Thin Crispy Gluten-Free Vegan Chocolate Chip Cookies
These thin, crispy vegan chocolate chip cookies achieve the perfect balance of chewy edges and crisp centers without any gluten, dairy, or eggs. Made with finely ground oat flour and coconut oil, they spread beautifully during baking to create large, flat cookies with a satisfying crunch. The flax egg provides binding while coconut sugar adds subtle caramel notes. Perfect for those following plant-based or gluten-free diets who don't want to compromise on that classic chocolate chip cookie experience. The dough has a unique gel-like consistency that creates cookies with crispy edges and tender centers.
Ingredients
- 1 ½ cups gluten free oat flour, finely ground
- 1 teaspoon baking powder
- ⅓ teaspoon salt
- ½ cup coconut oil, melted
- ½ cup coconut sugarbrown sugar1:1veganFull guide →
- 2 tablespoons coconut sugarbrown sugar1:1veganFull guide →
- 1 tablespoon ground flaxseedchia seeds1:1vegan
mix with warm water same way
- 3 tablespoons warm water
- 1 ½ teaspoons pure vanilla extract
- 2 tablespoons pure maple syrup
- 1 ¼ cups vegan chocolate chips
- 2 tablespoons vegan chocolate chips, for topping(optional)
Instructions
- 1
Preheat oven to 350°F and line a baking sheet with parchment paper or greased foil
- 2
Whisk together oat flour, baking powder and salt in a medium bowl
- 3
Whisk together coconut oil, coconut sugar, flax egg, vanilla and maple syrup in a large bowl until well mixed
- 4
Add dry mixture to wet mixture and whisk as long as possible, then switch to stirring and folding with a rubber spatula until no flour patches remain
- 5
Fold in chocolate chips
- 6
Using a medium cookie scoop, drop cookie dough balls onto prepared baking sheet with lots of space between cookies
- 7
If desired, use the back of a spoon to shape cookies into circles and dot with additional chocolate chips
- 8
Bake for 12-16 minutes, baking longer for crispier cookies
- 9
Optionally press additional chocolate chips into tops of cookies after baking
- 10
Cool on baking sheet for 10 minutes, then transfer to cooling rack to cool completely before storing
Tips
Make sure oat flour is very finely ground rather than coarse for the best texture and spread.
The dough will have a gel-like consistency and begin spreading before baking, which is normal.
Save half the extra chocolate chips to press into tops after baking for better visibility.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be scooped and refrigerated for up to 24 hours before baking
Best served at room temperature for optimal crispy texture
Common Mistakes
Use finely ground oat flour to avoid coarse texture and poor spread
Allow plenty of space between cookies to accommodate significant spreading
Don't overbake if you want some chewiness in the center
Substitutions
Vegan Options
Gluten-Free Swaps
FAQ
Can I make my own oat flour?
Yes, blend rolled oats in a food processor until very fine. Make sure it's powdery, not coarse, for proper cookie spread and texture.
What if my cookies don't spread enough?
The oat flour may be too coarse, or the dough too thick. Ensure finely ground flour and proper wet-to-dry ratio.
How long do these cookies keep?
Store in an airtight container at room temperature for up to one week. They maintain crispness best in low humidity.