• Prep Time: 10 mins
  • Cooking Time: 12 mins
  • Serves: 18

Thin and Crispy Chocolate Chip Cookies

  • Recipe Submitted by on

 Ingredients List

  • 1 cup (250g) almond butter (or nut/seed butter of choice)
  • 1/2 cup (80g) coconut sugar
  • 1/4 cup (30g) tapioca starch OR 2 flax eggs*
  • 1/4 cup (60g) non-dairy milk**
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1/3 cup (60g) mini chocolate chips


Preheat the oven to 350F.
Whisk together the almond butter, coconut sugar, non-dairy milk or flax egg, and vanilla.
Add the tapioca starch (if using), baking soda, and salt. Stir to combine.
Fold in the chocolate chips.
Use a spoon or cookie scoop to drop spoonfuls of batter onto a lined baking sheet. Space them out as they will spread quite a bit (you will need 2 pans or to bake in 2 batches).
Bake for 12-14 minutes at 350F.
Remove from the oven. Cool for 5-10 minutes before transferring to a cooling rack.
Keep leftovers in the fridge in an airtight container for up to a week. Or you can freeze them.

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