Thin and Crispy Chocolate Chip Cookies (Vegan)
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.
What you will need:
These thin, crispy chocolate chip cookies are a breeze to make with just eight ingredients. I went with semi-sweet chocolate chips, but dark or milk chocolate works just as well—whatever you like best. I happened to have a bag of Guittard Semi-Sweet Dairy Free Chocolate Chips on hand, which were perfect for this recipe. Everything you need can be easily found at your local grocery store.
Ingredients:
- all-purpose flour
- baking soda
- plant-based butter with salt
- plant based yogurt
- cane sugar
- brown sugar
- vanilla extract
- dairy-free semi-sweet chocolate chips
How to:
Cookie Batter:
Begin by melting the butter in a small pot over medium heat. Once it’s fully melted, take the pot off the heat and let it cool for about 10 minutes. While the butter cools, preheat the oven to 350°F and line two cookie sheets with parchment paper.
In a small bowl, mix together the flour and baking soda. Whisk until they’re fully combined, then set the bowl aside.
In a medium bowl, combine the cane sugar, brown sugar, and melted butter. Whisk them together until well blended, about 1 minute. Add the yogurt and vanilla extract, whisking for another 30 seconds to 1 minute until smooth and well combined. Gently fold the dry ingredients into the wet mixture until almost all the flour is incorporated. Add the chocolate chips and continue folding until they are evenly distributed.
Baking:
Each cookie uses 2 tablespoons of dough. Scoop them onto prepared cookie sheets, leaving plenty of space to spread. It’s best to bake only 4 to 5 at a time, depending on your pan size. For an extra touch, top each dough ball with 2 to 3 chips, if you’d like. Bake for 13 to 15 minutes, until the edges are golden brown and crisp and the centers are set. Let them rest on the pan for 10 minutes before moving to a cooling rack.
Serving and Storing:
Serve the cookies warm or at room temperature; they’ll crisp up as they cool. Store them in an airtight container at room temperature. I froze a batch of these cookies- let the cookies cool completely, then place them in an airtight container and freeze. Take out one or two at a time, allowing about 15 minutes to warm to room temperature, or heat them briefly in a toaster oven for a fresh-from-the-oven taste.
Alright, let’s get started. Please make, bake and enjoy!
Thin and Crispy Chocolate Chip Cookies (Vegan)
Ingredients
- 6 tbsp (90 grams) plant based yogurt – room temperature
- 12 tbsp (168 grams) plant based butter – melted
- 1½ cups (180 grams) all-purpose flour
- ½ tsp baking soda
- 1 cup (200 grams) cane sugar
- ¼ cup (48 grams) brown sugar
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips + extra for the tops of the cookies (milk or dark chocolate chips will work as well)
Instructions
- 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.
