BMW Group UK has announced a partnership with Global, the Media & Entertainment Group, making BMW and MINI the first automotive brands to integrate the Global Player app into their vehicles’ built-in app stores.
The deal brings a massive library of live radio, award-winning podcasts, and curated playlists to the dashboards of over 180,000 vehicles across the UK.
By integrating the app directly into the infotainment system, the service removes the need for drivers to connect a smartphone via Bluetooth or cable. Once signed in, users can enjoy a seamless transition between listening in their car, at home, or in the office, claims BMW.
The app allows drivers to pause and rewind live radio, browse thousands of podcasts and access personalized playlists using the vehicle’s native controls. Data for streaming is included for customers with a BMW Digital Premium or MINI Connected Package subscription.
“We’re excited to offer BMW and MINI customers enhanced connectivity through the new Global Player in-car app, allowing them to enjoy their most-loved music, news and podcasts with ease,” said Chris Hollis, BMW Group Customer Digital Applications Manager. He added that the addition further strengthens the brand’s “seamless in-car entertainment experience.”
The reach of the app is expected to grow rapidly, with the number of compatible vehicles projected to exceed 300,000 by the end of 2026. This expansion will include the upcoming BMW iX3 and future “Neue Klasse” models.
Stephen Toombs, Head of In-Car Distribution for Global Player, emphasized the importance of reaching listeners on the move. “We know that in-car listening plays an important role in people’s daily routines and we want to make finding the audio they love as easy as possible,” he stated.
The partnership aligns with Global’s ambition to make its content available “everywhere our audiences are.”
These Eggless Sugar Cookie Bites are soft, chewy, and perfectly festive—tiny, joyful treats that come together with simple pantry staples. Their classic vanilla-butter flavor tastes just like traditional sugar cookies, without the eggs or fuss. This recipe solves the biggest egg-free baking pain point: getting that tender, melt-in-your-mouth bite every single time. They’re easy to adapt for other allergies, making them ideal for holiday parties, school events, and family baking afternoons.
These Eggless Sugar Cookie Bites have been a sweet part of my holiday season for years. When my daughter was first diagnosed with an egg allergy, sugar cookies were one of the things she missed most—especially the soft, chewy kind you grab by the handful. After more than a decade of baking without eggs, I can promise you: you don’t need eggs to get that classic texture. You just need the right method and a little heart.
Now my grandson joins us in the kitchen, rolling dough and sneaking sprinkles, and these have officially become our “everybody-help” cookies. They’re quick, reliable, and completely allergy-friendly, so I never have to worry whether everyone can enjoy them. Because dessert should bring people together—not leave anyone out. And honestly… they’re just FUN. Kids love decorating them with frosting and sprinkles, adults can’t stop popping them into their mouths, and they disappear at every party I bring them to.
Why You’ll Want to Try My Recipe
Holiday Happiness in Every Bite: These Christmas Sugar Cookie Bites are soft, chewy, super festive, and incredibly fun to decorate and eat.
Easy to Make with Simple Ingredients: You probably have everything you need in your pantry.
Perfect for Parties: Their bite-sized shape makes them irresistible—and trust me, they disappear fast at holiday gatherings.
Allergy-Friendly Made Easy: Naturally egg-free and simple to adapt for dairy-free or gluten-free needs, so everyone at your table feels included.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
For the Egg-Free Cookie Dough
All-Purpose Flour: Gives the cookie bites their structure.
Cornstarch: Helps create a softer, more tender cookie—my favorite trick for eggless baking
Baking Powder: Helps them rise slightly and stay soft.
Salt: Balances the sweetness and enhances flavor.
Unsalted Butter: Adds richness and that classic sugar-cookie flavor. Use dairy-free butter if needed.
Granulated Sugar: Sweetens the dough and keeps the texture tender.
Cream Cheese: The magic ingredient! It replaces the binding power of eggs, adds moisture, and makes the bites chewy. Use dairy-free cream cheese to adapt.
Pure Vanilla Extract: Adds warm, sweet flavor.
Almond Bakery Emulsion: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to confirm it is safe to use.
For Decoration
Frosting (American Buttercream or Royal Icing): Either works—choose based on how you want to decorate.
