These copycat Tates Crispy Chocolate Chip Cookies are thin and delicious! Made totally vegan and gluten-free, these healthy cookies are perfectly crunchy and taste just like the classic packaged treat.
While I normally go the fluffy cookie route, today we’re switching things up with a CRISPY variety. Intrigued? Let’s do it.
So, have you ever tried a cookie from Tate’s Bake Shop? It’s a fairly popular brand in most stores these days, easily recognized by its bright green bag packaging. If you’re into podcasts, I strongly recommend checking out the feature on How I Built This.
What makes Tates Cookies so good?
Dan was the first person to introduce me to this brand. He often will purchase a few bags in bulk from Amazon when they go on sale and is pretty much obsessed with their ultra-crispy texture and flavor varieties. Tate’s Bake Shop sells a few gluten-free options but none (that I’m aware of) that are completely vegan.
At first I balked at the idea that a super thin cookie could really be that delicious. I mean, would they even be satisfying given their size? I’m happy to report that YES, they are. There is something relatively addictive with the slight crumble that occurs each time you take a bite.
How to Make Crispy Cookies
Coconut oil is the key ingredient here to insure a lacy, thin cookie. When added in the recipe we like it to be soft but not melted (with a similar consistency to room temperature butter). This will help it bake up nicely! I use this same technique in my favorite scone recipe.
We also give the cookie dough a quick chill in the fridge while the oven is preheating this helps them maintain a relative circle shape while baking (avoiding one large blob).
How to Make a Flax Egg
Since we’re not using eggs, it’s important to have some kind of binding agent to the cookies do hold together. A simple (an affordable) substitute is 2 parts ground flaxseeds + 5 parts water!
- First, you’ll combine the flaxseed and water in a small dish and mix. Be sure the flaxseeds are ground, as whole will not work.
- Let the “egg” sit for 10 minutes in the fridge. During this time it will gel.
- Finally you’ll add it to your dough and stir to combine. It will help the cookies hold a shape easily.
Can you freeze chocolate chip cookies?
Short answer needed here: yes!
While these will keep very easily in a sealed container on the counter, storing the the freezer will prolong their life by months. To store, I like to place cooled cookies in a single layer on a baking sheet to freeze. After they’re relatively chilled, I’ll stack them tower-style in a cylindrical container or sealable bag.
I hope you enjoy these crispy Tates cookies! Be sure to let me know in the comments or on Instagram if you given them a try.
Into cookies? Try one of these recipes next!Print
Tate’s Cookies: Thin & Crispy Chocolate Chip Cookies
- Total Time: 30 minutes
- Yield: 40 cookies 1x
These copycat Tate’s Crispy Chocolate Chip Cookies are thin and delicious! Made totally vegan and gluten-free, these healthy cookies are perfectly crunchy and taste just like the classic packaged treat.
- 2 cups all purpose flour, or finely ground oat flour if gluten-free
- 1 cup brown sugar, packed
- 1 1/2 tsp baking soda
- 1/4 cup powdered sugar
- 2 tsp salt
- 1/2 cup vegan butter (room temperature) (or regular butter)
- 1/2 cup soft coconut oil (not melted)
- 1 cup chocolate chunks
- 2 TBS ground flax + 5 TBS water, mixed in a small bowl and set aside to gel for 5 minutes (a “flax egg”)(or one regular large egg)
- In the bowl of a food processor, combine flour, brown sugar, baking soda, powder sugar, and salt. Pulse to combine. Add in vegan butter and combine once more. Repeat with coconut oil. You will likely need to scrape down the sides of the processor base to insure everything combines easily. It should form a recognizable dough.
- Pulse in chocolate chips a couple of times. If you’d like to infuse the cookies with an even chocolate flavor (as pictured here), pulse for longer so that the chocolate pieces are evenly distributed. Be sure not to overwork the dough!
- Add in your flax egg and mix by hand to insure everything is incorporated. Knead with your hands if necessary. Let sit in the fridge for 15 minutes while you preheat your oven to 350 degrees F.
- Line three baking sheets with parchment paper. Using a tablespoon, scoop even measurements of cookie dough onto the prepared sheets. They will spread a lot, so try to keep 2 inches distance between each scoop (you may need to do multiple rounds). Bake for 15 minutes, until thin and crispy. Let cookies cool on their baking sheet for 10 minutes before removing to a cooling rack. Store in an airtight container (glass is preferable to maintain their texture).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
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These look amazing! Can they be made with a regular egg and butter?
Hi Lori, thank you so much for reading! They can!
Sheri Livingston says
Hello. I am anxious to try this recipe but am wondering if there is a missing ingredient (i.e. cocoa powder) to actually make them a “chocolate” chocolate chip cookie? But as written it will be a perfect chocolate chip cookie which is my favorite anyway! Thanks.
Sheri Livingston says
Oh please ignore my above comment….I just reread the directions!!!! Sorry.
Hi Sheri – that is an understandable question and I can add a note to further clarify – thank you!! 🙂 -Emily