Easy thin and crispy chocolate chip cookies just like Tate's Bakery Chocolate Chip Cookies only healthier, made high in protein, gluten free, egg free, grain free and dairy free. These crunchy chewy cookies do not need chilling and are packed with large chocolate chips.
These thin and crispy chocolate chip cookies are high in protein and actually low carb. These crunchy, chewy cookies have a caramel flavor and are packed with chocolate chips.
Have you had Tate’s Chocolate Chip Cookies in the green bag? This recipe produces a very similar cookie both in flavor and crispiness.
The difference though is my crispy chocolate chip cookie recipe is healthier - made with protein-rich almond flour, no eggs (apple puree instead). That makes this cookie grain free, egg free, dairy free, vegan and gluten free. I think you'll really enjoy it! They are easy to mix up with NO chilling needed and the texture is perfect.
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Ingredients Needed
Almond flour. This flour is key to creating the thin and crispy texture, and the buttery caramel flavor.
Apple puree. Blend up an apple with skin - don't use store-bought applesauce. The apple skin contains pectin which reacts with the baking powder to create structure as an egg would.
Sugars. I used both cane sugar and brown sugar. Specifically I used organic cane sugar by 365 brand, and coconut sugar, but any white and brown sugar works.
Butter. I used dairy-free. Coconut oil probably also would work but I have not tried it.
Other ingredients: chocolate chips, vanilla, salt and baking powder. Want to make your own chocolate chips? Here is my how to make chocolate chips recipe.
See the recipe card at the bottom for full information on ingredients and quantities.
How to Make Thin & Crispy Chocolate Chip Cookies
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Preparations:
- Melt the butter in the microwave for 1 minute.
- Blend 1 gala apple that is cored but has skin into an apple puree - 1 small-medium apple should yield ¼ cup puree.
- Line a cookie sheet with parchment paper.
Step 1: Mix the butter, apple puree, sugars and vanilla in one bowl and use a mixer for at least 2 minutes.
Step 2: Add in the dry ingredients, mix until combined, then fold in chocolate chips.
Step 3: Scoop batter with a medium sized cookie scoop onto the parchment lined pan. Press 2-4 extra chips into the batter mounds.
Step 4: Preheat the oven to 350 F. Then bake the cookies for 20 minutes or until edges are brown. For lighter cookies, less crispy cookies, bake 17 minutes. Add more chips to the warm cookies as soon as you pull them out of the oven.
Allow to cool for 10 minutes before removing from pan.
Tips for Success
Be sure the butter is soft but not melted - about 10 seconds in the microwave.
Make sure you mix the sugars, apple puree, and vanilla for at least 2 minutes to be sure the sugar dissolves.
Press extra chips on top of the batter scoops and on to warm cookies out of the oven to achieve that bumpy look of Tate's chocolate chip cookies.
FAQS
The ratio of flour to liquid in the recipe is most important. Next is to bake long enough.
No, but this recipe is vegan, dairy free, grain free and egg free.
More Cookie Recipes
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📖 Recipe
Thin and Crispy Chocolate Chip Cookies (like Tate's)
Equipment
- 1 Cookie sheet
Ingredients
Chocolate Chip Cookie Ingredients
- 1 ⅓ cup (128g) almond flour
- ¼ teaspoon baking powder
- pinch salt
- ⅓ cup (75g) butter I used dairy-free butter
- 3 tablespoon organic cane sugar or granulated sugar
- ⅓ cup (73g) light brown sugar I used coconut sugar
- ¼ cup apple puree*
- 1 teaspoon vanilla
- ½ cup large or regular-sized chocolate chips plus extra to add to top of warm cookies
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Instructions
Prepare
- Preheat oven to 350 F.
- Core 1 apple (Gala is best), and blend with skin in a blender until you have a puree. 1 apples will produce about ¼ cup.
- Warm butter in microwave for 10 seconds.
- Line a cookie sheet with parchment paper.
Make chocolate chip cookie dough
- In a mixing bowl, add the warmed butter, both sugars, apple puree and vanilla and mix with a hand-mixer for about 2 minutes so the sugars dissolve.⅓ cup (75g) butter, 3 tablespoon organic cane sugar, ⅓ cup (73g) light brown sugar, ¼ cup apple puree*, 1 teaspoon vanilla
- Mix in the dry ingredients, then fold in chips.1 ⅓ cup (128g) almond flour, ¼ teaspoon baking powder, ½ cup large or regular-sized chocolate chips, pinch salt
- Scoop cookie dough using a medium cookie scoop onto the pan. NO chilling. Add 2-4 chips on top of each scoop of batter.
Bake
- Bake the cookies for 17-20 minutes or until edges are brown. Add more chips to the warm cookies as soon as you pull them out of the oven.
- Cool for 10 minutes in pan.
Sarah says
I was really worried when I had the batter all mixed that I did something wrong because of how wet it was. But I measured everything as directed, so I went ahead and baked it, and they turned out so tasty! So glad I found this recipe!
I would like to know if there's a way to make these with honey instead of brown sugar. I wonder how much that would change the recipe though.
Dee Dine says
I'm so glad you loved the final result Sarah! I know, these thin flat cookies have a very fluid batter. I don't think a liquid sweetener would work without a lot of tweaking. Coconut sugar is basically brown sugar and works well if you are looking for a healthier, refined free sugar.
Dee Dine says
The texture and flavor are just like Tate's and yet these are dairy free! I hope you love them!