Gel Food Coloring (optional): For festive holiday colors.
Holiday Sprinkles: The fun part! Use allergy-safe sprinkles if needed.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Nut-Free: The bakery emulsion I use (LorAnn’s Almond baking & flavoring ) is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to confirm it is safe to use.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Make the Egg-Free Sugar Cookie Dough
Start by whisking together the flour, cornstarch, baking powder, and salt in a bowl and set it aside. In a separate bowl, beat the butter and sugar with a hand or stand mixer until the mixture looks smooth, light, and creamy—about 3 to 4 minutes. Don’t forget to scrape the sides of the bowl so everything mixes evenly. Add the cream cheese, vanilla, and almond bakery emulsion (if using) and keep mixing until it’s all combined. Then turn the mixer to low and slowly add the dry ingredients. Mix just until the dough comes together—no overmixing needed!
Roll Out the Dough
Split the dough into two equal portions. Lay one piece between two sheets of parchment paper and roll it out to about ¼ inch thick so it doesn’t stick. Do the same with the second piece. Stack both rolled-out sheets of dough on a baking tray, cover them tightly with plastic wrap, and pop them in the fridge to chill for at least a couple of hours—or up to two days if you want to prep ahead.
Cut Into Squares
Take out one sheet of dough at a time and cut it into little squares — a pizza cutter makes this super easy. Press the scraps together, shape into a square again, and re-roll if needed. Chill again if the dough starts to warm up. Place your little cookie squares on the prepared baking sheets, giving them a bit of space.
Bake the Cookies
Bake for 10–13 minutes, just until the edges start looking lightly golden. Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely. Repeat with the remaining dough.
Decorate & Enjoy
Once they’re fully cooled, decorate your cookie bites however you want — buttercream, royal icing, sprinkles, all the fun stuff! I decorated mine with eggless royal icing (drizzle on top) and festive nonpareils.
Bake for 10–13 minutes, just until the edges start looking lightly golden. Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely. Repeat with the remaining dough.
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
Overbaking the Cookie Bites: Because they’re small, they can go from perfect to dry quickly. Pro Tip:Bake just until the edges look set. The centers might look a touch pale—that’s exactly what keeps them tender.
Frosting Melts or Slides: If you frost while they’re warm, it becomes messy fast.Pro Tip:Let the bites cool completely before decorating, especially if you’re using tinted frosting
Measure the ingredients properly! A kitchen scale is always the best option, in my opinion.
Don’t over-mix your cookie dough, or you will end up with dense cookies.
Roll the dough evenly so all cookies bake at the same rate—¼ inch is perfect.
Chill the dough for before baking; this gives the dough a chance to firm up a little and allows them to bake much better.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.
Let them dry completely before storing—usually about 2 hours.
Make the decorating part a family activity—kids love personalizing their own cookie bites.
Variations & Additions
Peppermint Twist: Add a little peppermint extract to the frosting.
Funfetti Style: Mix sprinkles directly into the dough.
Chocolate Drizzle: Drizzle melted chocolate over the cooled bites instead of royal icing.
Storage and Freezing Instructions
Store: Keep decorated cookie bites in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week.
Freeze (Undecorated): Freeze baked, undecorated cookie bites for up to 2 months. Thaw at room temperature, then decorate as usual.
Freeze the Dough: To freeze the dough, I like to roll it out first, chill it, cut it into squares, and then flash-freeze the pieces on a baking sheet. Once they’re firm, transfer the little squares to a freezer-safe bag and freeze for up to 2 months. Bake from frozen, adding 1–2 extra minutes.
Soft, chewy Eggless Sugar Cookie Bites made with everyday pantry ingredients and zero eggs. These festive mini cookies bake quickly, hold their shape, and deliver classic sugar-cookie flavor in every bite. Perfect for allergy-friendly holiday baking, parties, and family cookie trays.
Prep Time 30 minutesmins
Cook Time 13 minutesmins
Freezing Time: 25 minutesmins
Total Time 1 hourhr8 minutesmins
Servings 60small cookie bites approx.
For the Egg-Free Cookie Dough:
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Sift the flour, cornstarch, and baking powder into a bowl. Add the salt and set aside.
