These chocolate chip cookie “muffin” treats are one of my favorite and EASIEST desserts to create. They technically aren’t a muffin - but I used a muffin tin to bake them in and look wise that is what they resemble. Texture wise, they are a cross between a crunchy chocolate chip cookie and slightly soft and cake like in the middle- almost like a scone and filled with chocolate chips.
It is like a hybrid between a cookie, muffin, scone and a chocolate chip blondie, but whatever you want to call them, you have to make them!
You’ll need gluten free flour, (regular flour works too!), an egg, coconut sugar, dairy free butter, chocolate chips, and just a few others to make these. Also, you can add in anything else you would like, raisins, oatmeal, or chopped nuts.
After they cooled off after baking in them in the oven, I froze them so I could keep them for longer, but to be honest, I ended up preferring them that way because they tasted like frozen cookie dough!
They are completely dairy free and gluten free! They are low in sugar and make the perfect afternoon treat or post dinner snack.
Heres the recipe!
Prep time: 5 minutes
Bake time: 16-18 minutes
Total time: less than 25 minutes
1 cup all-purpose four (or sub gluten free flour)
1/2 cup melted butter (I used Earth Balance Vegan Butter)
1 cup coconut sugar
1 tbsp. vanilla
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 cup (or more) dairy free chocolate chips.
Additional add ins: handful of raisins, 4 tbsp. oatmeal, chopped nuts.
Preheat oven to 350 degrees and spray a muffin tin with cooking spray
In a bowl mix the melted butter, coconut sugar, egg, and vanilla until well combined.
In a separate bowl, mix together the flour, baking soda, baking powder, sea salt.
Combine the wet ingredients with the dry ingredients. Stir until combined.
Add in the chocolate chips and any additional add ins, if using. Gently mix.
Add about 1 heaping 1 tbsp. of the dough into the prepared muffin tin.
Bake at 350 degrees for about 15 minutes. The tops and edges will brown and be slightly crispy.
Allow to cool completely and remove from muffin tin.
Store in an airtight container for up to 1 week in fridge or freezer for longer!
Both gluten free flour and all-purpose flour will work. I have not tried any other subs with the flour.
I have not tried any subs with replacing the butter, such as coconut oil. You can however, replace with regular butter if not dairy free.
The first time I made these I used 1/2 cup coconut sugar and they weren’t sweet tasting at all. If you prefer things on the sweeter side use 1 cup, but if you want somewhere in the middle I suggest using 3/4 cup. It will not change the texture at all.