Man, do I LOVE a good cookie! Soft, chewy, ooey and gooey… YUM. These mini vegan chocolate chip cookies are all of that and more. They are oil-free, naturally sweetened and made with quality ingredients, making them suitable for any kid as a school or at home snack and adults can enjoy them too! Made with only 5 ingredients and ready in just about 15 minutes. Perfect snack or dessert to add to your plant-based family’s meal plan!

This Vegan Mini Chocolate Chip Cookies Recipe is:

  • a great plant-based snack
  • a tasty and simple dessert option
  • loaded with quality nutrients

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Vegan Mini Chocolate Chip Cookies Recipe
Prep time
Cook time
Total time
*if you aren't a huge fan of tahini, like me, sub peanut butter instead!
Recipe type: Snack/Dessert
Phase: 2
Serves: 6 cookies
  • ½ cup white whole wheat flour
  • ⅛ tsp baking soda
  • ¼ cup maple syrup
  • ¼ cup creamy tahini (sub peanut butter if you aren't a tahini fan)
  • ¼ cup vegan chocolate chips or chunks
  1. Preset your oven to Bake at 325°F and line a baking sheet with parchment paper.
  2. In a bowl, add and mix together the flour and baking soda.
  3. Add the maple syrup and tahini (or peanut butter if you don't like tahini) and mix until everything is evenly combined.
  4. Gently fold in the chocolate chips.
  5. Place 1 teaspoon of batter per cookie onto the baking sheet evenly spread apart from one another by about an inch.
  6. Bake for 12 minutes, then remove and allow to cool down to room temperature before eating or storing in a container.
  7. Enjoy!
No refrigeration needed. Best eaten within one week from making them.


Cedric Torres

Plant Based Athlete at Plant-Based Stride
Cedric is a graduate of The University of South Florida with a degree in Cell & Molecular Biology. He has a career in nutrition research and is attending school to become a registered dietitian. He also runs and is a proud vegan cook! Follow on Instagram @plantstride_cedric.
Cedric Torres

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