I wanted a cookie, and I wanted it to be snappy and thin, and chocolate. Of course chocolate.
And I knew it had to be baked.
I love no-bake desserts, but I wanted a snappy cookie, so I knew I had to heat-treat it.
And I wanted a short ingredient list. Of course.
AND it had to be made in my blender for less clean up!
So here it is!
It was pretty easy to create, actually. I started with almond flour – almond flour to keep it vegan and gluten-free.
And added cacao of course, that all marvelous, nutrition rich raw chocolate powder. And I chose butter over coconut oil, because I knew butter would help them spread, especially cold butter.
And I was going to sweeten with dates or maple syrup to avoid sugar. But, hey, it’s a cookie.
So I used coconut palm sugar to keep it plant-based and only added 1/4 of a cup.
A bit of milk, vanilla and baking powder and that’s it!
But the method took some tweaking to make the cookie thin.
A thin cookie. A cookie that spread in the oven.
Thin was my mantra. I chanted it all morning as I googled how to make a cookie spread.
My search turned up dozens of articles that talked of spreading cookies like they were the enemy.
“8 Reasons Why Your Cookies Spread” and “How to Stop your Cookies from Spreading” and more and more.
So I took their tips and did it in reverse.
I greased my cookie sheets with butter (they said use parchment or mats); I chilled my butter (they said use it at room temperature); and I didn’t chill the dough to make it easier to handle. I popped it in the oven right away!
And my cookies spread and all was right with the world.
Also, in honor of Mother’s Day today, I added the my mother’s frosting recipe to the recipe. It has a hint of coffee and tastes delicious on these cookies, although after a bit, the frosting reduces the crispy texture.
Would you like to try my crispy chocolate cookie recipe? Say that three times fast.
Well here we go…
Crispy Chocolate Chocolate Chip Cookies (gluten-free, vegan)
Chocolate Chocolate Chip Cookies
- Preheat oven to 375 degrees
- Toss all ingredients in a blender and blend completely. You want a pasty batter that is scoopable, kind of wettish. (See my picture). If yours is too dry, add a bit of milk. If yours is too wet, add a bit of almond flour.
- Fold in the chocolate chips.
- Use a medium ice cream scoop to spoon batter on greased cookie sheet
- Bake 10 minutes.
- Let cool, and eat or build things. I iced one batch with my favorite vegan icing, and I sandwiched another with whipped coconut cream!
I frost these sometimes with my mother's frosting recipe from years and years ago. I adapted it only by using vegan butter and organic vegan powdered sugar.
To make the frosting, put the chocolate and butter in a small sauce pan, and melt, stirring continuously. To be ultra careful you don't burn the chocolate, you can use a water bath but it will take longer.
Pour the melted chocolate and butter into a mixing bowl full of the powdered sugar. Stir either with a full-size mixer, hand-mixer or a spoon, until creamy.
Then stir in the coffee and 2 tbsp of milk. Add more milk in increments of tbsp if you want a looser, creamier consistency.
I usually frost right away - in this case the cookies, but I also have used the frosting on my cardamom cake. Hope you enjoy!