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4.74 from 15 votes

Impossible Mini-batch Chocolate Chip Cookies

Prep Time5 minutes
Cook Time12 minutes
Course: Breakfast, Dessert, Snack
Keyword: chocolate, chocolate chip, chocolate chip cookies, cookies, easy recipes, flourless, gluten-free, plant-based, small-batch, vegan
Servings: 4 cookies
Calories: 186kcal

Equipment

  • Cookie sheet or similar

Ingredients

  • 1/4 cup nut/seed butter (64 g) peanut butter works best
  • 1/4 cup sugar (48 g) brown/coconut sugar works best for that chewy texture
  • 1 tbsp mashed banana (15 g) trust me on this!
  • 1/2 tsp baking soda
  • 1/4 tsp vanilla extract
  • pinch of salt (more coarse salt to sprinkle tops)
  • 2 tbsp chocolate chips (30 g) I used chocolate chunks, yum.

Instructions

  • Preheat oven to 350F and line a cookie sheet with parchment.
  • In a medium bowl add all but chocolate chips and mix together using a fork until nice and smooth. Stir in chocolate chips.
  • Using 1 heaping tablespoon per cookie, scoop the dough and roll into a ball. Place on the baking sheet, allowing at least 4 inches of space between each cookie.
  • Bake for 12-13 minutes until the cookies are beautifully crackly and set.
  • Sprinkle with some extra sea salt on top (optional) and let your cookies cool another 5-10 minutes (they firm up as they cool) and enjoy!

Notes

  • I have tried these cookies with peanut and almond butter, both worked beautifully. If your nut/seed butter is very runny you might want to chill your cookie dough in the fridge before baking to avoid cookies spreading too much. Alternatively you can add 1-2 tsp of oat/almond/regular flour to thicken the dough back up.

Nutrition

Serving: 1 cookie | Calories: 186kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 143mg | Potassium: 131mg | Fiber: 2g | Sugar: 18g | Vitamin A: 19IU | Vitamin C: 0.4mg | Calcium: 63mg | Iron: 1mg