Brown Sugar Chocolate Chip Mini Cookies Without Eggs
Bite sized, buttery, and crisp. These Brown Sugar Chocolate Chip Mini Cookies Without Eggs are the perfect sweet treat to snack on!
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
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.
Nutrition
Calories: 83kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 42mgPotassium: 10mgFiber: 0.3gSugar: 5gVitamin A: 67IUVitamin C: 0.03mgCalcium: 9mgIron: 0.3mg
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