Vegan Crispy Chocolate Chip Cookies Recipe
Ever want a cookie that shatters like your willpower during sales? These crispy vegan chocolate chip divas are dangerously addictive and zero guilt.
They’re golden, crunchy, and snap louder than your bestie’s clapback on Instagram.
Forget chewy—this one crackles with confidence and tastes like a mic drop moment in your mouth.
Almond flour adds richness, coconut sugar brings sass, and chocolate chips melt like your standards after 11pm.
Perfect with coffee, cold brew, or judgmental stares from non-vegans.
Bake a batch, snap ‘em in half, and enjoy the drama with every bite.
Yes, queen—crispy is the new cute.

Vegan Crispy Chocolate Chip Cookies Recipe
Ingredients
Method
- Preheat oven to 180°C (350°F). Line tray with parchment paper like you’re staging a crime scene.
- Whisk all-purpose flour, almond flour, baking soda, and salt until evenly judged.
- In a separate bowl, stir melted coconut oil, coconut sugar, maple syrup, vanilla, and almond milk until emotionally blended.
- Add dry mix to wet mix. Stir gently like you’re confronting a friend.
- Fold in chocolate chips. Sneak a few, we won’t tell.
- Scoop tablespoon-sized dough balls onto tray. Flatten slightly—these cookies won’t spread faster than gossip.
- Bake for 14 minutes or until golden, crispy, and craving approval.
- Cool on tray for 5 minutes. Then cool completely unless you enjoy roof-of-mouth trauma.