Thin and Crispy Chocolate Chip Cookies (Vegan) (Edit recipe)

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These thin and crispy chocolate chip cookies are everything you could wish for—delightfully thin, beautifully crisp with golden-brown edges, and a soft, perfectly baked center. Each bite is a heavenly blend of buttery-sweet cookie dough and gooey pockets of melted chocolate. These beauties could not be easier to make, have absolutely no chill time and use only pantry friendly ingredients. They are a quick and easy, dairy and egg-free; an absolute must bake.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

13 minutes

INGREDIENTS

8

Serves: 14

Ingredients

6 Tbsp Almond Milk Yogurt, -room temperature (any plant-based yogurt will work)
12 Tbsp Plant-Based Butter, -melted
1.5 cups All Purpose Flour
0.5 tsp Baking Soda
1 cup Cane Sugar
.25 cup Brown Sugar
2 tsp Vanilla Extract
1 cup Semi-Sweet Chocolate Chips, (milk or dark chocolate chips will work as well)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add butter to a small pot and melt over medium heat, set aside for 10 minutes to cool.
Preheat the oven to 350F and line 2 cookie sheets with parchment paper.
Add the flour and baking soda to a small bowl, whisk to combine and set aside.
Add both sugars and the melted butter to a medium bowl, whisk until well combined – about 1 minute.
Add the yogurt and vanilla extract to the sugar mixture, whisk until well combined – about 30 seconds.
Add the dry ingredients to the wet ingredients, folding until almost all of the flour is absorbed, add the chocolate chips and continue folding until the chips are well distributed.
Scoop 2-tablespoon size cookie dough balls and place them on the prepared cookie sheets. Make sure to give the cookies plenty of room to spread. I only baked 5 cookies per cookie sheet.
Optional – place 2 to 3 chocolate chips on the tops of the cookies before baking.
Bake the cookies for 13 to 15 minutes or until the edges are browning and crisp and the centers are done.
Let the cookies rest on the pan for 5 to 10 minutes before transferring them to a cooling rack.
Serve cookies warm or room temperature. Store the cookies in an airtight container at room temperature.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	304
Fat:	16 g
Carbohydrates:	38 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	103 mg
Fiber:	1 g
Sugars:	25 g
Sugar Alcohol:	0 g
Calculated per serving.