thin cookies

These gluten free vegan chocolate lace cookies are truly special! You will love this light and crispy cookie recipe for the holidays.

Gluten Free Vegan Chocolate Lace Cookies.

vegan buttery spread

organic cane sugar

vanilla extract

Tablespoons unsweetened applesauce

cocoa powder

flour

salt

certified gluten free oats

Preheat the oven to 325 degrees. Line a heavy cookie sheet* with parchment paper.

Place the vegan buttery spread, sugar, and vanilla extract in a mixing bowl and mix on medium speed until smooth and combined. Add the applesauce and continue to mix.

Stop the mixer and add the unsweetened cocoa powder, gluten free flour blend, salt, and oats. Mix on low speed.

Drop the batter by teaspoonfuls on the parchment lined cookie sheet. These cookies really spread, so leave about 2 1/2 inches between them. I can fit about 9 cookies on the baking sheet at a time.

Bake at 325 degrees for about 14-15 minutes. Don&#039;t wander too far - you don&#039;t want these to burn! Check them near the end of the baking time to prevent burning.

Allow to cool completely on the cookie sheet before gently removing.

Repeat steps 4-5 with the remaining batter. You will get about 40 cookies.

Oatmeal chocolate chunk cookies are thin, chewy, crisp at the edges, and totally addictive.

Oatmeal Chocolate Chunk Cookies

unsalted butter,

C dark brown sugar, packed

C sugar

vanilla

C all purpose flour

tsp baking powder

tsp baking soda

tsp kosher salt

C rolled oats

chocolate,

Using a stand mixer or hand mixer, cream the butter, brown sugar, and granulated sugar together at high speed until fluffy and light beige in color &#8211; about 2-3 minutes. Add eggs and vanilla, and mix to combine, scraping down the sides of the bowl with a rubber spatula.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Add it to the butter, sugar, and egg mixture and mix just until no dry flour remains. Then add the oats and chocolate and mix until combined.

Cover and chill the dough in the fridge for at least 20 minutes, and up to overnight.

Drop two tablespoon scoops on a parchment lined baking sheet leaving about 2 inches of room between each cookie (6 to a sheet) and bake on the middle rack for 11-13 minutes, or until the cookies are set and light golden at the edges, but still quite wet in the middle. When they&#8217;re done, pull the entire sheet of parchment off the sheet and onto the counter. Let the cookies cool for five minutes before using a thin spatula to transfer them from the parchment to a cooling rack. Repeat with the remaining cookie dough.

Hello, 

I tried this recipe a couple of days ago and they were great! I browned the butter because I felt lazy. I also couldn't find the proper oats at the grocery store. So I used an oatmeal mix with seed and RAISINS, LOL. I also added slivered almonds. They came out pretty good. I will try your recipe properly in the near future. 

Happy to have found your website :) Thank you! 

Warm Regards, 
Monique

OMG! The perfect recipe! Just as described. Crisp edges and chewy centers. I added 3/4 c. chopped pecans. I did rest the dough about an hour before making 4 cookies. The remainder of dough went back in fridge for portioning tomorrow.

These were awesome! I used regular chocolate chips and also made them into super big cookies (4 per sheet pan) and it worked fantastic. Will definitely make again!

Today I&#039;m sharing a recipe for truly crispy chocolate chip cookies. Crunchy, snappy, and soo good, these are easy to make and use a surprising (but easy to find!) ingredient. No chilling, they can be ready in under 30 minutes! Recipe includes a how-to video!.

Truly Crispy Chocolate Chip Cookies

unsalted butter (softened (226 grams))

sweetened condensed milk ((237 milliliters))

sugar ((200 grams))

light brown sugar, firmly packed ((200 grams))

all-purpose flour¹ ((280 grams))

baking soda

semisweet chocolate chips ((170 grams))

mini chocolate chips ((110 grams))

Preheat oven to 325F (165C) and line a baking sheet with parchment paper.

In a large bowl using an electric mixer (or in a stand mixer fitted with a paddle attachment) beat butter until creamy. Add condensed milk, sugars, and vanilla extract and beat well until creamy and well-combined (about 30-60 seconds on medium speed). Pause to scrape the sides and bottom of the bowl to ensure all ingredients are well-combined.

In a separate bowl, whisk together flour, baking soda, and salt.

With mixer on low speed, gradually add flour mixture to the butter mixture until completely combined (scrape sides and bottom of bowl with spatula as needed).

Use a spatula to stir in chocolate chips.

Scoop cookie dough by Tablespoon-sized scoop and drop onto prepared baking sheet (for more uniform, round cookies, you can roll cookies into balls between your palms before placing on baking sheet, this will be a bit messy as the dough is very soft), spacing cookies at least 2” apart.

Transfer to 325F (165C) preheated oven and bake for 17-18 minutes or until cookies are golden brown all over (if your oven bakes unevenly, rotate baking sheet halfway through). Cookies will still be soft at their centers until they are cooled completely.

https://embed.mediavine.com/videos/rz7hhsztq7mmav7keswd

Today I’m sharing a recipe for truly thin and crispy chocolate chip cookies.

Top 3 thin cookies recipes from across the web

The most viewed thin cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gluten Free Vegan Chocolate Lace Co...

Oatmeal Chocolate Chunk Cookies

Truly Crispy Chocolate Chip Cookies

Top 3 thin cookies recipes from across the web

The most viewed thin cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten Free Vegan Chocolate Lace Co...

Oatmeal Chocolate Chunk Cookies

Truly Crispy Chocolate Chip Cookies

The most viewed thin cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine