These Crispy Vegan Chocolate Chip Cookies are JUST 6 ingredients, made in 1 BOWL, crispy, chewy and buttery thanks to using almond flour and tapioca. The perfect cookie texture. Just 6 ingredients and also gluten-free, grain-free and oil-free!
CRISPY VEGAN CHOCOLATE CHIP COOKIES
Ok, today I’m sharing with you what I consider to be the perfect cookie texture. Crispy exterior, with a moist and chewy center. Crispy Vegan Chocolate Chip Cookies are my favorite kind of cookie. And making vegan cookies is fairly simple. These Best Vegan Chocolate Chip Cookies are a huge, huge reader fave. I absolutely love these though, because I love the extra crispy factor.
These are the perfect cookie base to add in anything you like….nuts, dried fruit, obviously chocolate chips, and in today’s case, lots of candied ginger. Since it’s the holidays, here comes ginger overload. These are seriously some of the best cookies I’ve ever had in my entire life. I LOVE GINGER. But if you don’t, simply omit and use any other dried fruit or nuts. Dried cranberries and cherries would be excellent! The base recipe for these chocolate chip cookies is just 6 ingredients (+salt) and any optional add-ins.
CRISPY COOKIE TEXTURE
A perfect cookie to me should entail all of these qualities: Slightly crispy on the outside, soft and chewy on the inside, moist, sweet and have chocolate chips. These cookies contain all of that and more. What helps to make these crispy on the outside is the tapioca starch and it also helps to bind the cookies, acting as eggs. The almond flour gives the wonderful, moist and chewy center.
WHERE CAN I BUY VEGAN CHOCOLATE?
Many grocery stores these days sell vegan chocolate, whether intentionally or not. Some brands are naturally vegan or made without milk. Enjoy Life is a great vegan brand and even Nestle now has vegan chocolate chips. Just make sure to always read the ingredients on the package before purchasing.
I’m telling you, the chocolate chips mixed with the bites of candied ginger is a delicious combo! So, definitely try that option!
MORE VEGAN COOKIE RECIPES
- Grain-Free Vegan Chocolate Chip Cookies
- Best Vegan Gluten-Free Chocolate Chip Cookies
- Vegan Peanut Butter Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Vegan Gluten-free Snickerdoodles
- Chai Coconut Oatmeal Cookies
- Old-fashioned Iced Oatmeal Cookies
- Cashew Butter Chocolate Chip Cookies
- 5 Ingredient Almond Butter Chocolate Chip Cookies
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Crispy Vegan Chocolate Chip Cookies
Ingredients
- 1 1/2 cups (168g) superfine blanched almond flour
- 1/4 cup (30g) tapioca starch
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup (160g) pure maple syrup (use agave if you don't want a maple flavor)
- 2 teaspoons vanilla extract (2 tsp provides a strong vanilla flavor, use 1 if you prefer a milder flavor)
- 1/2 cup dairy-free chocolate chips
Optional Holiday Ginger Cookie Variation
- 1 tablespoon ground ginger powder
- 2 large tablespoons finely chopped crystallized ginger
NOTE
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl. Make sure to zero out before each ingredient.
- I use this scale.
Instructions
- Preheat an oven to 350 degrees and line a sheet pan with parchment paper. Dark metal pan will yield the best crispy exterior texture.
- Add the almond flour, tapioca, baking powder, ground ginger (if using) and salt to a large bowl and whisk well.
- Make a well in the center of the flour and pour in the syrup and vanilla. Give the liquid portion a quick stir. Add the chocolate chips and chopped ginger (if using), on top and stir all of the ingredients together until it becomes a very thick batter. If it's not thick enough, add a little more almond flour. This will affect how they bake up.
- Using a cookie scooper, drop large mounds onto the prepared sheet and space them about an inch apart. I fit all the cookies on the pan. For the tops, I gently pressed some extra chocolate chips on top of the cookies and slightly pressed the cookies down, but not fully. If your batter is thick enough and you want perfectly round cookies, then roll them into balls and flatten them about 1/4-1/2 inch thick. Please note that different brands of almond flour will greatly effect how thick or thin your batter is. If it is a looser batter, no need to press the batter down. They will bake up thinner and spread a lot. Bake for 12-13 minutes until beginning to turn golden on top. 13 minutes produced the perfect cookie for me, using a cookie scooper.
- They will firm up a lot while they cool, so don't remove them while warm. Let cool just 5 minutes on the pan, then transfer to cool completely on a rack. Store wrapped tightly in plastic wrap or sealed container.
Nutrition
Hi Brandy-
These cookies are delish!! I love the crunchy exterior and chewy center….such a difficult combination to find in any chocolate chip cookie.
Your recipes are never disappointing and I love the science behind the choice of ingredients. Thanks for sharing all your knowledge and deliciousness 🙂
Yay! That is so kind of you to say Julie, thank you so much for the review!
Would date syrup work? Or maybe half maple syrup + half date syrup?? I have a friend that can’t stand maple flavor!! Isn’t that awful!!
It would need to be the same consistency as syrup for it to work properly. Date syrup tends to make things really soft too, so they may not be crispy. I understand about the maple syrup, so what would work best would be to use agave if possible. It just sweetens without no distinct aftertaste and has basically the same consistency as maple syrup.
I bake often and my brother says these are the best cookies I have ever made. Thank you for a simple and tasty recipe!
woohoo that is so awesome to hear!
Yum! The crispy on the outside and chewy on the inside, oh my! I can’t believe how easy they were to make too!
So happy you loved these Mary!
Great recipe! Just trying them with the tapioca starch finally, but have had success with replacing it with half the amount of corn starch. I’ve also been adding a generous 1/4cup of unsweetened coconut and a couple TBSP of chia seeds. So easy and so delish!
Sorry forgot to rate them, 5 stars for sure based on both ease and taste!
I absolutely love this recipe. I make ours with date syrup( only sweetener we use). I did an exact 1:1 swap. Absolutely delicious like all of your recipes!!
So happy to hear this!
these are amazing cookies. I used cornstarch instead of tapioca starch and they came out great. Tastes amazing.
So happy you enjoyed them!
These cookies are sooooo quick and easy and they are super delicious! I trusted another reviewer’s comment and swapped in cornstarch for the tapioca starch because that’s what I had on hand and I ended up adding an extra 13 g of almond flour to get the batter thickness that seemed appropriate. I made them a little bigger and so only made 8 cookies. I’m going to try not to eat them all today! Haha. Thanks!!! This will be my go-to chocolate chip cookie recipe now!!!
Loved all the recipes I’ve tried on your site so far. All 3 cookies had amazing texture. I appreciate the accuracy of your measurements so much!
So happy to hear this Zara, thank you so much for the awesome feedback!!
This is my absolute FAVORITE gluten free, vegan cookie recipe! They are so delicious. Perfectly crispy on the outside and soft on the inside. My family can’t get enough! Let alone so easy and quick to make!
Yay, that is amazing and makes me happy Rebecca! Thanks for the lovely review!!