Crispy Chocolate Chip Cookies

  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 18 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american


Thin and crispy chocolate chip cookies made with almond butter, coconut sugar, chocolate chips and sea salt. Vegan, flourless, and SO yummy!



  • 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


  1. Preheat the oven to 350F.
  2. Whisk together the almond butter, coconut sugar, non-dairy milk or flax egg, and vanilla.
  3. Add the tapioca starch (if using), baking soda, and salt. Stir to combine.
  4. Fold in the chocolate chips.
  5. 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).
  6. Bake for 12-14 minutes at 350F.
  7. Remove from the oven. Cool for 5-10 minutes before transferring to a cooling rack.
  8. Enjoy!
  9. Keep leftovers in the fridge in an airtight container for up to a week. Or you can freeze them.


*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.


  • 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