Learn how to make these crispy chocolate chip cookies using my secret baking trick. Snappy and delicious, frost them with fudge or fill them with a creamy delight, both recipes are included! Perfect for those eating vegan, vegetarian, dairy-free and gluten-free.
Crispy Chocolate Chip Cookies
Learn how to make these crispy chocolate chip cookies so snappy and thin.
It took me a lot of experimenting to get this crispy chocolate chip cookie to where I wanted it. 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 this time, 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! Sometimes I am quite the high-maintenance baker, haha!
So here it is!
How to Make These Crispy Chocolate Chip Cookies
I started with almond flour – almond flour to keep it vegan and gluten-free.
And added cacao powder of course, that all marvelous, nutrition-rich raw chocolate powder.
How Healthy is Cacao Powder?
Raw cacao powder – my favorite brand is actually by Navitas Naturals – is loaded with fiber, iron, magnesium, copper and manganese. But its biggest benefit is its amazing range of antioxidants according to this study.
Then, 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 and I knew sugar would help me reach a crispy texture.
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!
Oh, and I added only a few chocolate chips, and made sure they were mini. I love a good melty chocolate chip in my cookie, but I wanted these to be snappy, and too many chocolate chips can make a cookie soggy.
Secret Trick To Make A Crispy Cookie
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 that was a bad thing..”8 Reasons Why Your Cookies Spread” and “Tips to Keep Cookies from Spreading” and more and more and more.
Hmm…light bulb! So I took their tips and did it in reverse.
How to Make Your Cookies Spread Thin
1. I greased my cookie sheets with butter (they said DON’T GREASE, use parchment or mats).
2. I chilled my butter (they said DON’T CHILL, use it at room temperature).
3. And I didn’t chill the dough to make it easier to handle. (They said..well, you can guess what they said) Instead, I popped it straight into the oven as soon as I had rows of scooped dough on my cookie sheet!
And guess what happened? My. Cookies. Spread. And all was right with the world.
Frost or Fill?
If you are on the frost-a-cookie team, I provided you with my mother’s fudge frosting recipe. I also wrote up a wonderful light yet delicious center cream if you want to make it a cream-filled cookie.
Would you like to try my crispy chocolate chip cookies? Say that three times fast.
Well here we go…
Interested in sharing on pinterest? Use this image…
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Crispy Chocolate Chip Cookies
Learn how to make these crispy chocolate chip cookies using my secret baking trick. Frost them with fudge or fill them with a creamy delight, both recipes are included! Perfect for those eating vegan, vegetarian, dairy-free and gluten-free.
Chocolate Chocolate Chip Cookies
Fudge Frosting for the Top
Creamy Vanilla Center for Sandwich Cookies
- 1 cup organic powdered sugar
- 1/4 cup vegan butter (very cold)
- 2 tbsp almond milk (Hemp or oat is also fine)
- 1 tsp coconut oil (melted)
- 1 tsp vanilla
Make the 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 then either frost the top or make sandwich cookies. Both recipes are below.
To make Fudge Frosting
I frost these sometimes with my mother's frosting recipe. 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!
To Make Center Filling
Using a hand-mixer, beat up all ingredients until smooth. If it seems too dry for a center cream in a sandwich cookie, add more milk by the tsp. You want to either be able to pipe it using a piping bag or spread it with a spoon, your choice.
Spread or pipe cream onto one cookie - flat side - and top with another cookie, flat side onto cream!
Cookies soften if you keep them in the refrigerator frosted or centered with cream.
To best store, put them without frosting into an airtight container and leave in a dark dry pantry. Frost when ready to eat. Unfrosted they will keep about 3-4 days; you decided if they seem stale. We never keep them long enough.
Dee Dine is the recipe developer and writer behind Green Smoothie Gourmet. She shares her super healthy wholesome recipes on her blog and her Instagram that she feeds her family and friends. She gravitates toward recipes that are fast to create, plant-based, nutritious, easy, and use familiar ingredients. And chocolate is always a good idea! More about Dee.