Using an electric hand mixer or a stand mixer, beat the butter and sugar on medium speed until smooth and creamy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the cream cheese and vanilla; mix until incorporated.
Reduce the speed to low and gradually beat in the flour mixture; beat just until incorporated, and the dough starts to come together. Divide the dough into two equal pieces.
Place one piece of dough on a big piece of parchment paper (or a silicone mat). Place a piece of parchment on top to prevent sticking. With a rolling pin, roll the dough out to about ½ inch (1.2 cm) thick. Try to shape the dough into a square. Repeat with the second piece of dough.
Place both rolled-out doughs, one on top of the other, on a baking tray, cover with plastic wrap, and freeze for 20 – 25 minutes, or until solid and cool.
Preheat the oven to 350º F (180º C). Line two baking sheets with parchment paper or silicone baking mats.
Working with one sheet of dough at a time, cut it into squares. I recommend using a pizza cutter for this. You can use pastry rulers or eyeball it. Gather up the dough scraps and form them into a square, and repeat, chilling the dough again if it gets warm.
Transfer the cookie dough squares to the prepared baking sheets.
Bake for 10 to 13 minutes or until the cookies are just beginning to turn brown around the edges. Remove from the oven and let them sit on the baking sheets for 5 minutes. Then use a wide metal spatula to transfer the cookies to a wire rack and let them cool completely. Repeat the process to cut and bake the remaining dough.
Decorate the cooled sugar cookie bites as desired. You can use American buttercream or royal icing.
If using eggless royal icing, make a batch of royal icing recipe. For a simple decoration, place the icing in a piping bag. Drizzle the icing over the cooled cookies, and then add some sprinkles. Or split this batch into three bowls and colored one batch green, one red, and left one bowl white. Ice the cookies, add some sprinkles if desired, and let the icing dry completely, about 1 1/2 hours, before serving. Once the cookies have completely dried, they can be stored either in an airtight container with waxed paper in between each layer or in an airtight bag in a single layer.
If using American buttercream, make a batch of buttercream frosting recipe. For a simple decoration, place the icing in a piping bag. Pipe or spread the frosting over the cooled cookies, and then add some sprinkles. Or split the frosting batch into three bowls and colored one batch green using 2 drops of Americolor Leaf Green Food Coloring, one bowl red using 2 drops of Americolor Super Red Food Coloring, and left one bowl white. Frost the cookie bites and add some sprinkles if desired. This frosting will not set hard, so I do not recommend stacking.
Almond Bakery Emulsion: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to confirm it is safe to use. Store: Keep decorated cookie bites in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week. Freeze (Undecorated): Freeze baked, undecorated cookie bites for up to 2 months. Thaw at room temperature, then decorate as usual. Freeze the Dough: To freeze the dough, I like to roll it out first, chill it, cut it into squares, and then flash-freeze the pieces on a baking sheet. Once they’re firm, transfer the little squares to a freezer-safe bag and freeze for up to 2 months. Bake from frozen, adding 1–2 extra minutes. Food Allergy Swaps: This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Nut-Free: The bakery emulsion I use (LorAnn’s Almond baking & flavoring ) is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to confirm it is safe to use.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Recipe Tips For Success ➤ Potential Recipe Challenges & Pro Tips:
Overbaking the Cookie Bites: Because they’re small, they can go from perfect to dry quickly. Pro Tip: Bake just until the edges look set. The centers might look a touch pale—that’s exactly what keeps them tender.
Frosting Melts or Slides: If you frost while they’re warm, it becomes messy fast.Pro Tip: Let the bites cool completely before decorating, especially if you’re using tinted frosting
➤ Extra Tips:
Measure the ingredients properly! A kitchen scale is always the best option, in my opinion.
Don’t over-mix your cookie dough, or you will end up with dense cookies.
Roll the dough evenly so all cookies bake at the same rate—¼ inch is perfect.
Chill the dough before baking; this gives the dough a chance to firm up a little and allows it to bake much better.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.
Let them dry completely before storing—usually about 2 hours.
Make the decorating part a family activity—kids love personalizing their own cookie bites.
➤ Variations & Additions
Peppermint Twist: Add a little peppermint extract to the frosting.
