Crispy Chewy Chocolate Chip Cookies

Let’s get real for a minute. Is there anything better than a warm chocolate chip cookie? Mmm hmmm. That’s that I thought.

My favorite cookies are chewy on the inside and crisp around the edges. These vegan chocolate chip cookies are just that, especially when they first come out of the oven. Mmmmm, I can practically taste them…

Okay, that’s not quite true…I can literally taste them because I’m eating one as I write this recipe.

They will start to lose their crispiness after a day or so, but they’ll stay soft and chewy for several days. Sometimes I even keep them in the freezer if I’m in the mood for crunchy cookies (or if I just need to keep them out of eyesight). Enjoy!

Crispy Chewy Chocolate Chip Cookies

Servings: 12 large cookies


  • 1 TBL flax meal
  • Water
  • 1/4 cup coconut oil (room temperature, not melted)
  • 2 TBL olive oil or neutral oil
  • 1/3 cup coconut sugar
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup brown rice flour
  • 1/4 tsp salt, plus more to sprinkle on top
  • 1/4 tsp baking powder
  • 1/2 cup vegan chocolate chips (or regular, if not vegan)


  1. Preheat the oven to 375°F and cover a baking sheet with parchment paper or a silpat sheet
  2. Add the flax meal to a 1/4 cup measuring cup and add just enough water to fill the cup. Set aside to rest for at least 3 minutes
  3. In the meantime, combine the coconut oil, olive oil (or neutral oil) and coconut sugar in the bowl of an electric mixer and beat on medium speed until well combined (there will still be some small chunks of coconut oil)
  4. Add the maple syrup, flax mixture and vanilla and mix well
  5. Add the brown rice flour, 1/4 tsp salt and baking powder and stir until combined
  6. Fold in the chocolate chips
  7. Drop heaping spoonfuls of the cookie dough onto the prepared baking sheet, giving the cookies plenty of space to spread out. Sprinkle with a tiny pinch of sea salt
  8. Bake for 10-11 minutes, until just set (they may look underdone, but you don’t want to overcook them). Gently transfer to a wire rack to cool
  9. Best if enjoyed right after baking (when they’re nice and crisp), but will keep at room temperature for a few days (they’ll remain nice and chewy)

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