Perfect Vegan Chocolate Chip Cookies

Perfect Vegan Chocolate Chip Cookies

Ok, today I'm sharing with you what I consider to be the perfect cookie texture. Crispy exterior, with a moist and chewy center. Chocolate Chip cookies are my favorite kind of cookie, making vegan cookies is fairly simple. These Best Vegan Chocolate Chip Cookies are a huge, huge reader fave. I absolutely love these though, because I love the extra crispy factor. These are the perfect cookie base to add in anything you like....nuts, dried fruit, obviously chocolate chips, and in today's case, lots of candied ginger. Since it's the holidays, here comes ginger overload. These are seriously some of the best cookies I've ever had in my entire life. I LOVE GINGER. But if you don't, simply omit and use any other dried fruit or nuts. Dried cranberries and cherries would be excellent! The base recipe for these chocolate chip cookies is just 6 ingredients (+salt) and any optional add-ins.

Perfect Vegan Chocolate Chip Cookies

These chocolate chip cookies are vegan, gluten-free and oil-free, yet you would never know based on the taste, that they are healthified. They truly are the Perfect Vegan Chocolate Chip Cookies. Did I mention that these cookies are just 6 ingredients??? 

I know it's been over a week since I posted a new recipe, but Thanksgiving really wiped me out! I was on my feet for 2 days prepping and cooking, so I just really needed some relaxation time with my family. Before I get to this recipe, first I just have to extend my gratitude to all of you guys. So many of you blessed me by making several of my recipes to be on your Thanksgiving tables with your families. I was truly honored and overwhelmed by all the pictures and comments you shared on here, Facebook and on my Instagram tag #thevegan8. So, to recap, here is what was most popular on your Thanksgiving tables:

  • Life Changing Pancakes  A couple of you started the Thanksgiving day off right with these....really everyday should be started off with these I think. The fluffiest, most luscious pancakes ever. With 17,000 pins on Pinterest in just over 2 months, they are indeed "life changing"!
  • Cinnamon Roll Spice Oatmeal  Another day starter that has consistently been a big hit, Thanksgiving day, no exception.
  • Fluffy Buttermilk Mashed Potatoes and Thyme Cabernet gravy. You all declared both as the best you've ever had and that just made me beam!
  • Caramel Crusted Pumpkin Loaf was a gigantic hit too with everybody and I loved how everybody said it turned out just perfect.
  • Magic Skillet Cornbread You loved the fact that it was buttery, without any butter at all, thanks to magical pecans.
  • Apple Cinnamon Pecan Crisp You all loved how this made your house smell so good, the ease of the recipe and of course, the taste. This crisp is made without any oil, yet it is full of flavors and a perfect, crunchy topping.
  • Almond Butter Ice Cream If you haven't made this yet, get to it!
  • Cinnamon Ice Cream  I personally made this for my family and it was a raging success!! Seriously, creamy, sweet and bursting with cinnamon flavor.

Like I said, I wanted to provide you with easy 8 ingredient recipes, knowing how stressful the holiday cooking can be, so I am glad my recipes helped you all out so much. If you didn't get to make any of these, well then Christmas is here soon enough! So, I am back with some delicious recipes to come this month, starting out with these uh-mazing cookies.

The Perfect Cookie Texture

A perfect cookie to me should entail all of these qualities: Slightly crispy on the outside, soft and chewy on the inside, moist, sweet and have chocolate chips. These cookies contain all of that and more. They are bursting with the spice of ginger, which just so happens to be one of my favorite spices (cinnamon is my #1 favorite) and studded with chocolate chips. Chocolate and ginger are an amazing combo.

These have a nice spicy kick, thanks to both powdered ginger and crystallized ginger. However, they are not too spicy, as my 3 year old daughter had no complaints and was still happily eating them. The crystallized ginger adds another layer of flavor and texture to the cookies that you just don't get from powdered ginger alone. The combo of both makes for one incredible ginger-infused cookie!

