Thin and crispy chocolate chip cookies made with almond butter, coconut sugar, chocolate chips and sea salt. Vegan, flourless, and SO yummy!
There is a time and place for chewy cookies.
And then there is a time for CRISPY cookies. That time is now, and these are the cookies.
If you are usually a chewy-only cookie person, let your imagination feast on this for a sec…
A crackly ring of thin, crispy cookie edges surrounding a just-soft, buttery center. Deep caramelized flavor with plenty of salt to offset the sweet. Mini chocolate chips invading every bite, their melty allure making it impossible to wait for the cookies to cool. A cookie so rich even I approved of dunking them in milk.
You can’t not want at least a nibble, right?
I know, I know – two nut/seed butter recipes in a row. See I was going to save these for next week, but then I brought the leftovers to a couple of friends and my container of eight was empty almost instantly and that was my sign.
These Crispy Chocolate Chip Cookies could not wait.
Cookie crispy-ness is not born of oatmeal and applesauce and other such wholesome breakfast-y things. Crispy cookies require some sugar and some butter, but I promise these are still much healthier than the back-of-the-chocolate-chip-bag recipe I (and you?) grew up with. Although the texture is very reminiscent!
The CRISPY comes from:
- Almond butter. Or other nut seed butters work too (peanut butter would obviously be amazing). I tried testing an applesauce option…unsuccessful.
- Coconut sugar. This is key for spread and crispy edges.
- Tapioca starch OR flax eggs.
- Non-dairy milk. But not if you are using flax eggs.
- Vanilla. Duh.
- Sea salt. Double duh.
- Chocolate chips. Thin cookies make mini chips perfect.
Now do a double take on that list – yup, these cookies are flourless. And of course vegan, gluten-free, and paleo too. The flax egg version will be slightly more more puffy but still crispy around the edges, while the tapioca starch version is thin and crispier throughout. Both equally tasty!
If this kind of almond buttery-ness isn’t your cup of cookie tea, try one of these instead:
- Oat Flour Chocolate Chip Cookies
- Almond Flour Chocolate Chip Cookies
- Oatmeal Chocolate Chunk Cookies
- Easy Chocolate Chip Muffins (okay not a cookie, but I just adore these ♡)
Happy crispy cookie baking to you!
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Thin and crispy chocolate chip cookies made with almond butter, coconut sugar, chocolate chips and sea salt. Vegan, flourless, and SO yummy!
Ingredients
- 1 cup (250g) almond butter (or nut/seed butter of choice)
- 1/2 cup (80g) coconut sugar
- 1/4 cup (30g) tapioca starch OR 2 flax eggs*
- 1/4 cup (60g) non-dairy milk**
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/3 cup (60g) mini chocolate chips
Instructions
- Preheat the oven to 350F.
- Whisk together the almond butter, coconut sugar, non-dairy milk or flax egg, and vanilla.
- Add the tapioca starch (if using), baking soda, and salt. Stir to combine.
- Fold in the chocolate chips.
- Use a spoon or cookie scoop to drop spoonfuls of batter onto a lined baking sheet. Space them out as they will spread quite a bit (you will need 2 pans or to bake in 2 batches).
- Bake for 12-14 minutes at 350F.
- Remove from the oven. Cool for 5-10 minutes before transferring to a cooling rack.
- Enjoy!
- Keep leftovers in the fridge in an airtight container for up to a week. Or you can freeze them.
Notes
*For the flax egg option: combine 2 tbsp ground flax with 4 tbsp water, and set aside to thicken for 5 minutes before using.
**Omit for the flax egg option.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
Keywords: gluten-free, vegan, paleo, cookies, baking, dessert, chocolate chip, flourless
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I love chocolate and I love cookies! This will be my treat for the next week! Thank you!
★★★★★
The world can never have enough variations on this deliciously classic combo🍪 Can’t wait for you to taste them, Mattie!
Can I use 2 eggs and almond milk and no starch ?
I haven’t tested it with real eggs, but should be fine! I might skip the milk too though😊
Is there a difference whether you use the tapioca/milk or flax egg method? Thanks!
