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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!
Thin and Crispy Chocolate Cookies (GF)
- Prep Time: 30 mins
- Cook Time: 8 mins
- Total Time: 38 mins
- Yield: 12 to 15 cookies 1x
- Category: Dessert, vegan
- Cuisine: Gluten-free, cookies
Description
These cookies are perfectly crispy and full of chocolate flavor. They are made gluten-free by using nutritious almond flour.
Ingredients
- 1 cup almond flour (You can use store-bought, or make your own)
- 1 teaspoon coconut flour
- 2 tablespoons plus 2 1/2 teaspoons cocoa powder
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 2 tablespoons coconut oil
- 1/4 cup honey (sub agave nectar for vegans)
- 1 teaspoon pure vanilla extract
Instructions
- 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.
Notes
Prep time is an estimation of how long it may take you to cut out your cookies. Time can vary a little depending on how cold your freezer is and how warm your kitchen is. The dough tends to melt fast and becomes impossible to work with when it’s soft, so work fast and do not skip the freezing step.
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
These look great! Nothing satisfies like a thin and crispy cookie. 🙂
Thanks Amanda! 🙂
These chocolate cookies look so good! We need to make this soon!!
Thanks! Let me know how you like them! 🙂
Super delicious. I could eat a whole tray! I tried selecting 5stars but me iphone won’t let me.
Thanks Jeremy, Glad you enjoy the cookies! 🙂
That’s strange that your iphone won’t let you select the stars. Thank you for letting me know, I will look into getting that fixed.
These cookies are awesome…as evidenced by how quickly the first batch were inhaled. So I quadrupled the recipe the second time! Since I’m a chocoholic and love pecans, I added about 3/4 c. each of chopped pecans and mini chips (to the 4x batch) and they were even more decadent. I see that Jeremy already told you how much he likes them. He’s sensitive to gluten so I try to develop recipes that he can eat. When he ate these he said “Mom, feel free to make these any time!!” and he hasn’t ever said that before. Great job Emily….oh and your mom had to hide them from your dad this weekend at the cottage.
Oh, I forgot….since I was adding some sweetness with the chocolate chips, I reduced the honey by 1/4.
Karen, I am glad to hear that you enjoyed the cookies! Thanks for sharing your adaptions, that sounds delicious. I will have to add the pecans and chocolate chips next time I make them! 🙂
BTW that sounds exactly like my dad! not surprised at all. LOL! 😉
Hi Jenn, My dough was pretty sticky too. It’s not like your typical chocolate chip cookie dough that is dry and smooth. Did you try rolling the dough between two pieces of parchment paper? And did you freeze the dough before cutting out the cookies? The freezing step helps a lot when cutting the cookies out. If you feel like you want to dust your work surface or rolling pin try using cocoa powder so that you don’t have white flour on your chocolate cookies.
If you feel like the dough is too sticky in general you can add a little more coconut flour. Coconut flour is very absorbent, so a little will go a long way, maybe try 1 tablespoon at a time. I hope this helps. Let me know how it goes. ?
I made these for my family, who vary in their intolerance of gluten and carbohydrates and sugar. They are really good! I’d recommend doubling or quadrupling the recipe- they are not filling and will go quickly.
That’s awesome Laurie. I am so glad to hear that you enjoyed the recipe. Thanks for sharing! 🙂