Preheat oven to 350 degrees. Oil mini muffin tins using a cooking spray and place the pan in the freezer until ready to be used.
In a high-speed blender, pulse together the wet ingredients until combined. About 3 pulses.
Add dry ingredients and pulse again until just barely combined, about 5 pulses. Using a silicone spatula, stir in chocolate chips.
Spoon dough evenly into frozen greased mini muffin pan. Optional: smooth using the back of a spoon for a shiny finish, or add a sprinkle of chocolate chips to the top of each.
Bake for 8 minutes and let cool completely before removing from the pan. Pack in an airtight container once completely cooled and store for 3 days.