The flax egg version will be ever so slightly more puffy and less snappy, but both are delish!
Perfect thanks! Going with the crispy version LOL.
Good call😋
These look so incredible I can’t wait to try them!
YAY!! I think you will love them, let me know how they turn out for you, Imogen🤗
I must say, you really have a talent with the videos!
Aw thanks Marni❤️
do tou think arrowroot would work in place of the tapioca? cant wait to try them!!
Yep, absolutely! Enjoy😊
thank you so much!!
Could I sub cane sugar for coconut sugar? These look amazing
You can, although coconut sugar gives them a much richer/deeper flavor than cane sugar will. You could use cane sugar + 2 tbsp molasses in place of some of the non-dairy milk though to add a similar richness and moisture that coconut sugar gives 🙂
These will be my next cookie batch for sure because I crave crisp cookies (a holdover from the days when I didn’t know better and wasn’t vegan and bought ChipsAhoy) and most recipes nowadays aren’t crisp (what’s up with that? Have tastes changed or is it harder to make crisp cookies when you don’t use lots of oil or eggs/butter?). I get a kick out of your classifying cookies as crisp versus chewy—to me it’s more like they are either crisp or soft. Oops—just remembered my next batch has to be pumpkin chocolate chips since I just defrosted 1/2 cup of pumpkin that I froze (and you can guess how long it’s been in the freezer, so I need to use it up—and I was tired of waiting for October to come until I use pumpkin again), but this will be the next batch after that!
I must admit I was always a chewy Chips Ahoy person, but sometimes I just want those dang crispy edges😋😋 Anytime you healthy up a cookie with dates/applesauce/oats/pumpkin the cookie is going to turn out chewy and soft because of the natural water content in fruits and lack of oil. So yes, crispy cookies are never going to be AS healthy which is why I think they are less common in the healthy food blogging world, but sometimes it’s worth it😊 “Soft” works for me too, maybe more accurate. I think my classifications are stolen from Chips Ahoy so it will always be chewy/crispy to me😂
I enjoy your content, but this was puzzling/concerning to read:
“I brought the leftovers to a couple of friends and my container of eight was empty almost instantly (these were not female friends, as you may have guessed)”
?
Are we woman not supposed to reach for the cookie and eat it? There’s no need to cast judgement or generalizations on cookie-eating women.
Keep putting out your amazing recipes, but please be more aware going forward of supporting damaging, old-fashioned stereotypes of women.
Oh goodness. I meant that only in a lighthearted way, not at all as a judgment or perpetuating a gender stereotype. I am VERY aware of the issues with culture norms surrounding women and food, but when you are around 20-30 year olds of both genders frequently it is just true that males do usually eat a lot more than females. I understand where you are coming from and didn’t mean to offend, but to live in a world where we have to be 100% PC all the time at the cost of sarcasm and humor is quite sad to me too.
I’m also in the 20-30 range, and I also hate living in a stepping-on-eggshells world, but just remember that you have a platform where you are putting your words into the world, and to be thoughtful of how we’re perpetuating ideas!
Trust me, I am very aware of that😊
Hey Natalie, but butters are super expensive where I live,
Is there any way to substitute or for apple sauce?
I tried 3 batches with applesauce and none of them worked unfortunately. It just contains too much moisture for a flourless recipe😬 Maybe try one of the other cookie recipes linked in the post!
Could I use peanut butter and substitute tapioca for real eggs? We are not vegan, but just trying to eat healthier.
Thank you
You can definitely use peanut butter, and I haven’t tried them with egg but that would work. Might make the dough more liquidy though, so maybe just try 1 egg!
My family want me to make these, but most are alergic to coconut in all forms. What would be a good substitute for coconut sugar?
Brown sugar would be the next best, most similar in flavor. But cane sugar or other granulated sweeteners would be okay too, just slightly less rich/deep flavor😊
Hi Natalie,
Can I sub the sugar for honey/maple syrup?
Thanks a lot!
Because this recipe is flourless, the added moisture of using a liquid sweetener may make the batter too thin and runny. I haven’t tried it so can’t say for sure, you could try adding more tapioca starch to make up for it but that will likely change the texture. Sorry!