I love crystallized ginger. The combo of sweet and spicy is such a winning combo. Adding chopped up pieces into the cookies makes them extra chewy. Just check out that melted chocolate and chewy ginger inside. Yummm.

These ginger chocolate chip cookies are pretty amazing, as they are vegan, gluten-free, oil-free and grain-free. They take about 10 minutes prep, 1 bowl and about 12 minutes in the oven and boom, amazing cookies.

As always, I love it when you leave your feedback below on my recipes! So, please let me know what you think of these Perfect Crispy Chocolate Chip Cookies after you make them, come leave me your feedback and STAR rate the recipe below! I love to keep permanent track of my recipe comments, so having them here on the blog is the best way, so it’s much appreciated. You can also tag me on Instagram @thevegan8 and don’t forget my hashtag #thevegan8, so I don’t miss it!

I have a ton of Vegan Gluten-free Chocolate Chip Cookies on the blog, check these out!

Perfect Vegan Crispy Chocolate Chip Cookies

Yields 12 cookies

These Perfect Vegan Chocolate Chip Cookies are slightly crispy on the outside and wonderfully moist and chewy on the inside, thanks to using all almond flour and tapioca. The perfect cookie texture. Just 6 ingredients and also gluten-free and oil-free!

10 minPrep Time

13 minCook Time

23 minTotal Time

Save Recipe

Ingredients

  • 1 1/2 cups blanched almond flour (150 g, I do not recommend Bob's almond flour, as it always produces flat/gritty results. I recommend Kroger Simple Truth Brand or King Arthur or HEB brand if in Texas)
  • 1/4 cup tapioca starch (30 g)
  • 1 teaspoon baking powder
  • 1 tablespoon ground powdered ginger (optional for a holiday spicy ginger taste, I LOVE them)
  • 1/4 teaspoon fine sea salt
  • 1/2 cup pure maple syrup (120 mL)
  • 2 teaspoons vanilla extract (2 tsp provides a strong vanilla flavor, use 1 if prefer a milder flavor)
  • 1/2 cup dairy-free chocolate chips
  • Optional Add-Ins: 2 heaped tablespoons finely chopped crystallized ginger
  • Note
  • Please note, this whole recipe is made with mostly almond flour, there is not a sub for almond flour that will produce the same results. Almond flour is what gives so much flavor and moisture. If you sub, just know you will end up with a much different result, so I wouldn't recommend that. I keep my recipes simple and with very few ingredients, so subbing can make dramatic differences. When measuring your almond flour, a scale is always best for accurate results in baking. Make sure to scoop out the almond flour with your measuring cup and gently pat it down and then level off with your finger. Same with the tapioca. Please note: Storebought blanched almond flour is recommended here because they produce a softer/fluffier cookie as seen in the photos. Homemade almond meal will make them flatter and crispier and less moist.

Instructions

  1. Preheat an oven to 350 degrees and line a sheet pan with parchment paper. Dark metal pan will yield the best crispy exterior texture.
  2. Add the almond flour, tapioca, baking powder, ground ginger (if using) and salt to a large bowl and whisk well.
  3. Make a well in the center of the flour and pour in the syrup and vanilla. Give the liquid portion a quick stir. Pour the chocolate chips and chopped ginger, nuts or dried fruit (if using) on top and stir all of the ingredients together until it becomes a very thick batter. If it's not thick enough, add a little more almond flour. This will affect how they bake up.
  4. Using a cookie scooper, drop large mounds onto the prepared sheet and space them about an inch apart. I fit all the cookies on the pan. For extra dazzle, I gently pressed some extra chocolate chips on top of the cookies. Just make sure to not flatten the actual cookies, as they will spread on their own beautifully while baking. Bake for 12-13 minutes until beginning to turn golden on top. 13 minutes produced the perfect cookie for me, using a cookie scooper. Using a cookie scooper creates a slightly higher mound, so if you're just using a regular spoon, your mound may be slightly flatter and may cook a little quicker/crispier, so it may only need 12 minutes. Be careful not to overbake as it can dry them out. They are even better the next day and become super soft.
  5. They will firm up a lot while they cool, so don't remove them while warm. Let cool just 5 minutes on the pan, then transfer to cool completely on a rack. Store wrapped tightly in plastic wrap or sealed container.