Funfetti Style: Mix sprinkles directly into the dough.
Chocolate Drizzle: Drizzle melted chocolate over the cooled bites instead of royal icing.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
When The New York Times moved its popular Mini Crossword puzzle behind a paywall this week, many casual players were left frustrated
Ostrava, Czechia – February 26, 2025: App store with NYT Games mobile application to be installed on iOS deviceCredit: mino21 via Adobe Stock
On Wednesday morning, The New York Times (NYT) made a shocking change to put its popular game, The Mini Crossword, behind a paywall. This move was a part of a larger effort to offer more premium and exclusive content to subscribers. However, this change has left many players – especially daily players of The Mini Crossword – feeling frustrated and cut off from their daily routines.
As the paywall crept in, The NYT also introduced new games such as Pips, but players like Matt Fondiler and Christopher Laxamana are feeling blindsided by the change because there was no prior notice.
Laxamana started playing The Mini Crossword about a year ago as a quick escape from his everyday life. He used the game as a way to bond with family and friends, sharing times and scores each day, but he was disappointed to find that the game was now behind a paywall.
“They moved my beloved Mini Crossword behind a paywall without any notice. I have a four-letter word for the NYT,” said Laxamana. He hasn’t played the Mini since the change and has tried to give the new NYT game, Pips, a chance, but is still finding himself missing the Mini. “Pips is fine, but it’s no Mini.”
For Fondiler, who has been a player of the NYT games for several years, the Mini Crossword is more than just a game to him – it’s a small accomplishment that mirrors his creative process. “I actually have always thought of the crossword puzzles as a metaphor for doing any sort of creative endeavor… It’s almost like an ego boost because you did accomplish something, even if that something is just a stupid web game.”
But with this new paywall in place, Fondiler, too, has pulled away from the puzzle. “I am definitely not paying for my stupid games,” he said. Instead of paying for access to the Mini, Fondiler said he would much rather turn to free alternative options. “I will happily do the L.A. Times crossword or any of the other newspapers that offer a mini crossword on their app.”
Both daily players expressed their disappointment to the NYT in the way the paywall was implemented.
Laxamana notes that while he hasn’t let the paywall affect his overall experience with NYT, as he still plays the other games the app has to offer, like `Wordle or Connections. He is now less likely to still be with the platform. “I’ll probably bellyache about it for another day or so before I either forget about it, subscribe, or get swooped up by another company dropping a free Mini Crossword.”
Fondiler shares similar frustrations, saying that the paywall could push casual users like himself away from the NYT app as a whole. “I would imagine that most people are like me and just looking for something to pass the time a little bit more, not to have another recurring bill.”
Both daily players agree that a free crossword option will likely emerge to cater to the disgruntled fans of the Mini Crossword. And if the NYT doesn’t adjust its strategy, both Laxamana and Fondiler say more players will just move on to another free alternative for the game.
“A good free puzzle needs to present itself into the mainstream soon… I’m not putting all my eggs in the Pips basket. Unless the eggs have dots that add up to 17,” said Laxamana.
These Eggless Brownie Bites are the perfect little treats that everyone will love! They’re chewy around the edges with an ooey-gooey center, making them totally irresistible. Plus, they’re super easy to make with simple ingredients you probably already have in your kitchen—no fancy stuff needed! These brownie bites are also way better than store-bought options. They’re made with real ingredients, so you can skip all the additives and preservatives. Whether you’re packing them in lunchboxes or serving them as a snack, they’re always a hit!
Oriana’s Thoughts On The Recipe
If you love brownies but want something a little more bite-sized (and egg-free!), then you’re going to fall in love with these brownie bites. They have that perfect combo of chewy edges and ooey-gooey centers that make every bite so satisfying. Honestly, these are one of my go-to treats when I need a quick chocolate fix. Plus, they’re so fun to make with simple ingredients you probably already have in your kitchen!
I also love that they taste so much better than store-bought. There is no long list of additives or preservatives here—just real ingredients like butter and cocoa powder. The espresso powder gives a little extra depth to the chocolate flavor, making these bites feel extra indulgent but without all the fuss of a complicated recipe.