Oh, these are so beautiful and perfectly round Natalie! I’m in love with them already! Ahhh yes I’m all about those crispy edges too! The Chocolate chip cookies I just shared have super crispy edges too and I think that’s why they are my fave so far. Something magical about that crispy edge and chewy soft center, right?? I’ve eaten WAY too many cookies this past 2 weeks….and cupcakes for that matter, LOL, but I love almond butter cookies! I think I use that ingredient more than any other for cookie recipes because I love the chewy fudginess it brings. Totally with you on the applesauce too, it’s just not that great in cookies in place of fat…way too much like a muffin and too dry and kind of sticks to the roof of your mouth. Works okay in cake or muffins a lot of the times but cookies really do need fat! I can’t wait to try these…all ingredients I use often and love so no doubt I will love them!
It’s amazing how more uniformly shaped cookies are when they actually spread on their own like normal cookies do and low fat ones don’t😆😆 I was working on these when you posted yours and I was like wait I want one of hers now but yet I’m drowning in my own cookie leftovers and now I’m all cookie conflicted lol. But I’d still happily take some of those cupcakes off your hands😏 Yup muffins are where applesauce belongs and maybe oaty BREAKFAST cookies, but the real deal needs some nutty fat. I kinda want to try a batch with tahini soon too! Happy weekend Brandi😊
YUM! Cannot wait to make these; I love all of your recipes! I don’t have mini choc chips though; would regular size be okay? Thanks! 🙂
For sure! I like the minis since these cookies spread pretty thin, but regular will be just fine 🙂
Hi! I made these and the cookies turned out chewy. 🙁 They still taste good but I was really hoping for the crunch. Do you think I went wrong somewhere? I used the weight measurements (grams) and the tapioca starch. I live in Los Angeles and the weather was in the high 90s. I don’t know if heat changes anything but I thought maybe the dough wasn’t cold enough when placed in the oven.
Let me know!
🙂
Hmm sounds like you did everything right, and it’s just as hot here in FL so that shouldn’t be the issue. Did they spread too much? That would be the result if the batter wasn’t cold enough pre-baking. You can try chilling it first, or try baking them a little longer (2-3 minutes) Hope that helps!
Love these cookies! The perfect amount of crispy! 😉
Thank you
★★★★★
I am so so happy you liked them Kelly! Thanks for the feedback and enjoy🍪🍪
Good info. Lucky me I found your site by accident (stumbleupon).
I’ve book-marked it for later!
★★★★★
I am so happy you found me! Welcome and happy baking 🙂
Just a tip. When stating chocolate chips, ensure it’s dark chocolate as regular chocolate chips are not vegan.
Some semi sweet chips are vegan too, it really depends on the brand 🙂 But thanks for the tip!
I followed the recipe exactly but the cookies didn’t spread at all!
I ended up with cookie balls. Tasted yummy but not cookie looking!
What could have happened – I did use cacoa nibs instead?
Thanks,
Unity
Hmm the cacao nibs shouldn’t be the issue, how runny/thick was your nut butter. It’s the combo of nut butter and coconut sugar that makes them spread, so honestly I’m not sure what happened😕
My nut butters aren’t runny as I don’t use nur butters with palm oil in. I did but the nut butter in microwave for a few seconds to become a bit runnier. It wasn’t like the one in the video. What brand do you use?
I often find the nut butters without added oils (only nuts) to be runnier, but if yours was really thick that could make a difference on the spread that just microwaving it won’t fix since it will cool off again and still be thick. You could use 3/4 cup of the thick/not runny nut butter and 1/4 cup coconut oil to make up for the texture difference. And I use the trader joe’s brand for nut butters usually😊 Hope that helps!
Hi Natalie.
I have the same issue! I have tried both versions (flax egg and tapioca) and they just stay in place.
I did switch to a “runnier” peanut butter as I thought the consistency is the problem, but they still turned out the same. They do taste nice, but they just don’t look like cookies plus the consistency is super chewy and dough like.
As i am in Europe I was wondering if the cup to gram conversion might be the problem?
