Thin Crispy Vegan Chocolate Chip Cookies (Gluten Free)

Step 1

Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.

Step 2

In a medium bowl, whisk together all the dry ingredients: oat flour, baking powder and salt. Set aside.

Step 3

In a large bowl, whisk together the wet ingredients: coconut oil, sugar, flax egg, vanilla and maple syrup. Whisk until well mixed.

Step 4

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.

Step 5

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).

Step 6

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!

Step 7

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Step 8

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Step 9

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