Small-batch Thin and Crispy Cookies

4.34 from 3 votes

Prep Time10

Cook Time15

Course: Breakfast, Dessert, Snack

Keyword: chocolate, chocolate chip, chocolate chip cookies, cookies, easy recipes, gluten-free, low sugar, plant-based, small-batch, vegan

Servings: cookies

Calories: 96kcal

1 tbsp coconut oil (14 g)
2 tbsp nut/seed butter (32 g)
3 tbsp maple syrup (63 g)
1/4 tsp vanilla extract
1/4 cup + 2 tbsp flour (45 g) gf all purpose if desired
1/8 tsp baking soda
1/8 tsp salt
1/4 cup chocolate chips (45 g) minis work best, or you can chop the regular ones

Preheat oven to 350F and line a cookie sheet with parchment.
In a bowl melt your coconut oil (I use 30 sec in the microwave).
Add almond butter, maple syrup, vanilla and blend until smooth.
Add flour, make a well in the center and add baking soda and salt. Mix these into the flour (I use the tip of my spatula).
Fold in the flour until cookie dough is formed.
Fold in chocolate chips.
Scoop cookie dough, make balls between your palms and flatten on the parchment paper. The more you flatten the thinner cookies will be.
Bake for 10 or so minutes until edges are brown. Let cookies cool most of the way on the cookie sheet before handling.

Store these cookies in a slightly cracked container in room temperature or refrigerate them.
They will harden in the fridge due to the coconut oil but will be soft again as they come back to room temp. You can always microwave one for 10 seconds too!