Thanks for your help.
That is so so odd😕 Hmm perhaps it could be a measuring difference, are you using the weight or volume measurements?
I’m in the UK so use the gram measurements. Made these this morning and they turned out beautifully (used Almond Butter) and tapioca starch. Perfectly crispy on the edges and a little chewy in the middle, OH so yummy. They spread really well too – amazingly so, glad I spaced them out!
Thanks Natalie – think I’m going to try making them with walnuts and raisins next time in place of the choc chips.
★★★★★
I am so happy you liked them Helen! I’ve come to love baking by weight too, so much easier. Thanks for the feedback and I LOVE the sound of that walnut + raisin idea😋
So excited to try these cookies! I love all your recipes! My husband has to go to the gym more now that I’ve found your site. haha! What scoop do you use? It seems to drop the cookies so easily and I love it! I have a slightly different one and almost all batters stick in it. Thanks for spreading the cookie joy! 🙂
Hahaha! Sorry husband, but that is great feedback on the recipes😂 The scoop I used here is actually a cheap ice cream scoop from amazon, this one I do believe: https://amzn.to/2NApMIm Hope that helps!
He’s happy and not happy at the same time! I’m loving it! 🙂 Thank you! I’m going to try that one.
Well, these look like the perfect cookies! Round (no uneven, oddly shaped blobs here 😂), crispy, and of course, chocolate chips! Yummy!! I’ve got another flourless cookie recipe coming this weekend and it’s hilarious how similar our recipes are! Great minds 👯♀️ I’m loving the crackly tops on these and YES to salty and sweet – my kind of cookie ❤️ they look delicious, Natalie!
Another cookie recipe coming soon you say? Well me and my cookie loving self are READY! I love the flourless recipes, sometimes picking a flour to use is just too hard/confusing😜 And isn’t it amazing when cookies actually spread like cookies are supposed to and turn out round🤗 It’s the little things😂 Much love and looking forward to seeing yours soon!
Can I use coconut syrup in place of the sugar? Would it be the same measurement? Thank you!
I haven’t tested this recipe with a liquid sweetener, so I can’t guarantee they will come out the same with that swap. If you want to try it I’d recommend the same 1/2 cup and omit the nondairy milk. Good luck😊
OH! MY! GOODNESS!!! The “bad” news — they didn’t come out crispy. I baked them, like, twice as long as you said to, and they’re still soft.
The good news — I MADE THEM WITH PEANUT BUTTER AND THEY”RE SO AMAZING!!! Not exactly breakfast cookies, 🙁 but still really awesome for a treat. Thank you.
★★★★
I am so happy you liked them!! Mmm yes, so good with PB😋😋 But that’s odd that they never crisped up, did you make any other tweaks or use applesauce by chance?
I followed the flax egg version of the recipe, only I subbed regular brown sugar for the coconut sugar (by weight, so I didn’t think that’d much difference), and I added a pinch of cinnamon. And more chocolate, because.
★★★★★
That sounds perfect! And totally with ya on the chocolate logic haha🙌🍫😂
What is the starch please? I cant find the one you mentioned anywherr in stores. Can any other starch be used please? Thanks:)
I used and recommend tapioca starch here, but cornstarch or arrowroot would work too!
I have to tell you! I tried this recipe with peanut butter, cane sugar and flax eggs and the weirdest thing happened! Just as I added the baking soda and salt, something went wrong texture-wise. I hesitated to add the chocolate chips but I did. As I started scooping bits of the batter, it hardened so much that I had to stop and maybe accept the fact that I had just wasted a cup of yummy homemade peanut butter and those chocolate chips. Water came out of each scoop as I tried to form the cookies by hand (the batter was hard enough to do so!) I could literally squeeze water out of each cookie! I decided to bake them anyways and discard all the water. I had hope! They turned out too chew, they would stick to my teeth and have a weird oily texture even though I never add oil to my peanut butter.
