Most of the time when I think of a perfect cookie, it is soft in the middle and slightly crispy on the outside. Then there are times when I enjoy a thinner, very crispy cookie.
What I dig about thin and crispy cookies is that because they are thin they are not as filling. So, you can stuff a few more thin cookies without feeling the guilt and the full belly that you would feel with regular cookies. You pick up what I’m putting down here?
Raise your hand if you agree that we need more thin cookies in our lives! I do! I do!
Have you ever had a thin cookie that tastes just like card board? Me too!
These Thin and Crispy Chocolate Cookies are not that type of cookie. Just trust me on this one, they are rich with chocolate and every single bite is crispy.
We use almond flour to keep them gluten-free. If you make your own almond flour when you make your own almond milk, these thin and crispy chocolate cookies are a great way to make use of that almond flour. The homemade almond flour adds plenty of heartiness and just the right amount of texture to the cookies. If you don’t happen to make your own almond flour, no worries my friends, there are tons of store bought brands available!
Did I mention that Thin and Crispy Chocolate Cookies only require a food processor and are super easy to make? Plus you can cut them into any fun little shape you want. I stuck with circles because a cat-shaped cookie doesn’t work so well for making ice cream sandwiches!
You heard me right! The next recipe we’re making is for some decadent, scrumptious ice cream sandwiches, and these thin and crispy chocolate cookies are going to be invited to the party.
Be excited my friends, be very excited!
- 1 cup almond flour (You can use store-bought, or make your own)
- 1 teaspoon coconut flour
- 2 tablespoons plus 2 ½ teaspoons cocoa powder
- ⅛ teaspoon fine sea salt
- ¼ teaspoon baking soda
- 2 tablespoons coconut oil
- ¼ cup honey (sub agave nectar for vegans)
- 1 teaspoon pure vanilla extract
- Add the almond flour, coconut flour, cocoa powder, sea salt, and baking soda to a food processor. Pulse until the dry ingredients are well combined.
- Add the coconut oil, honey or agave, and vanilla extract. Pulse until the mixture forms a ball of dough.
- Remove the dough onto parchment paper. Use your hands to form the dough into a ball. Place another piece of parchment paper on top of the dough and use a rolling pin to roll out the dough to a ¼ inch thickness. Place the dough in the freezer for 15 minutes, or until it’s hard.
- While the dough is chilling preheat your oven to 350 degrees. Also prepare a cookie sheet by lining it with parchment paper or a silpat mat, and set the cookie sheet next to your cookie-rolling work station.
- Once the dough is firm use a 4 inch circle cookie cutter* to cut circles out of the dough. Carefully transfer the cutout cookies to the prepared baking sheet. Once you have cut as many cookies from the dough as you can, use your hands to reshape the dough into another ball and roll it out to a ¼ inch thickness. Place back in the freezer for 5 minutes. Repeat the process of cutting out the cookies and re-rolling the dough until all of the dough has been used. You should get 12 to 15 cookies out of the batter.
- Bake the cookies for 7 to 8 minutes*, or until the cookies are dry to the touch. Allow the cookies to cool completely on the cookie sheet before removing.
- Store cookies in an airtight container on the counter for up to several days.
Alternately you could cut these cookies into any shape you desire.
*If you use a smaller cookie cutter, about 2 inches, reduce the cook time to about 4 minutes.
Recipe adapted from Elana’s Pantry