
Mini chocolate chips, mini pancakes, and yes, mini chocolate chip cookies.
Don’t get us wrong, we’re always down for a giant chocolate chip cookie. But when they’re mini, you can eat as many as you want and they basically don’t count, right?
Right.
These are perfect paired with a glass of cold almond milk, on top of a cake or cupcake, or just as-is.
And c’mon, how cute are these little cookie dough balls?
All you’ll need is:
Flour
Baking soda, salt, and cornstarch
Vegan margarine (our favorite brand)
Brown Sugar
Sugar
Nondairy milk
Vanilla
and of course, mini chocolate chips! (our favs!!!)
We used these to decorate a loaded cake – you can see deets on our pinned Instagram stories!
We also used our no-bake cookie dough and our classic vanilla cupcake recipes!
Bite-sized Chocolate Chip Cookies
Ingredients
- 1 1/4 cup flour measured correctly*
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cornstarch
- 1/2 cup vegan margarine
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 tbsp nondairy milk suggest almond or soy
- 1 tsp vanilla
- 3/4 cup vegan mini chocolate chips
Instructions
- Preheat the oven to 350˚F. Line two baking sheets with parchment paper.
- In a small bowl, whisk the flour, baking soda, salt, and cornstarch.
- In a separate bowl, add the margarine, sugars, milk, and vanilla. Beat until combined.
- Add ~1/2 of the flour mixture into the wet mixture and gently combine. Add the rest of the flour mixture and mix until just combined.
- Fold in the chocolate chips.
- For each cookie, scoop 1 tsp of dough and roll it into a ball. Place the rounded scoops onto your baking sheet with enough room in between each for spreading.
- Bake for 7-9 minutes, until done to your liking. Enjoy with a glass of cold almond milk!
Looks freaking AMAZINGGG!! Can’t wait to try these!!
I’ve made these more times than I can count and absolutely love them!!!
Sometimes nothing sounds better than a simple chocolate chip cookie!
This recipe was AMAZING! All of the cookies were gone within an hour. The recipe did not yield as many as expected, but it still made plenty for my group and we all really enjoyed them. Would recommend.
I just made a batch of these and they taste great but unfortunately they look not as presentable as yours. I followed the recipe and measured the flour ‘correctly’ so I have no idea what went wrong. I wish I could insert a photo. Anyway thanks for the recipe and I’ll try again;)
My family loves these bite sized cookies. They are easy to make and perfect for adding a happy little dessert to your day!
Definitely making these for Valentine’s Day!!!
Omg can’t wait to try these!!!
Okay I have had these saved & need to make them ASAP! I love mini things (& cookies ha) so I’m excited!!
The only cookie recipe you’ll ever need! These cookies are the absolute best. The recipe is so easy to follow and it’s the one I always use.
I must have done something wrong because mine turned into a tray of praline. I didn’t not yield 7 dozen cookies; I only got 2 dozen. The batter seemed over-buttered. I’ve read through this recipe 8 times and still can’t figure out what I did wrong
Hi there! So sorry this happened to your cookies, other commenters have had great success with this recipe. Are you sure you used the full 1 + 1/4 cup of flour and just 1/2 cup of margarine? If you give this recipe another shot, we would recommend using Earth Balance vegan margarine and not allowing it to get too soft or melted before using. If your dough still seems too sticky, place the dough in the fridge to firm up before baking. You can also try out our classic chewy chocolate chip cookie recipe which is slightly different and definitely a fan favorite.
Will this recipe work if you use non vegan butter?
Hi! Can I make this using regular butter and regular milk?
hi! so sorry, we’ve actually never tried so we aren’t sure how it would turn out!
@Julia I’ve made the vegan way and I’ve also tried these using regular butter and 2% milk and they turned out just as good.
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Hello there! I’m currently baking half a batch of these cookies and I was just wondering if I could freeze or refrigerate the second half of the dough. Or would you recommend cooking them all the same day?
Hi! Yes, you can refrigerate or freeze the dough. When you bake the chilled dough, you may need to add a couple minutes to the baking time so that they fully bake.
Hi! Would these work using a gluten free oat flour?
Thank you so much! The cookies I did bake were awesome! You ladies are on to something!
Does the cooking time change if I am using this recipe to make normal-sized cookies?
Hi there! Yes, we would recommend baking normal-sized cookies for 9-11 minutes.
Hi, I had perfect cookies from this recipe the first time I made it , but I’ve tried 2 more times and the last two times , they haven’t spread at all and are very cakey , do you have any idea why this is happening?
Hi there! This is usually the result of over-measuring flour. Read this post to see the method we recommend using!
These turned out amazing! My co-workers love them!
Hi! These are delicious and easy to make. Turned out five dozen and all were gone within two days. Really a delicious cookie. Do you think this recipe would work if I used funfetti sprinkles instead of chocolate chips? Thank you for sharing your recipe!
Hi MJ, thanks so much for your comment! So glad you loved them. Yes, we do think sprinkles would be a great substitution! We wouldn’t necessarily recommend a 1:1 substitution as that may be too many sprinkles, so we’d recommend starting with less and adding more as desired.
hi can I use regular butter or will they turn out badly??
Sorry, we’ve never tried but we recommend using vegan butter if at all possible!
Hi, could you convert cups, teaspoons into grams for us please? Hard to measure the margarine in cups unless melted. For baking soda in teaspoon, use the same method as flour? Use the back of knife and scrape excess from teaspoon?