It all felt like a weird (and funny!) science experiment! I’m guessing the baking soda reacted with the flax eggs? Otherwise, I don’t see where the water would come from. I’m not sure but I must have done something wrong. I don’t usually fail recipes but this time was a funny mess! ^_^
THAT IS SO WEIRD😳😳 I honestly have no clue what happened, clearly some sort of chemical reaction but I have never had such an experience and I’ve made plenty of recipes that involve both flax eggs and baking soda. You could try try it again with baking powder instead of soda (you will need more though, about 1 tbsp) or just less soda maybe. Or try out the tapioca starch version instead of the flax eggs. The flax egg version is a bit chewier, but still shouldn’t have the water issue. Idk Nadya, sometimes science baffles me😜
Hi, Natslie!
I’ve made it with tahini and dates instead of sugar.
I must say that they are great! Thanks for the great recipe!
Hugs,
Maria
★★★★★
Whoa that swap sounds SO GOOD😋 And healthier too, thanks for sharing! I am so happy you enjoyed them Maria❤️
Hello,
could I add protein powder to this recipe? eg. instead of tapioca starch.
Thanks for publishing all these delicious and easy to make recipes 🙂
Cat
★★★★★
Hmm no, protein powder won’t work as a sub for the tapioca starch. You need the tapioca to bind, protein powder will make them really dry/crumbly. But you could still try adding protein powder in addition to the tapioca and adding more milk to make up for it, might change the texture though. Good luck!
These were great! I made the tapioca starch option. So yummy and will make again!!!
★★★★★
YAY! I’m so happy you liked them, Sue🤗 Thanks for the feedback!
I thought baking soda needs an acid like lemon to rise?
And could I substitute almond butter with almond flour? They’re both technically only grinded almond right? But almond flour is cheaper at Costco.
It will rise more with an acid so good for like a cake or something, but for a crispy cookie like this it’s fine by itself. And no almond flour won’t work here, you need the moisture of almond butter!
What if we add moisture via water or mylk?
Any moisture that isn’t oil or a fat will make them chewy/soft.
What about almond milk or coconut milk? They have fat. Just thinking of how to make this recipe more affordable. I made it already, but almond butter is expensive. And the oatmeal versions, may wife didn’t like very much.
Both still contain water so will still make them soft. Peanut butter would be cheaper if you can do peanuts!
Hi I have discovered your recipe a couple of months ago and ever since I’ve been inspired. My family has a lot of allergies which makes it very hard to find dessert recipes they can enjoy. You’ve inspired me to bake and have made me excited to try each recipe. Thank you so much for inspiring me to bake. You’ve transformed thanksgivings with your delicious pumpkin pie and family gatherings with your decadent brownies. I just wanted to let you know I appreciate what you do, and I hope when I’m older I can help people with allergies enjoy tasty desserts like you do. This recipe in particular was delicious I made it and it was gone within minutes, even my brothers who don’t have allergies said they were amazing. I hope you continue to do this amazing thing, keep up the good work!
★★★★★
Hannah! Thank you SO much for your beautiful comment, it truly means a lot to me❤️ And I am so happy you are trying and enjoying the recipes, I am sure you will make that goal come true for you too😊
Very yummy! I used water instead of nut milk and they puffed up when they baked. Deflated a little when they cooled, but definitely did not come out all crispy like yours. They actually remind me of the “regular” non-vegan cookies I used to make, soft with crispy edges. Not what I was expecting, but I love them! Thanks for all your recipes! I’ve tried and loved many of them.
★★★★★
Ha well that’s an interesting experiment, good to know! They are so crispy with the milk I’m surprised water made that much difference, but still sounds delish😋 Thanks for the kind feedback Rachel!
Found this recipe this morning and just finished baking them- they’re SO good! I’ve never attempted baking vegan cookies before because the recipes always seemed so complicated but this was so easy!
I used Enjoy Life’s mini chips (a personal favorite of mine!) and the tapioca flour/starch linked in the recipe (my local market had it, woohoo!). Highly recommend! Will be bringing these to Christmas event and am definitely going to try these with peanut butter, yum! Absolutely thrilled that they’re vegan, GF and only eight ingredients! Thank you!!