Whether you’re packing them into lunchboxes or keeping them on hand for a snack, they’re perfect for just about any occasion. The best part is that they freeze beautifully, so you can always have some ready to go whenever you need a sweet treat!
Easy to Make with Simple Ingredients: This recipe requires nothing fancy—just basic pantry staples like cocoa powder, sugar, and flour. It’s a super easy recipe that comes together quickly.
Totally Egg-Free: This amazing recipe does not require eggs, making it perfect for those with egg allergies or intolerances or for those who just ran out of eggs.
Perfect Texture: These brownie bites hit the perfect texture balance—chewy around the edges and gooey in the middle. Every bite is pure brownie bliss!
Better Than Store-Bought: Why settle for store-bought brownies when you can make these with real ingredients and skip all the unnecessary additives? These taste richer, fresher, and so much more satisfying.
Great for Lunchboxes and Snacks: Their bite-sized shape makes them perfect for packing in lunchboxes or enjoying as an after-school snack. They’re also great for parties and gatherings!
Potential Cons Of The Recipe
They can be very rich: If you’re not used to a decadent dessert, these brownie bites might be a little too indulgent for some.
Tips To Mitigate These Cons
Balance the richness: Serve with a glass of milk or alongside some fresh fruit to cut the richness.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Butter: Adds richness and helps give that perfect chewy texture. Note: Vegan butter can be used for a dairy-free version.
Granulated Sugar: Sweetens the brownies and helps create those chewy edges.
Evaporated Milk: Keeps the brownies moist and helps bind the ingredients together. Note: You can also use either regular dairy or non-dairy milk, though the texture of the brownie bites may vary slightly. In that case, I recommend substituting half of the granulated sugar for brown sugar.
Cocoa Powder: The key to that deep chocolate flavor. Note: Use high-quality cocoa for the best taste.
Vanilla: Enhances the overall flavor and adds warmth.
Espresso Powder: Optional but highly recommended—it deepens the chocolate flavor without making the brownies taste like coffee.
Salt: Balances the sweetness and brings out the chocolate flavor.
All-Purpose Flour: Provides structure to the brownies.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Melt Butter
In a microwave-safe mixing bowl, melt the butter. Then, add sugar and evaporated milk; mix well; microwave the mixture for 2 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes, until glossy and all the sugar is dissolved.
TIP: Undissolved sugar will prevent you from getting the crackly top on the brownies, so rub a little of the mixture between your first finger and thumb to test. If it feels smooth with no grains of sugar, it’s ready. If you can feel some grains, place the mixture in the microwave and heat for 1 more minute, and then mix with the whisk for 1 -2 minutes. Repeat until you don’t feel any grain of sugar at all.
Step 2 – Add Cocoa
Add cocoa powder, vanilla, espresso powde, and salt; mix to combine.
Step 3 – Add Flour
Add the flour; stir until mostly combined.
Step 4 – Fill The Muffins Pan
With a small cookie scoop or spoon, dollop the batter into mini muffin tins, filling each about 3/4 of the way to the top.
Step 5 – Bake
Bake for 10 – 12 minutes or until the brownies are set and the tops are cracked and shiny. Let cool in the pan on a wire rack for 10 minutes. Using the tip of a knife, carefully remove the brownie bites from the pan and finish cooling on the wire rack.
Recipe Tips
Measure Carefully. Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Room-Temperature Ingredients. Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
Don’t Overmix. Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
Use a Cookie Scoop. To make evenly-sized brownie bites, portion the dough using a small cookie scoop.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. You can also use regular non-dairy milk, such as soy or oat, but the brownie bites might have a bit different texture.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
Variations & Additions
Add Nuts: Fold in some chopped walnuts or pecans for extra texture and flavor.
Mix in Chocolate Chips: For a fun twist, add chocolate chips (dark or white).
Top with Sprinkles: If you’re making these for a party, sprinkle some colorful toppings before baking to add a festive touch.
More Toppings: For extra flavor, you can also swirl in some peanut butter, cookie butter, or salted caramel on top.
Storing and Freezing Instructions
To Store: Keep the brownie bites in an airtight container at room temperature for up to 7 days.
To Freeze: Freeze the brownie bites in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They can be frozen for up to 3 months—just thaw at room temperature when you’re ready to enjoy them.
