Thin Crispy Vegan Chocolate Chip Cookies (Gluten Free)
Deliciously thin vegan chocolate chip cookies with crunchy, crispy edges and a buttery chewy center. The BEST thin crispy chocolate chip cookies!
Are you a fan of thin and crispy chocolate chip cookies? My sister, Jenny, absolutely loves everything thin and crispy. I mean, if she could make ice cream thin and crispy, she would. In a second.
Let’s just say… these thin and crispy vegan chocolate chip cookies are Jenny’s absolute favorite.
And that’s saying A LOT. Like, once I saw her meticulously crisp up 100 tater tots on two large baking sheets for, like, 65 minutes. She turned each tot over by hand (okay, by chopstick), lovingly, carefully. She literally turned each one over and crisped each side thrice (yes, thrice) before deeming them “ready.”
Thin Chocolate Chip Cookies: Crunchy, Crispy Delight
So when I say these thin ‘n crispy vegan chocolate chip cookies are her fave. I mean business. Dive into these crispy, crunchy, buttery-centered Thin & Crispy Vegan Chocolate Chip Cookies and ENJOY.
But, don’t dive, because crispy chocolate chip cookies are hard. And crunchy. So… maybe save the diving for these softer gluten free vegan oat flour chocolate chip cookies instead. Heehee…
How to Make Thin Crispy Chocolate Chip Cookies Vegan
Preheat
Before you get started, remember to preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Whisk the Dry
Whisk together all of the dry ingredients.
Whisk the Wet
Whisk together all of the wet ingredients.
Combine & Fold
Add the dry ingredients into the wet ingredients’ bowl and whisk until it’s all well mixed. Fold in chocolate chips. You’ve made your thin crispy chocolate chip cookie dough!
Scoop
Scoop and drop the cookie dough onto the baking sheet your prepped earlier. Make sure to drop just 6 balls of cookie dough onto the large baking sheet—these cookies are gonna be BIG!
Bake, Cool and Enjoy
Bake, cool and enjoy the best crispy thin chocolate chip cookies on the face of this planet! Oh yeah, I said it. 😉
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The Taste & Texture of Vegan Thin and Crispy Chocolate Chip Cookies
My deliciously thin vegan chocolate chip cookies boast crunchy, crispy edges, with a buttery chewy center. These are the best vegan gluten free chocolate chip cookies—and one of my first crispy, crunchy vegan cookie recipes. I so hope you enjoy them!
Testimonials
Kaylee says, “I’ve never left a comment on a recipe. But this one deserves a comment. This one actually deserves a Michelin star and a trophy. These were the best f**%!#< cookies I have ever had in my life. I am not even vegan. My husband has gluten and dairy allergies. He paid me $50 to make him “crispy” cookies out of a sweet tooth desperation. Upon a Google search for “easy gf df cookies” – the internet Gods gifted me this treasure that will forever change our lives. I was so paranoid something would happen to my access of this gem, I had to write the recipe down and put it in my safe keeping box just in case the internet exploded. Thank you. Thank you. I’m SICK of all these disgustingly soft cookies that are on every single health conscious baking blog. I thought we were doomed to them because of my husband’s allergies. Until this. You don’t have to be deprived of good cookies any longer. This is what you’ve been waiting for… It made 12 perfect, gigantic cookies which crisped to perfection right at 14 minutes as promised.
If you’re reading comments trying to decide if you should make these cookies, just stop. Make. The. Cookies.”
Nana says, “I made these cookies today, and they were awesome! … Perfect crispiness & crunchiness, not too sweet. I gave some to my brother and he just couldn’t stop binging it…he even told me they were the best thing I’ve ever baked. Yay! Thank you so much for sharing the great recipe, I’m sure I’m making more!”
Kimery says, “These cookies are so crispy and delicious, they really hit the spot. I have made them twice now and I don’t know about sitting then for up to a week because they never last more than 3 days in my house. Even my picky kids love these. Thank you for this excellent recipe.”
