30-Minute Mini Chocolate Chip Cookies
These tender mini chocolate chip cookies combine three flours - almond, oat, and white whole wheat - with coconut oil and butter for a softer texture and nutty flavor. The dough benefits from overnight chilling, which helps the cookies hold their shape and develop deeper flavor. Perfect for portion control or when you want a smaller sweet treat that still delivers classic chocolate chip cookie satisfaction.
Ingredients
- 4 tbsp coconut oil
- 4 tbsp unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- 1 tsp pure vanilla extract
- ½ cup almond flour
- ½ cup oat flouradditional white whole wheat flour1:1adds gluten
Blend rolled oats to make oat flour or use more wheat flour
Full guide → - ½ cup white whole wheat flour, plus 2 tbsp
- ½ tsp kosher salt
- ½ tsp baking soda
- ½ cup semi sweet chocolate chips
Instructions
- 1
Beat coconut oil and butter in large mixing bowl to combine
- 2
Add sugars and mix well, then add egg and vanilla and stir well
- 3
Add almond flour, oat flour, white whole wheat flour, salt, baking soda and chocolate chips
- 4
Stir until just combined
- 5
Cover and refrigerate overnight or at least 3-4 hours
- 6
Preheat oven to 350 degrees F and line large baking sheet with parchment paper
- 7
Use small cookie scoop and place dough 1 inch apart onto baking sheet
- 8
Bake for 10-12 minutes until baked through
- 9
Remove and let cool on baking sheet for 10 minutes before transferring
Tips
Chilling the dough overnight helps cookies hold their shape and develops better flavor than the minimum 3-4 hours
Use a small cookie scoop for uniform mini cookies that bake evenly and look professional
Good to Know
Store in airtight container at room temperature for up to 5 days
Dough can be made up to 2 days ahead and kept refrigerated, or shaped cookies can be frozen for up to 3 months
Best served at room temperature
Common Mistakes
Don't skip chilling time to avoid cookies spreading too much
Don't overbake to keep cookies tender
Substitutions
Blend rolled oats to make oat flour or use more wheat flour
Full guide →FAQ
Can I make regular sized cookies instead of mini?
Yes, use a regular cookie scoop and increase baking time to 12-15 minutes, watching for golden edges.
What if I don't have oat flour?
Blend rolled oats in a food processor until fine, or substitute with additional white whole wheat flour.
How long do these cookies keep?
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.