53 Comments

  1. I literally swooped right over here from your comment on my site. LOVE these cookies. Chocolate and ginger are a gorgeous combination and I love your cookies. They look moist and chewy and chocolatey and spicy. Really lovely combination.

    • brandi.doming@yahoo.com

      You are so sweet Suzanne, thank you! Such a great combo indeed and these are just the absolute perfect texture, which to me is so crucial for a fantastic cookie!

  2. My idea of a perfect cookie! I’m with you on a slightly crisp outside and chewy middle. And I ADORE ginger!
    I think I need a second stomach at this time of year to fit in all the holiday baking I want to make!
    Glad to hear you had a relaxing Thanksgiving.

    • brandi.doming@yahoo.com

      Thank you so much Emma! So good to hear from you! Missed you xo
      I KNOW you love your ginger like I do, so I know you would love these…lots of awesome ginger and almond flour. MMMM.

  3. Look at those cuties! I agree with Emma – my idea of the perfect cookie. LOVE the flavors!

    • brandi.doming@yahoo.com

      Thank you so much Annie! xo

  4. This is probably one of my favorite recipes you’ve posted thus far. I can’t begin to describe my love for chocolate and crystallized ginger. I need these…NEED these.

    • brandi.doming@yahoo.com

      I know right?! Mine too….it is just an amazing combo! They both compliment each other beautifully! Thanks girl! I hope you try them!

  5. As I told you, ginger is not usually my fave, BUT you put it in a cookie and pair it with chocolate and it sounds awesome! These look really yummy!!

    • brandi.doming@yahoo.com

      Thanks!

  6. Mine turned out PERFECTLY! Wowie. What a lovely zippy punch of ginger! I love these. However, I am such a ginger lover that I might even just omit the chocolate. Either way, chocolate in or out, this is one nifty cookie. Fantastic texture. Crispy and also chewy. You did it again Brandi, Thanks!

    • brandi.doming@yahoo.com

      You are so awesome Nancy! Thank you so much for making them so quickly and also for sharing your photo on Facebook! I’m so glad you loved them! The texture of both chewy and slightly crispy is what I love so much. The blanched almond flour really drives home the amazing texture combined with the tapioca and chewy ginger pieces. Thank you so much!

  7. Not sure how I feel about the SPICY component since I am so NOT a spicy person, but I will give this a GOOOOO with coconut flour and a syrup replacement… Walden Farms? LOL!

    • brandi.doming@yahoo.com

      Oh girl, I said above that my 3 year old still scarfed them down, so they are spicy in the since of lots of ginger, but not spicy HOT 🙂
      Oh and you can’t have almond flour?? These will not work with coconut flour, it will change the cookie completely and make them crumbly and dry as can be. Coconut flour is 10 times more absorbent than almond flour and leaves really dry results, so I wouldn’t do that! Almond flour is what is needed for the moisture, since I use no oil 🙂

  8. These look perfect! Thick and crispy and I love the combination of ginger and chocolate. I’ve not tried tapioca starch yet; adding it to my shopping list for this weekend!

    • brandi.doming@yahoo.com

      Oh it’s awesome! Tapioca helps give so much moisture and binding and it also helps give rise and browning to baked goods…such an awesome starch! Thank you Linda!

  9. There are so many things I love about these cookies! First off, they’re cookies. Nuf said. I also love that they are made from almond flour, have very little sugar and I love the addition of ginger! So awesome. Oh, and CHOCOLATE CHIPS….my fav!

