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