By Heather
Author: Taesha Butler
August 16, 2023
Source: Happy Kids Kitchen
Photo Source: Unsplash, ☆☆☆☆☆
Homemade School Snacks: Cookies and Bars
Mini Chocolate Chip Snack Cookies: A healthy little chocolate chip cookie that’s perfect for toddler snacks or lunch box treats. These Mini Chocolate Chip Snack Cookies are made in one bowl. They are nut-free, whole grain, and packed with nutritious ingredients like high-protein hemp seeds. The bite-sized cookies are vegan (dairy-free and egg-free) and easy to make gluten free too.
Mini Chocolate Chips Snack Cookies
Nutritious little cookies great for toddler and kid snacks. Vegan and fiber packed.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Snack
Cuisine American
Servings 24 mini cookies
Ingredients
1/3 cup neutral (flavorless) oil or melted butter avocado, vegetable, or melted coconut oil*
1/4 cup maple syrup
2 Tbsp unsweetened applesauce any mashed fruit or puree works here
1 tsp vanilla extract
2 Tbsp coconut sugar or granulated sugar
1/4 tsp fine salt omit if using salted butter
1/4 tsp cinnamon (optional)
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup quick-cooking (instant) oats see note for sub
1/2 cup plus 2 Tbsp whole wheat, all-purpose, or gluten-free flour
2 Tbsp ground flax seed (flax meal) or an extra tablespoon of flour
2 Tbsp hemp seeds (hemp hearts) or any very finely chopped nuts or seeds
3 Tbsp mini chocolate chips, divided
Instructions
Preheat oven to 350 degrees. Line a baking sheet pan with parchment paper or spray lightly with oil/non-stick spray.
In a large bowl, mix oil, maple syrup, vanilla, applesauce, and coconut sugar. Add the remaining ingredients, including only 2 tablespoons of the mini chocolate chips (the other tablespoon with be reserved to place on top of the cookies). Mix until everything in the bowl is combined.
Use a teaspoon to make small balls of the dough then place them on the baking sheet. Top each ball of dough with a few mini chocolate chips then press down lightly to flatten the cookie.
Bake until lightly golden around the edges, 8 to 10 minutes. Cool then store in an airtight container at room temperature for 5 days or freeze for up to 2 months.
Notes
*I like the flavor (or lack of flavor) of refined coconut oil best in this recipe, but any of the oil/butter options above will work well.
If you only have regular rolled oats, place them in a food processor or blender and pulse until they are broken down into smaller bits then measure a 1/2 cup.
You can leave out the chocolate chips or replace them with any cookie additions you like (just make sure the mix-ins are small enough to fit into the mini cookies).
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