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