    • brandi.doming@yahoo.com

      Oh, they are so good, the combo! Thanks so much Melanie! You would love them…they are sweet, crispy and chewy.

  10. Hey there! 🙂 We stumbled upon your lovely blog from Ceara’s Kitchen. And what a stumble it is! Absolutely LOVE your photos — the nice balance between close-ups and layout shots. Professional, tempting, awesome! Also, Ginger + Chocolate = Awesome. Even Einstein couldn’t come up with a better formula, haha!

    Also love your many desserts — especially the ones you featured in your slider. Gorgeous stuff. Okay, it’s official — we’re fans! Heh!

    Thanks so much for sharing your wonderful creations. WE WILL BE BACK! Cannot possibly resist. 🙂

    • brandi.doming@yahoo.com

      Awww Levan, what wonderful, sweet, KIND compliments!!! You made me smile big, so happy to find you on the internet and so glad you are a “fan” of my blog! I really appreciate it!

  11. I’m so happy you enjoyed such a wonderful Thanksgiving with your family and that you took some time after to relax 🙂 Some relaxing after the holidays is definitively needed! I can’t wait to try a few of your recipes to feature at our Christmas dinner! I love the simplicity of your recipes! Keep ’em coming!!

    And okay Brandi, these cookies look SERIOUSLY GOOD! I imagine the combo of the ginger and choc. chips is absolutely wonderful! Adding these to the “need to make for Xmas” list!! Have a great weekend 🙂 Pinned!

    • brandi.doming@yahoo.com

      You are so sweet Ceara! Thank you so much lady! I hope you love them!

  12. Where do I begin in describing how amazing these cookies are?!? So delicious and super easy to make! If you have an event where you need to bring dessert or you are wanting cookies, these will be gone in a flash!! I’m telling you, they are the best homemade cookies, of any kind, that I’ve ever had. Brandi, I think you should rename these to, “life changing cookies ” 😉

    • brandi.doming@yahoo.com

      You are a doll Melissa! I’m so glad you loved the cookies so much, and I LOVE your suggested name of them, haha!! Thanks for the wonderful feedback!

  13. Love the combo of ginger and chocolate! I don’t think it could get any better!

    • brandi.doming@yahoo.com

      I agree…nothing better!

  14. What lovely cookies and I just love the candied ginger for added spice! I bet these were so good! 🙂

    • brandi.doming@yahoo.com

      Thank you so much Shundara! They were really GOOD! 🙂

  15. […] Spicy Ginger Chocolate Chip Cookies from the Vegan 8 […]

  16. Mon beau is a ginger fan…seriously, he and you have so much in common when it comes to ingredients like ginger, espresso, etc. Wow, 2 days prepping and cooking, I’m glad you had a long break, you deserve it, Brandi! Hope you had a wonderful Thanksgiving! Your cookies look amazing, I can see the crispy exterior…and the moist interior….I want to make this when I get home next month!

  17. Brandi, this is a nifty cookie! I also make them as a regular ole chocolate chip and pecan or walnut cookie. The cookie batter makes a great ‘base recipe’ to add various favors to. The ginger is terrific but today the request from family visiting is chocolate chip pecan. Yours is the recipe I am using. Thank you!

    • brandi.doming@yahoo.com

      Oh I’m so excited to hear this is your go-to chocolate chip cookie Nancy!! So happy they were a hit and thank you so much for the wonderful feedback! 🙂

  18. Meg

    OMG! Made the basic dough w/o ginger and added dark chocolate chips and chopped dried cranberries. They are outstanding and could compete with any cookie I’ve ever had! If I hadn’t made them myself I’d never believe there are no eggs, butter, or shortening in them. I love your recipes and have so many in my saved folder. Thank you for sharing!

    • brandi.doming@yahoo.com

      So happy to hear that Meg, thank you so much for such wonderful feedback! I truly appreciate it!! SO thrilled you are enjoying the recipes!!