Frequently Asked Questions
Can I make these brownies gluten-free?
Yes! Just swap the all-purpose flour with a gluten-free 1:1 baking flour. Read details in the food allergy swaps section above.
Do I need to add espresso powder?
It’s optional, but highly recommended! Espresso powder enhances the chocolate flavor without making the brownies taste like coffee.
How do I keep the brownies chewy?
Be careful not to overbake them. Take them out when the edges are set, but the centers are still slightly soft—they’ll firm up as they cool.
Can I use regular milk instead of evaporated milk?
If you don’t have evaporated milk, you can make your own. Check out how to make evaporated milk at home. You can make your own evaporated milk with soy, rice, oat, or almond milk instead of dairy milk. If evaporated milk is not available and making your own is not an option, you can use regular milk. In that case, I recommend substituting half of the granulated sugar for brown sugar.
More Egg-Free Bite Size Treat Recipes You’ll Love!
These Eggless Brownie Bites are the perfect little treats that everyone will love! They’re chewy around the edges with an ooey-gooey center, making them totally irresistible. Plus, they’re super easy to make with simple ingredients you probably already have in your kitchen—no fancy stuff needed! These brownie bites are also way better than store-bought options. They’re made with real ingredients, so you can skip all the additives and preservatives. Whether you’re packing them in lunchboxes or serving them as a snack, they’re always a hit!
Prep Time 10 minutesmins
Cook Time 12 minutesmins
Total Time 22 minutesmins
Servings 24brownie bites
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Preheat the oven to 350º F (180º C). Grease generously the wells of a 24-cup mini-muffin pan with baking spray with flour.
In a microwave-safe mixing bowl, melt butter. Then, add sugar and evaporated milk; mix well; microwave the mixture for 2 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes, until glossy and all the sugar is dissolved.Tip: Make sure the sugar is totally dissolved. If you can feel some grains, place the mixture in the microwave and heat for a little longer, and then mix with the whisk until you don’t feel any grain of sugar at all.
Add cocoa powder, vanilla, espresso powder, and salt; mix to combine.
Add the flour; stir until mostly combined.
With a small cookie scoop or spoon, dollop the batter into mini muffin tin, filling each about 3/4 of way to top.
Bake for 10 – 12 minutes or until the brownies are set and the tops or cracked and shiny. Let cool in the pan on a wire rack for 10 minutes. Using the tip of a knife, carefully remove the brownie bites from the pan and finish cooling on the wire rack.
Oriana’s Notes
Evaporated Milk: You can also use either regular dairy or non-dairy milk, though the texture of the brownie bites may vary slightly. In that case, I recommend substituting half of the granulated sugar for brown sugar. Store: Keep the brownie bites in an airtight container at room temperature for up to 7 days. Freeze: Freeze the brownie bites in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They can be frozen for up to 3 months—just thaw at room temperature when you’re ready to enjoy them. Regular-size egg-free brownies: If you prefer regular-size brownies, check out Ultimate Fudgy Brownies without Eggs recipe. Food Allergy Swaps:
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. You can also use regular non-dairy milk, such as soy or oat, but the brownie bites might have a bit different texture.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
Recipe Tips:
Measure Carefully. Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Room-Temperature Ingredients. Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
Don’t Overmix. Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
Use a Cookie Scoop. To make evenly-sized brownie bites, portion the dough using a small cookie scoop.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Variations & Additions:
Add Nuts: Fold in some chopped walnuts or pecans for extra texture and flavor.
Mix in Chocolate Chips: For a fun twist, add chocolate chips (dark or white).
Top with Sprinkles: If you’re making these for a party, sprinkle some colorful toppings before baking to add a festive touch.
More Toppings: For extra flavor, you can also swirl in some peanut butter, cookie butter, or salted caramel on top.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
These Mini Vegan Chocolate Chip Muffins are the perfect little treats to have on hand. They’re soft, fluffy, and full of melty chocolate in every bite—what’s not to love? Plus, you don’t need any fancy equipment or hard-to-find ingredients. Just mix everything in a bowl, pop them in the oven, and in no time, you’ll have a batch of delicious, homemade muffins. They’re great for snacks, lunchboxes, or whenever you need a little pick-me-up. And since they’re freezer-friendly, you can always have some ready to enjoy whenever the craving hits.
