Preheat the oven to 350° F and grease the wells of a 24-count mini muffin pan or two 12-count mini muffin pans.
In a large mixing bowl, whisk flour, xanthan gum, baking soda and salt together and set aside.
In another large mixing bowl, beat the vegan butter and coconut sugar with a wooden spoon until smooth and creamy.
Add the almond milk, maple syrup and vanilla extract. Combine.
Sift in the flour mixture and combine.
Fold in the chocolate chips.
Use a cookie scoop to scoop out dough (I used a #40 disher) and roll into balls. Place the dough balls in the mini muffin tin.
Use your hands or any round-ended tool (I used the end of a pestle from a mortar and pestle) to press the dough into the shape of the mini muffin holes.
Bake for 10-12 mins or until golden brown.
Leave the cookie cups in the tin for about 5 minutes before turning them out onto a cooling rack. Let them cool for at least 20 minutes before pouring in the chocolate filling.