Thin & Crispy Chocolate Chip Cookies (Vegan + Gluten-Free)

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Ohhhh let me tell you these thin & crispy chocolate chip cookies were quite a labor of love. The first round—too oily and cakey after cooling; the next round, deliciously crispy and caramelized but so thin that they could barely be called a cookie (though I may release the recipe because it’s amazing in its own way.) This round though, really exceeded my expectations. Here’s what I love about them: they use minimal ingredients and come together super quickly— it truly took me 5 minutes to make the dough, then the cookies take 12-15 minutes to bake. They are thin and oh so crispy, but they still have the slightest caramelized chewiness to them in the center, ah, I could honestly talk about these cookies for hours. They MIGHT just be my new favorite.

A few things to note:

chilling the dough vs. baking right away— both acceptable here, but they will yield a slightly different result.

This cookie was my tester, I baked it immediately after making the dough. Keep in mind the dough is super soft and sticky (it’s supposed to be, don’t worry!) I spooned some of the soft sticky dough onto my silicone lined baking sheet and formed it into a round-ish shape and topped with extra chocolate chips. Baking right away yields a big, very thin and crisp cookie. (pictured below)

If you chill the dough for at least 10 minutes, you’re able to actually form it into cookie dough balls, if you bake the dough in ball form, it will take longer to spread out, resulting in a thin and crispy cookie with just a little more volume / chewiness. (pictured below)

OKAY, here’s the recipe:



yields about 10 large cookies

Dry Ingredients

1 cup oat flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon sea salt

Wet Ingredients:

1/3 cup coconut sugar

1/4 cup cold vegan butter

2 tablespoons maple syrup

1 teaspoon vanilla extract

add ins

chocolate chips or chunks (measure with your heart)


Preheat oven to 350 degrees F and line a cookie sheet with parchment paper or a silicone baking mat.

Mix oat flour, baking soda, baking powder, and salt together and set aside. Then cream together the cold vegan butter, coconut sugar, vanilla extract, and maple syrup until combined (it should look sort of the consistency of almond butter.) Add the dry ingredients in and stir until a dough forms and fold in chocolate chips.

As mentioned above, the dough will be really soft and sticky. Don’t attempt to roll it in your hands, just take a spoonful and add it to your baking sheet, then try to form it into a circular shape. If you’d like your cookies to be a little less thin and crispy, chill the dough for at least 10 minutes, then form cookie dough balls and bake. They should take between 12-15 minutes, 14 was the sweet spot for me. As long as they’re golden brown, they are good to go. They make a look a little undone in the center, but this will deflate and become chewy after fully cooling.


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