Oriana’s Thoughts On The Recipe
These Mini Eggless Chocolate Chip Muffins have become an absolute staple in my household! They’re the kind of treat that I love to whip up on a Sunday afternoon, filling the house with the sweet aroma of freshly baked goodies. What I adore most about these muffins is how incredibly soft and fluffy they are, despite being egg-free and dairy-free. They’re packed with mini chocolate chips, making each bite a deliciously sweet experience.
These muffins are super easy to make, and you don’t even need a mixer! They’re egg-free and dairy-free, so they are great if you are dealing with food allergies or intolerance. With just a few basic ingredients that I always have on hand, I can have these muffins ready in no time. It’s one of those recipes that I know I can always count on.
These mini vegan muffins are also perfect for those little snack attacks. I love packing them into lunchboxes or grabbing one (or two!) with my morning coffee. They’re the ideal one-bite treat, and they freeze beautifully, so I always have a stash ready for whenever the craving strikes.
So, if you’re looking for a quick, tasty, and foolproof recipe, these muffins are a must-try!
What I Love About This Recipe
Super Easy to Whip Up: No need to pull out your stand mixer or any fancy gadgets. This recipe is straightforward and can be made in just a few simple steps.
Uses Simple Ingredients: I love that this recipe doesn’t call for anything out of the ordinary. Just a few other pantry staples. No eggs! No Milk!.
Perfect Texture: These muffins are the ultimate comfort food—soft, fluffy, and moist, with just the right amount of sweetness. The mini chocolate chips are perfectly distributed throughout, ensuring a burst of chocolate in every bite. It’s the kind of texture that keeps you coming back for more.
Perfect One-Bite Snack: These mini muffins are the perfect size for a quick snack. They’re small enough to satisfy your sweet tooth without being too indulgent. Plus, their bite-sized nature makes them great for sharing or serving at gatherings.
Great for Lunchboxes: If you’re looking for a fun and tasty treat to include in your kids’ lunchboxes, these muffins are perfect. They’re easy to pack, don’t crumble too much, and will surely be a hit with the little ones.
Freezer-Friendly: I’m all about making life easier, and these muffins are excellent for batch baking and freezing. Make a double batch, freeze half, and you’ll always have a quick snack ready to go.
Potential Cons Of The Recipe
Even though I adore these muffins, there are a few potential cons worth mentioning.
Shelflife: They might dry out quicker than expected if not stored properly.
Sweetness: They might be a bit sweet for some, especially if you’re not a big fan of sugary treats.
Tips To Mitigate These Cons
Storage: As soon as these muffins cool, store them in an airtight container to keep them moist.
Sweetness: If you prefer a less sweet treat, you can reduce the amount of chocolate chips or use dark chocolate chips for a more balanced flavor.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
All-Purpose Flour: This is the base of your muffin batter, giving the muffins structure. If you prefer, you can substitute a gluten-free all-purpose flour blend.
Baking Powder & Baking Soda: These are your leavening agents, helping the muffins rise and become fluffy. Note: Make sure they’re fresh for the best results.
Salt: A pinch of salt enhances the flavors and balances the sweetness of the muffins.
Mini Chocolate Chips: The star of the show! These tiny chips ensure chocolatey goodness in every bite. Note: Use you favorite dairy-free or vegan mini chocolate chips.
Oil: Oil keeps the muffins moist and tender. You can use vegetable, canola, avocado, or any neutral-tasting oil of your preference.
Granulated Sugar: This adds sweetness to the muffins.
Milk: Milk adds moisture to the batter. Note: You can use dairy or any plant-based milk, like oat or soy, depending on your preference.
Apple Cider Vinegar: This might seem like an odd ingredient, but it’s key in creating a tender crumb in eggless baking. It reacts with the baking soda to help the muffins rise.
Vanilla: Vanilla extract adds a lovely depth of flavor, complementing the chocolate and adding sweetness.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Add mini chocolate chips; mix to combine.
Step 2 – Combine Wet Ingredients
In a medium mixing bowl, mix oil, sugar, milk, vinegar, and vanilla; mix until well combined.
