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. 😉
Vegan Cookies You’ll Love: Healthy Vegan No Bake Cookies without Milk! · Easy Gluten Free Vegan Oatmeal Raisin Cookies · The BEST Gluten Free Oatmeal Chocolate Chip Cookies
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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📸 Did you make this thin chocolate chip cookies recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
Delicious Vegan Cookies Recipes
- 4 Ingredient Ultimate Chewy Vegan Coconut Cookies
- My Favorite Vegan Oatmeal Chocolate Chip Cookies!
- Simple & Easy Vegan Oatmeal Cookies
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- …and Vegan Chocolate Covered Pretzels, just for fun 😉
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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I can’t get enough! Good thing these cookies are thin, hehe..Love the crispy and chewy texture!
LOL I know, these always seem to disappear within seconds of taking them out of the oven. 😂 Glad to know you’re enjoying them!
I love the crispy goodness! The clean ingredients are an added bonus.
Yes! So much to love in these cookies. ☺️
These thin chocolate chip cookies came out perfect! I love to dunk them in milk as they still retain some of the crispiness. Thanks for the recipe!
Ooh, now you’ve got me drooling Ana! 🤤 So happy you’re enjoying them!
These are perfect for my brother in law who has a terrible dairy allergy and huge bonus that everyone else loves them also.
Haha how perfect! So happy to hear they’re a hit with everyone. 🙂
These cookies were amazing! Thin and crisp, just like its name!
So happy to hear it Michelle!
Always looking for new cookie recipes to try. These look fantastic!
Oh you’re definitely gonna love these Wanda!
Easy and delicious! Love the simplicity of your cookie recipes. Thanks for another winner! 🙂
Aww thank you Traci! 😊
Can we use jaggery powder instead of sugar
Hi Vinita. I haven’t tried it myself here so I can’t say for sure, but I have had a few readers use jaggery in other recipes with good results. If you try it here, please let me know how they turn out!
Hello, Demeter! I never ever comment on recipes but have to on this one. (And you might even see me again one of these days! 😉) This recipe is perfect and and everything that I hoped for. The cookies are flat and crispy (my favorite!) and amazing texture. Perfect treat. For health, I am staying off gluten, dairy, and sugar and it was really hard finding someone like you who understands and makes all kinds of great recipes. Thanks to you, I am able to enjoy things that I wasn’t. I am definetly recommending you to everyone I know!
Hello AP! It’s so wonderful to hear how much you’re enjoying the cookies. 😊 I’m so pleased that you found my recipes, and cannot wait to see what you try next!
Thank you SO MUCH!!! 😘
Hugs!! xoxo
Ok so I made these cookies and they came out exactly as described, thin crispy chewy and just the right amount of sugar. I am super happy I decided to bake these….and now they will be my go to cookies everytime I crave something sweet 👍
Wooohooo!! Don’t you just love when that happens? I’m also super happy that you gave my recipe a shot, Richa. 🙂 Thank you for taking the time to try it out and let me know what you thought. Can’t wait to see what you try next!
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.
Note: I subbed a regular egg for flax egg because I was out of flax. Obviously, they turned out great.
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.
Oh. My. Goodness!!! Kaylee, your comment had me laughing, happy sighing, and just all around BEAMING. I mean, it’s like it’s my job or something. 😉 I love that your hubby paid you $50 to make crispy cookies! Thank you, thank YOU for taking the time to write such a sweet and, frankly, hilarious comment. You made my day and gave me some much needed giggles. Happy baking & crispy cookie eating to you and your husband!
Hi. The cookies looks great. By the way, do you have the ingredients measurement in metric? Thanks.
These are so tasty and not too sweet, although my cookies didn’t turn out anything like the pictures here. I will be trying again though and make my own oat flour this time. Thank you for this yummy recipe 🙂 I’ll let you know if it turns out on the next try.
Did you make any substitutions? 🙂 Can’t wait to hear about the next try!
I have been looking for a healhy recipe cookies and these turned out great!
I brought them to my fam lunch and everyone loved it too!
Thank you!
How perfect! So happy everyone enjoyed them Jae! 😊 Thank you for taking the time to let me know!
Simple and tasty! My cookies did not turn out like the photo (mine were not as flat) but still crispy and and satisfying. I love the use of Oat flour over Almond like other recipes, it is what allows these to have that crunch that is so nostalgic. I will definitely be making this recipe again.
I’m so happy to hear you enjoyed the cookies! I really wanted to make something with that classic satisfying crunch, ya know? Glad they were a hit!
I made these cookies today, and they were awesome! I used chia egg instead of flax egg, and the result turned out fine. 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!
Sounds like you’ve got one lucky brother! 😊 I’m so happy to hear that you’re all enjoying the cookies, and thanks for letting me know about the chia egg!
I usually don’t comment but couldn’t resist here. I made this recipe today as soon as I saw it. I was looking for an easy crispy oatmeal cookie and this is the best. I used 1 cup oat flour and 1/2 cup almond flour. Used 1 tablespoon of maple syrup instead of 2, used a regular egg and brown sugar and yet it turned out amazing. It will be my go to recipe. Also just started following you on insta 😀
Hi Aarthi! I’m so happy to hear that my recipe compelled you to comment! 🙂 Love that you were able to use a combo of adjustments and still enjoy the recipe. Can’t wait to see you on insta! Happy baking. 🙂
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.
That’s so wonderful to hear, Kimery! 🙂 Sometimes ya just really need to satisfy that sweet tooth, ya know? I’m so glad that you and your kiddos loved my recipe. Happy baking & eating!
I can’t wait to make these! I adopted a Class of 2020 Senior and while everyone else is getting tons of goodies, I am limited at what I can do for her since she has a Gluten allergy and is lactose intolerant. She is very health conscious and I think she may be vegan too, so this is perfect! Thanks!
That’s so cool of you!! I bet she’ll absolutely love these vegan chocolate chip cookies, CJ. 🙂 Can’t wait to hear what the two of you think!
We loved these cookies. Perfect texture, not too sweet and thin, crisp and mouth watering delicious. I am wondering if you have tried using almond flour instead of the oat flour. The oats I used are not GF so I need to find some GF oats. Suggestions?
That’s so wonderful to hear Sandy! Hm, I haven’t tried it with almond flour, but I do have a paleo chocolate chip cookie made with coconut flour that you might enjoy: Vegan Paleo Chocolate Chip Cookies. Happy baking! 🙂