Brown Sugar Chocolate Chip Mini Cookies Without Eggs
These bite sized Brown Sugar Chocolate Chip Mini Cookies Without Eggs are buttery, crisp, and so cute! These tiny delicious chocolate chip cookies are made with simple ingredients and perfect for a sweet treat or snack.
If you’re looking for more bite sized desserts, be sure to check out some of my other favorites like Eggless Mini Apricot Pies, Homemade Chewy Chocolate Caramel Candy, Vegan Dark Chocolate Mini Peanut Butter Cups, Homemade Chocolate Marshmallows Without Eggs or Pink Peppermint Ice.
A Quick Look At The Recipe
- Recipe Name: Brown Sugar Chocolate Chip Mini Cookies Without Eggs
- Ready In: 28 minutes
- Makes: 50 cookies
- Main Ingredients: salted butter, light brown sugar, all purpose flour, mini chocolate chips
- Flavor Profile: buttery, crunchy, chocolatey
- Dietary Info: eggless, no seed oils
- Difficulty: Easy!
- Why You’ll Love It: bite sized cookies with mini chocolate chips in every bite
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Why You'll Love This Recipe
- Bite Sized: Everything is better when it’s mini, duh! And these Brown Sugar Chocolate Chip Mini Cookies Without Eggs are no exception. These bite sized cookies are the perfect small treat when you just want a little something sweet. You can also eat about 4 of them to equal a normal sized cookie – which I love!
- Buttery & Crisp: This mini cookie recipe is a shortbread cookie, so they are buttery with crisp edges and the perfect amount of sweetness. That makes them the perfect snacking cookie! If you’ve ever had the Annie’s Organic Mini Cookies in the purple bag, then you will love these as they taste even better than those!
- Mini Chocolate Chips: I also use mini chocolate chips in these Brown Sugar Chocolate Chip Mini Cookies Without Eggs, because if the cookies are mini, then the chocolate chips need to be mini to match! That makes them studded with chocolate chips for being so small.
- Eggless Chocolate Chip Cookies: These Brown Sugar Mini Chocolate Chip Cookies are naturally eggless because they are a type of shortbread (or butter) cookie that simply doesn't require eggs. So, if you have friends with an egg allergy, these are the best eggless chocolate chip cookies to make because these are so damn delicious! No eggs (or flax eggs) needed at all!
Jump to:
At my bakery, the Chocolate Sea Salt Mini Cookies and Coconut Vanilla Bean Mini Cookies were incredibly popular menu items that we made daily. These buttery mini cookies with crispy edges that melt in your mouth were even more popular than cakes, baked goods with sprinkles, and more. So, of course I'm sharing a bite sized mini chocolate chip cookie recipe with you! These tiny cookies are a snackable and perfect for sharing and traveling with.
Check out more customer favorite recipes from my bakery like Cookie Dough Layer Cake, Caramel Chocolate Chip Cookies with Homemade Caramel, Old Fashioned Dutch Apple Pie, or Caramel Hot Cocoa.
Ingredients
- Coconut Oil: I use organic coconut oil in these cookies. This helps give them a crispy texture.
- Brown Sugar: I use my homemade light brown sugar in this recipe, but store bought also works.
- Butter: I use organic salted butter. But if you want to use unsalted butter, you can, just add 1/4 teaspoon of salt to the recipe. Be sure to check out Best Salted Butter for Baking for my top picks!
- Mini Chocolate Chips: Because this is a mini cookie recipe, of course I have to use organic mini dark chocolate chips! You can use regular sized chocolate chips if that's all you have, but I think they are better with mini. You could also use milk chocolate or dark chocolate chunks, as you can easily chop these really small too.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- Make sure the coconut oil and brown sugar are completely combined and there are no chunks of coconut oil. Just like when creaming butter and sugar together in regular cookies, that’s what this step is doing. If there are chunks of coconut oil, it will just melt in the cookies in the oven and create fat spots which don’t look or taste good.
- You want softened butter to be very soft for this. I always like to soften butter naturally on the counter, even overnight in the winter if needed! If you must microwave it, be sure to only do 10 second intervals per 1/2 cup so you don't end up with melted butter as melted butter can ruin the texture of these cookies.
- If you want to add nuts like pecans or walnuts, you can, but be sure to chop them up super fine because these cookies are so small. I would recommend only about 57 grams of chopped nuts.
- I use a 1 tablespoon cookie scoop for these as I love the size of the cookie scoop, being smaller in diameter and rounder. But, if you don’t have this, then a tablespoon will work too. The tablespoon will be larger in diameter so the cookie scoop won’t be as tall as if you do it with a cookie scoop. So, you may not need to flatten these very much if you’re just using a tablespoon.
- The idea behind flattening them is when they are scooped with a cookie scoop, they are completely round like a ball. But because these are a butter cookie, they don’t have any spread when they bake. So, that’s why it’s important to flatten them a little so they are like a round disk and not a round ball. Whatever thy look like when they go into the oven is how they will look when they come out, if that gives you a better idea of why flattening them is key!
- If you want to top these with flaky sea salt, don't let me stop you!
- These are a buttery shortbread cookie so they should be stored in a cool dry place. A cookie jar or even in a bowl out on the counter is the best option for these.
- High Altitude — Bake at 350°F for 14 to 17 minutes or until lightly browned on the bottoms and edges.
How to Make Brown Sugar Chocolate Chip Mini Cookies Without Eggs
- Preheat the oven to 350°F. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, brown sugar, and vanilla extract.
- Mix on low until combined and there are no chunks of coconut oil.
- Add in the butter.
- Mix on low to combine.
- Add the dry ingredients: all purpose flour and fine sea salt.
- Mix until combined into a smooth dough.
- Add the mini chocolate chips and mix to combine completely.