★★★★★
Woohoo!! I am so happy you tried them Heather🤗 I am all about easy, and those mini chips are my fave too! Mmm I love the peanut butter idea, that would be extra delish. Well thanks for the awesome feedback and I hope they are a hit with your fam/friends at christmas too!
oh my gosh, these cookies are so crispy, so rich, so delicious! I substituted the tapioca starch with corn starch, used a mixture of almond and sunflower seed butter and they look just like Natalie’s pictures. will be bringing these to every christmas party. thanks natalie!
★★★★★
YAY!! I am so happy you tried them🤗 And I hope all your friends and fam do too for the holidays, thanks for the wonderful feedback!
I just made these yesterday following your weighted measurements exactly and they are the best cookies I have ever had! AMAZING!!!!!!!!!!!!
★★★★★
Wahoooooo!! That is amazing to hear and very high praise, thanks Deanne🤗 Enjoy and happy holidays!
Was checking out your page & randomly found these cookies. So happy I had all the ingredients & voila! They are very good! So far everything I’ve made from your recipes has been fab. And well received. I made your gingerbread cake for Xmas & it was a big hit. Thank you for working hard to provide easy, great tasting recipes.
YES!! What a perfect cookie to bake on a whim, I love the texture of these😋 And I’m so happy the gingerbread cake was a success too. Thanks Paula!
Hi!
I would love to try this recipe of chocolate cookies, but would there be a huge difference if I dont have nut-milk and use regular milk instead?
Thank you!
Nope, no difference at all! Regular milk is fine too 🙂
Hey Natalie! I made this recipe tonight and I just gotta say WOW! It’s hoenstly one of the best cookies recipes I’ve tried! My boyfriend loves Tate’s crispy CC cookies and the healthier cookies I bake are usually soft and chewy, so he loves the crunchy texture of these ones. I used half almond butter half tahini since that’s what I had one hand. Turned out so friggin good! Thanks for the awesome recipe!
★★★★★
Whoa that is high praise!! I am so happy you guys loved them, and that nut/seed butter combo sound BOMB I gotta try it next time😋 Thanks for the feedback Emily, and enjoy!
I love your recipes! I’ve made the cupcakes and cheesecakes and they taste SO GOOD!!
Thank you so much for all of the awesome work😍😘
I have a question, can I substitute the coconut sugar with organic light brown sugar? Cause I can’t find coconut sugar in my country.
Love you so much😘😘
I am so happy you are making and enjoying the recipes🤗🤗 And yes light brown sugar will absolutely work instead of coconut sugar, always!
Hi. Can I have a link to the nut butter you use? Nut butters in the UK are horribly dry and clumpy. Thanks.
This is the one I used for these cookies: https://www.amazon.com/d/Almond-Butter/Trader-Joes-Almond-Butter-Unsalted/B01C9GZO2G
Thank you. I made my own raw almond butter in a food processor and go it much creamier than shop bought. It wasn’t as creamy as the one in the video so when I added the flax seed it was still quite stiff. I added in some non diary milk to try and thin it out and then it went too thin!!! I then added some arrowroot and tapioca and a tiny bit of coconut flour until the consistency was just right. I added in some jumbo raisins too because I had no chocolate. Amazingly they worked and were heavenly…. Crispy outside and slightly cakey in the middle. I’ll definitely be making these again and will be slowly adding non dairy milk instead!!!!
Thank you. The whole family loved them
Wow halfway through reading you comment I was worried it was going to be a disaster, but YAY!! I am so happy they turn out delicious🤗🤗 And I love the raisin swap, I gotta try that…maybe with some cinnamon too😋 I hope the next batch is even better, thanks for the feedback!
Hi Natalie!
I love your recipes and can’t wait to try these cookies! Have you tried freezing the cookies? How would you store them? Do they get soft after a couple days? Thanks in advance 🙂
I store them in the fridge in an airtight container, and no they don’t get soft that way and will last for a week or so (these are really rich/buttery so they really don’t dry out like most oil-free goodies!) But I bet they would freeze super well too!