Step 3 – Mix Dry and Wet Ingredients
Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.
Step 4 – Fill The Pan
Spoon the batter evenly into the muffin cups or liners, about one heaping teaspoon each. I like to use a small cookie scoop.
Step 5 – Bake
Bake for 10 – 12 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Carefully remove the mini muffins from the oven. Allow them to cool for 5 minutes in the muffin pan, then transfer them to a wire rack to continue cooling.
Recipe Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting, giving it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups. For mini muffins, use a small cookie scoop.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of regular milk, use non-dairy milk like soy or oat milk. Also, use your favorite mini dairy-free chocolate.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nut-Free: This recipe is naturally nut-free, but always double-check your ingredients if you’re baking for someone with nut allergies.
Variations & Additions
Add Some Zest: Try adding a teaspoon of orange or lemon zest for a citrusy twist.
Top with Crunch: Sprinkle the tops with coarse sugar or chopped nuts before baking for a bit of extra texture and sweetness.
Storing and Freezing Instructions
Storing: Store the muffins in an airtight container at room temperature for up to 3 days. To keep them fresher for longer, you can store them in the fridge for up to a week.
Freezing: To freeze, place the cooled muffins on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. To enjoy, just thaw at room temperature or warm them in the microwave for a few seconds.
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can! However, using whole wheat flour will result in a denser muffin. If you prefer a lighter texture, you can use half whole wheat and half all-purpose flour.
Can I make these muffins vegan?
Absolutely! Simply use a plant-based milk and ensure your chocolate chips are dairy-free.
How can I make the muffins less sweet?
You can reduce the amount of chocolate you add to the batter and use dark chocolate chips for a less sweet option.
What can I use instead of apple cider vinegar?
White vinegar or lemon juice can be used in place of apple cider vinegar. They all work similarly by reacting with the baking soda to help the muffins rise.
More Egg-Free Muffins Recipes You’ll Love!
Recipe Card 📖
Mini Eggless Chocolate Chip Muffins (Egg-Free and Dairy Free)
These Egg-Free and Dairy-Free Mini Chocolate Chip Muffins are the perfect little treats to have on hand. They’re soft, fluffy, and full of melty chocolate in every bite—what’s not to love? Plus, you don’t need any fancy equipment or hard-to-find ingredients. Just mix everything in a bowl, pop them in the oven, and in no time, you’ll have a batch of delicious, homemade muffins. They’re great for snacks, lunchboxes, or whenever you need a little pick-me-up. And since they’re freezer-friendly, you can always have some ready to enjoy whenever the craving hits.
Prep Time 10 minutesmins
Cook Time 12 minutesmins
Total Time 22 minutesmins
Servings 24mini muffins
Instructions
Preheat the oven to 350º F (180º C). Spray the mini muffin pan cavities with nonstick spray or line them with mini cupcake liners.
Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Add the mini chocolate chips and mix to distribute.
In a medium mixing bowl mix, oil, sugar, milk, vinegar and vanilla; mix until well combined.
Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.
Spoon the batter evenly into the muffin cups or liners, about two teaspoons each. I like to use a small cookie scoop.
Bake for 10 – 12 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Carefully remove mini muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Storing: Store the muffins in an airtight container at room temperature for up to 3 days. To keep them fresher for longer, you can store them in the fridge for up to a week.Freezing: To freeze, place the cooled muffins on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. To enjoy, just thaw at room temperature or warm them in the microwave for a few seconds.Full Size Muffins: Use my Eggless Bakery-Style Chocolate Chip Muffins recipe. Food Allergy Swaps:
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of regular milk, use non-dairy milk like soy or oat milk. Also, use your favorite mini dairy-free chocolate.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nut-Free: This recipe is naturally nut-free, but always double-check your ingredients if you’re baking for someone with nut allergies.
Recipe Tips:
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting, giving it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups. For mini muffins, use a small cookie scoop.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Variations & Additions:
Add Some Zest: Try adding a teaspoon of orange or lemon zest for a citrusy twist.
Top with Crunch: Sprinkle the tops with coarse sugar or chopped nuts before baking for a bit of extra texture and sweetness.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