Nicola says, “Amazing recipe. Best vegan cookie I’ve ever made … and I’ve tried quite a few recipes. My daughter is transitioning to a vegan diet and she loves these. She says they don’t taste vegan, which is a compliment from a 15 year old! 🙂 ”
Nicole says, “I don’t know if I’ve ever reviewed a recipe before, but as I bite into my last cookie, I feel compelled and as if I’ll carry an immense and heavy feeling of regret with me for the rest of my life…
These cookies are To. Die. For.
…these were “Just like Mrs. Fields” (I think they are better) and she ate three in less than an hour.”
Vegan Cookies We ❤️: Vegan Banana Cookies with Peanut Butter (GF) · Easy Chewy Vegan Trail Mix Cookies · Healthy Vegan Oatmeal Cranberry Cookies
How to Store Vegan Thin Crispy Chocolate Chip Cookies
Room Temperature
Store your delicious vegan chocolate chip cookies in an airtight container for 1-2 weeks. As always, keep your vegan chocolate chip cookies out of direct sunlight and away from heat sources so they don’t spoil! 😉
Freezer
Store your crispy chocolate chip cookies in a freezer-friendly container. Keep the thin chocolate chip cookies for 1-3 months in the freezer. Allow cookies to thaw for 10-20 minutes before enjoying!
Crunchy, crispy chocolate chip cookies with irresistible buttery chewy centers. The best thin chocolate chip cookies!
Tools for the Best Thin Crispy Chocolate Chip Cookies
Click below to see the tools & ingredients I use to make the best vegan chocolate chip cookies ever!
- Medium Cookie Scoop: I love using cookie scoops to make the best vegan chocolate chip cookies. They’re great for even cookie dough distribution! Try the small cookie scoop for easier portion control.
- Coconut Oil: I love using virgin coconut oil instead of butter in my vegan cookie recipes. This one’s unrefined, cold-pressed and great in vegan baking.
- Coconut Sugar: my favorite refined sugar-free ingredient to use in place of cane sugar.
- Vegan Chocolate Chips: these dairy-free chocolate chips melt so beautifully in chocolate chip cookies & are just the right size for yummy chocolate flavor!
Was Jenny right, or was Jenny right? Are these not the best thin crispy vegan chocolate chip cookies ever?? I mean, as a high school teacher, she’s pretty much right about everything. Ya know? 🙂 I hope you truly enjoyed baking with me today! It’s my life’s joy to share in these kitchen adventures with you. ‘Til the next one…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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Thin Crispy Vegan Chocolate Chip Cookies (Gluten Free)
- Total Time: 39 minutes
- Yield: 18-22 large cookies (mine made 20 cookies) 1x
Description
Thin Crispy Vegan Chocolate Chip Cookies (Gluten Free): deliciously thin vegan chocolate chip cookies with crunchy, crispy edges and a buttery chewy center. The BEST thin crispy chocolate chip cookies—that happen to be gluten free and dairy free!
Ingredients
Dry Ingredients
- 1 ½ cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- 1 teaspoon baking powder
- 1/3 teaspoon salt
Wet Ingredients
- ½ cup melted coconut oil
- ½ cup + 2 tablespoons coconut sugar
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes)
- 1 ½ teaspoons pure vanilla extract
- 2 tablespoons pure maple syrup
Add-ins
- 1 ¼ cups vegan chocolate chips
Optional Topping
- 2–3 tablespoons vegan chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk together all the dry ingredients: oat flour, baking powder and salt. Set aside.
- In a large bowl, whisk together the wet ingredients: coconut oil, sugar, flax egg, vanilla and maple syrup. Whisk until well mixed.
- Add the dry mixture to the wet mixture. Whisk as long as you can. Switch to stirring and folding with a rubber spatula until no flour patches remain. Fold in chocolate chips.
- Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, with a lot of space to spread (about 6 cookies per large cookie sheet). Cookies will spread a lot—they’ll be large and flat when done baking. Cookie dough will be very soft (like liquid gel) and begin spreading before baking. If desired, use the back of a spoon to nudge cookies into a prettier circular shape. Dot with chocolate chips—save half if you want to press more in after baking (those chips are a bit more visible).