- Using a 1 tablespoon cookie scoop, scoop dough onto the prepared baking sheets. Then flatten the cookie dough balls slightly so they are not domed, but not larger in size (see video). You just want to flatten the tops. If you end up just using a tablespoon instead of a cookie scoop, it will already be flatter and not so round and you may not need to do this step.
- Bake for 15 to 18 minutes or until the cookies are lightly golden brown on the bottoms and edges. Allow to cool completely on the baking sheets. I find these are best if you let them sit overnight so they can set up completely.
Brown Sugar Chocolate Chip Mini Cookies Without Eggs FAQ's
These are bite sized poppable, snackable cookies. They are a butter cookie base so they are crisp on the edges and melt in your mouth. Think of those famous tiny blue bagged snack cookies, these are a better version.
These are a butter cookie, so they are slightly crispy, with a buttery melt in your mouth texture. They are not soft, no chewy texture or even chewy centers. These are not chewy cookies.
Brown sugar gives chocolate chip cookies a richer flavor and darker color. In this recipe, it's more about the flavor!
You can, but you will get a darker cookie with a little richer flavor because brown sugar has more molasses than light brown sugar.
I use a .3-ounce cookie scoop, which is about 1 tablespoon. This is the perfect size for bite-sized cookies.
You can use a 1 tablespoon measuring spoon in place of a cookie scoop!
This recipe was developed for mini cookies, because of the cookie scoop size and the baking time. If you want to make these bigger, you'll need to use a bigger scoop, ensure that they are about the same thickness as I have here, and bake them for longer.
Yes, of course! If you don't have mini chocolate chips, regular chocolate chips also work in this recipe.
If your cookies spread, something went terribly wrong as these don't spread. Most likely incorrect measuring, too much butter, coconut oil, or not enough flour. Make sure to use a digital food scale for the best results.
These don't spread very much at all, which is why we flatten the tops slightly. If you skip this step, you will just get a baked ball of dough. So, don't skip the flattening after scooping in order to the get the right size.
These Brown Sugar Mini Chocolate Chip Cookies are a buttery and crisp so they should be stored in a cool dry place. If you have a cookie jar that is an old fashioned kind (not airtight) then that's the perfect place to store them!
Because these are buttery and crisp, they last longer than classic chewy cookies. They will keep very well in the pantry at room temperature for up to 2 weeks. You can freeze them for even longer, up to 3 months.
More Eggless Chocolate Chip Cookies
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Brown Sugar Chocolate Chip Mini Cookies Without Eggs
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- 1 Tablespoon Cookie Scoop
Ingredients
- 85 grams coconut oil
- 113 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- 113 grams salted butter (softened)
- 284 grams all purpose flour
- ½ teaspoon fine sea salt
- 226 grams mini dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of coconut oil. Add in the butter and mix on low to combine.
- Add the dry ingredients: all purpose flour and fine sea salt and mix until combined into a smooth dough. Add the mini chocolate chips and mix to combine completely.
- Using a 1 tablespoon cookie scoop, scoop dough onto the prepared baking sheets. Then flatten the cookie dough balls slightly so they are not domed, but not larger in size (see video). You just want to flatten the tops. If you end up just using a tablespoon instead of a cookie scoop, it will already be flatter and not so round and you may not need to do this step.
- Bake for 15 to 18 minutes or until the cookies are lightly golden brown on the bottoms and edges. Allow to cool completely on the baking sheets. I find these are best if you let them sit overnight so they can set up completely.
- Store in a cool dry place for up to 1 week.
Video
Notes
- Always weigh ingredients for the best results.
- Make sure the coconut oil and brown sugar are completely combined and there are no chunks of coconut oil. Just like when creaming butter and sugar together in regular cookies, that’s what this step is doing. If there are chunks of coconut oil, it will just melt in the cookies in the oven and create fat spots which don’t look or taste good.
- You want softened butter to be very soft for this. I always like to soften butter naturally on the counter, even overnight in the winter if needed! If you must microwave it, be sure to only do 10 second intervals per 1/2 cup so you don't end up with melted butter as melted butter can ruin the texture of these cookies.
- If you want to add nuts like pecans or walnuts, you can, but be sure to chop them up super fine because these cookies are so small. I would recommend only about 57 grams of chopped nuts.
- I use a 1 tablespoon cookie scoop for these as I love the size of the cookie scoop, being smaller in diameter and rounder. But, if you don’t have this, then a tablespoon will work too. The tablespoon will be larger in diameter so the cookie scoop won’t be as tall as if you do it with a cookie scoop. So, you may not need to flatten these very much if you’re just using a tablespoon.
- The idea behind flattening them is when they are scooped with a cookie scoop, they are completely round like a ball. But because these are a butter cookie, they don’t have any spread when they bake. So, that’s why it’s important to flatten them a little so they are like a round disk and not a round ball. Whatever thy look like when they go into the oven is how they will look when they come out, if that gives you a better idea of why flattening them is key!
- If you want to top these with flaky sea salt, don't let me stop you!
- These are a buttery shortbread cookie so they should be stored in a cool dry place. A cookie jar or even in a bowl out on the counter is the best option for these.
- High Altitude — Bake at 350°F for 14 to 17 minutes or until lightly browned on the bottoms and edges.
Nutrition
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A customer favorite from my bake shop, these were so popular, I’m so happy to finally share this recipe so you can make them any time!
Thanks Mimi for sharing such a great recipe. If you follow the instructions completely you will end up with the best chocolate chip cookies ever ! I have baked them three times already over the weekend. They are delicious 😋. First time baking with coconut oil which to me was such a clever ingredient to use. Thanks for taking the time to explain everything in such a detail, can’t wait to try more recipes from this site.
Thank you so much, so glad you love them!