So, I made these with the flax egg option, didn’t read all the way through (whoops! 😂), and accidentally added the coconut milk as well. I thought, “oh no, I hope these aren’t ruined, but no turning back now!” Got the first batch out, tested one, oh my gosh, they are amazing! Crispy on the edges, chewy on the inside, will definitely be making again! 💜
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I am the worst at reading directions so I get it haha😆 But I’m very glad you went ahead and baked them anyways and they turned out so good🤗🤗 Great to know the texture still turned out nice and crispy. Thanks for the feedback Ashley and I hope you enjoy many more batches to come!
Hi Natalie!
Was wondering if I could replace the nut butter with powdered peanut butter instead, and if I did that would I still need the tapioca starch? I saw your other peanut butter cookie recipe but i’d prefer trying this one as I love crispy cookies compared to chewy ones! Thank you 🙂
Using powdered peanut butter will mess up the texture, you need the fat content of real almond/nut butter to keep them crispy. Sorry!
Made these today and they look amazing! Crispy on the outside, soft on the inside. I swapped a couple of ingredients (because of allergies) and used tahini, date sugar and raisins.
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YAY!! Mmm isn’t that the best cookie texture combo😋 Yours sound amazing–I bet the tahini + date sugar combo was delish, can’t wait to try that!
can you freeze the uncooked cookie dough?
I haven’t tried it yet, but yes that should be fine! Just make sure you let it thaw before baking or they won’t spread right 🙂
Hi! My son loves cookies to be crispy. So want to try the crispy version. But dont have tapioca starch on hand. Can I use cassava flour instead?
Thanks!
They aren’t perfectly interchangeable, tapioca is a much stronger binder, but it’s such a small amount here I think that will work! Let me know how it goes 🙂
Thank you for your quick reply! Will try this and let you know. 😄
Hi! Just made these with cassava flour.. Turned out great! Weren’t really crispy.. but taste great! May add a lil more cassava flour next time to make it a lil less crumbly. Thank you for a great recipe! 🙂🙂
Good to know! I really want to get into more cassava recipes, its a little tricky/different but I love the taste😋 Thanks for the feedback, Ess!
Hi Natalie what cookie scoop did you use ? I made these yesterday. . Again. I left them in a lot longer than I should have by accident but it’s the first time they have been really crispy. I’m obsessed . Hazelnut butter is insane
Hmm I honestly don’t remember what scoop I used, but I do believe it was pretty small because they spread quite a bit. Try cooking them a couple minutes less so they aren’t AS crispy!
Just made these, and they were sooo good! Might be my new favourites. Thank you for developing these great recipes – i am a huge fan of all of your chocolate chip cookie recipes.
I do not have tapioca starch. Can I use corn starch?
Or how about an equal amount of GF flour, instead?
Thanks!
Yes cornstarch will work! I’d recommend that over GF flour 🙂
Hey, I just want to double check the recipe. So it’s either flax egg option or the non dairy milk with tapioca starch?
Yep you got that right! Personally I prefer the tapioca + milk version, I just know a lot of people don’t have/like tapioca starch 🙂
I don’t often leave comments, but these turned out so well! I used the flax egg option and they came out super crispy!
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YAY!! I am so happy you loved them Stephanie, one of my faves too😋 Appreciate the feedback!
Hey Natalie!
I made these cookies and it turned out AMMMMAAAZZING!! Absolutely loved the fact of how easy it was to assemble and bake. It was a crunchy, chewy combination and I loved it. Thank you so much. Wish I could share the image with you.
★★★★★
I am so so happy you loved them Shruti!! Ah I wish I could see your perfect batch too, but as long as they were enjoyed I’m happy🤗 Appreciate the feedback, and happy new week to you!
I’ve made these a few times already and they always turn out different..I don’t know why…When I make them the only differences that have been made are adding brown sugar instead of coconut and making my own almond butter. I’ve noticed that when I make my own almond butter they don’t turn out the same but I may be wrong, I can’t quite figure out what I’m doing wrong
Homemade almond butter is likely the issue! Its usually MUCH thicker and less oily/runny than storebought which will yield a very different cookie. If you want to use homemade, I’d recommend halving it with coconut oil to get a consistency similar to storebought!