- Bake for 12-16 minutes—bake on the higher end for crispier cookies. Mine took 14 minutes. Optionally, press chocolate chips into the tops of cookies. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Then, transfer cookies directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!
More Gluten Free Vegan Chocolate Chip Cookies!
Notes
*If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy/crumbly cookies.
Storing Instructions: Store in an airtight container for 1-2 weeks.
Freezing Instructions: store in a freezer-friendly container or bag. Keep for up to 1-3 months. Thaw at room temperature for about 10-20 minutes before enjoying. Or, warm in the microwave for about 5-10 seconds.
Nutrition Information is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 22 servings per recipe, made without optional toppings.
- Prep Time: 25 mins
- Cook Time: 14 mins
- Category: Dessert, Snacks
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 42mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
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So so so delicious!! Thank you!
Woohoo! So glad to hear you enjoyed the cookies Sandy! .
Making this recipe again, I always use organic butter in all of your recipes & it always works! We eat gluten free but not vegan. . Perfection!
Woohoo! I’m so thrilled that you enjoy the recipes so much Kami, and glad to know they work with organic butter. 🙂
Hi, is there any other oil i can sub for coconut, like maybe olive?
Hi Kate! I haven’t tried it myself, but I’ve have other readers use olive oil in some other recipes with good results. Let me know how it goes!
The cookies tasted DELICIOUS. I let it cook down, but I noticed that it crumbles a bit quick. Not sure where I went wrong, will try it once more. I substituted honey for maple syrup. Please help me out on this.
Hi Lakshmi, I’m so glad that you enjoyed the taste! I think the issue might be in subbing the maple syrup with honey because maple syrup is much more liquidy than honey. It could be that that ingredient sub made the recipe too dry, resulting in crumbly cookies.
Otherwise, did you make any other changes? And did you prep the flax egg and allow it to set for 15 minutes before adding it into the wet ingredients? It’s hard to know without being right there with you in the kitchen, so hopefully some of these questions will help out. 🙂
Amazing recipe. Best vegan cookie I’ve ever made … and I’ve tried quite a few recipes. My daughter is transitioning to a vegan diet and she loves these. She says they don’t taste vegan, which is a compliment from a 15 year old! 🙂
That’s so fantastic to hear Nicola! . And such wonderful praise from your daughter! You totally made my day.
I don’t know if I’ve ever reviewed a recipe before, but as I bite into my last cookie, I feel compelled and as if I’ll carry an immense and heavy feeling of regret with me for the rest of my life…
These cookies are To. Die. For.
I initially decided to make them because I am vegan and wanted to make some cookies for a friend’s birthday. She watches her sugar and eats less gluten than most, so these looked perfect. They were extremely easy to make I followed the recipe to a T with one exception- I would say that I probably added about 1/2 – 1 additional teaspoon of vanilla as I tend to have a heavy hand anytime pure vanilla is involved.
I cooked different batches at different times and they all came out absolutely delicious! I brought them to my friends and we ate them in a champagne bar- I must say they paired perfectly with our selections. The birthday girl continued to exclaim that these were “Just like Mrs. Fields” (I think they are better) and she ate three in less than an hour.
I was left with about half of the recipe and selfishly kept them all to myself. The fact that oats are being used and there is no refined sugar make this such a wonderful cookie for everyone to enjoy! It will definitely be my go to recipe from here on out.
*I was the only vegan in the bunch and the other ladies both asked me for the recipe.
Thank you so much!
Hi Nicole! Oh my goodness, I am floored, humbled, and tbh, beaming after reading your comment. 🙂 It truly, truly made my day. I loved reading every aspect of your comment—it felt like a cookie diary! Pure vanilla is seriously the best, tell me more about this champagne bar (!!!), and better than Mrs. Fields?! Beaming over here! It’s my absolute pleasure. 🙂 Happy baking!
Hi,
This recipe looks great:)
Can you substitute vegan butter, Myokos, for the coconut oil?
Thanks in advance!
Deborah
Hi Deborah! Hmm, I haven’t tried it myself with that particular brand, but I’ve hear other readers try it in various recipes with good results. If you give it a go, let me know how they turn out! 🙂
I love thin and crispy – so good! Can you substitute a real egg for the flax egg? Or will it change the crispiness/texture? Thanks!
Hi Kathy! I haven’t tried it myself, but it should be fine. Let me know how it goes!
I can’t find the chia egg comment but I used that instead of the flax because I’m out of flax. Worked wonders!
Thanks for this recipe! Some notes:
-I made these with 1cup oat flour, and the remaining 1/2 cup I replaced with fine-ground blanched almond flour. They turned out great!
-After sifting my ground oats, I blended the remaining course bits in a spice grinder & used it, so as not to waste.
-I also added a wee pinch of course salt to the tops of the cookies– if you like salty-sweet, I recommend it!
Ooh!! That sounds fabulous! Thanks for sharing your notes—I’m sure other readers will appreciate it. 🙂 Enjoy!
Can you recommend any coconut sugar supplements? It’s not readily available/easy to come by for me. Thanks!
Hi Katie! You could try using organic brown sugar. Let me know how it goes!
These are some good looking cookies and your recipe was so easy to read!
Thanks so much Amanda!
I made these and they’re amazing! They taste like something you couldn’t make at home. I added a few extra tablespoons of oat flour and mixed dark and semisweet chocolate chips, full-sized and mini. Delicious!
Yay! I’m so loving the chocolate chips choice, btw. Glad they were a hit! .
Hello Demeter! Do you have any suggestions for another GF flour to substitute the Oat Flour in the recipe? My boyfriend can’t have oat and wondering what you think of rice flour as a sub? Thank you!
Hi Emi! I can’t say on the rice flour since I haven’t tried it. But for most readers, gluten free all purpose flour seems to work as a good sub for oat flour. Good luck & let me know how they turn out! Xo
I am a sucker for any kind of chocolate chip cookie! These look great!
LOL same here! . Thanks Ashley!
These turned out incredible. So crispy and buttery, just perfect.
Oh that’s wonderful! . So happy to hear it Aimee!
These cookies are awesome and I just love how they are vegan and gluten-free friendly.
Woohoo! So happy you’re enjoying them Billy!
Yum! I love these thin and crispy cookies!
Yay! I know, aren’t they the best? .
I am SO happy I found this recipe! The texture is perfect, similar to Tate’s which are my family’s favorite! Next time I am going to make a double batch and freeze some!
Oh that’s so wonderful to hear Lauren! . These are definitely a must for all crispy, crunchy cookie lovers!
These cookies are a must try option and I just cant wait to gift them to my loved ones.
Absolutely! As my sister can attest to, they definitely make great gifts! .
Oh, I love a thin and crisp cookie, and the texture on these looks perfect! The maple addition sounds delicious as well. Can’t wait to make these. Thanks for sharing!
I know, aren’t thin crispy cookies the best? . I know you’re just going to love them Amanda!
I love that these Cookies are so thin! They looks crispy and chewy! OMG!
Yass! They’re seriously irresistible!
OMG! These cookies look incredibly delicious! Your pictures are appetizing! I cannot wait to try your recipe!
Haha thank you so much Irina! .
I have made many of your recipes with great success. I decided it was time to post a comment because this was my favorite ever! I’m with your sister about crispy things. I had made a vegan cheesecake for dessert yesterday, and right before serving it I realized that it had frozen solid in my fridge so I googled crispy vegan oat flour chocolate chip cookies because I only had oats for flour in the house. This recipe came up and I baked the cookies on the fly using about 1/3 olive oil as I was low on coconut oil. A-MAZ-ING! There were only a couple left at the end of dinner so I put them in a glass jar. THEY STAYED CRISP—WOW! This will now be my go-to chocolate chip cookie. Thank you.
That’s so wonderful to hear! 🙂 Favorite ever?? Say what?! 😀 Love that it worked with olive oil (I must try this!!). I shall think of you and my sis when I bake more crispy cookies in the future. Your comment made my day! Happy baking & eating, Theron!