  19. These cookies are AMAZE-Zing! I can not tell you how much my wife and I enjoyed these bad boys. They are our new favorite cookie to make and DEVOUR. I don’t even mind keeping them around since they are healthy-ish ? We left the ginger out and followed the rest of the recipe to the T. Perfection in a sweet, cylindrical shape!

    • brandi.doming@yahoo.com

      Thank you so very much Travis! I’m so happy you loved these so much, thank you very much for leaving such great feedback!

  20. Absolutely amazingly perfect cookies! Brandy you have outdone yourself on this one and you have a very special knack for making healthy, oil-free, vegan food taste amazing and people would never know it’s vegan. These cookies are crisp on the outside and moist on the inside and could fool any SAD eater out there. Please keep your amazing recipes coming!!

    • brandi.doming@yahoo.com

      You are the sweetest Candy! Thank you so much for your kind words, they really mean so much to me! So happy to hear you love these so much!

  21. What is a white sugar, brown sugar, molasses or other sweetener substitute for maple syrup? I can’t afford maple syrup and am willing to eat the processed sugars. I’d like to try your cookie/dessert recipes but most of them contain maple syrup. Thank you.

    • Hi Christy! You can sub agave anywhere you see maple syrup. It’s much cheaper. The taste will be slightly less rich, as it doesn’t have the same smoky warm flavor of maple syrup, but it’s the best sub out there. Make sure to use the dark amber agave and not the light and that the only ingredient, is agave.

      • Thanks. I think I can find agave at a local Winco for a good price.

  22. These are the best cookies I’ve made so far! I’ve been plant based for about 3 years, and gluten free for about 3 months. I did not try it with the ginger yet, but may do that the next time I make these. The only down side was that I couldn’t stop eating them!

    • brandi.doming@yahoo.com

      Yay! First, so sorry I missed this comment before and 2nd, SO glad you loved these and they are the best you’ve made so far! That makes me so happy, thank you so much for the feedback!

  23. I made these cookies and they were so good! I accidentally used unblanched almond flour but they still came out delicious and crispy!

    • brandi.doming@yahoo.com

      SO very awesome to hear that Elizabeth! Thank you!

  24. Can walden farms be used for the maple syrup? I am trying to cut down on sugars period and using maple syrup would still make it high in sugar, also is there any thing besides tapioca starch? What is the best substitute for tapioca? I don’t have it at home and do not want to necessary have to buy it..

    • brandi.doming@yahoo.com

      What is walden farms? The tapioca starch is pretty crucial for the texture and binding of the cookie. There is only 6 ingredients in these cookies, so please understand that if you are wanting to change 2 of those ingredients, I can’t say how exactly they will turn out. You can try cornstarch, but they will not bind as well and may be more crumbly, as tapioca is a key ingredient here. I use it in a TON of my recipes, so my readers definitely get good use out of the ingredient and it doesn’t go to waste.

  25. Wow, more good things I must try. Thanks.

    • brandi.doming@yahoo.com

      Thank you Marsha!

  26. hi
    may i ask what would you substitute for tapioca starch. 1/4 cup tapioca starch
    i googled, and found potatoe starch
    both of these are dietary restrictions for me.

    thanks in advance.
    enjoy the holidays ahead.
    🙂

    • brandi.doming@yahoo.com

      Hi there, you can try cornstarch instead. I haven’t tried it using cornstarch, but I think it should work.

  27. We just made these! Kiddo approved times 3! My son kept sneaking more. When I went to put the girls to bed I had to tell him, “I counted the cookies. I’ll know if one is missing.” LOL!! He would have eaten the whole tray. I’m not even going to attempt to post a picture though because mine look nothing like yours. I think I overdid it on the flour. I doubled the recipe and then added a little extra almond flour because the dough was so sticky. That was dumb…I make almond flour/maple syrup cookies all the time and the dough is SUPPOSED to be sticky and they turn out perfect every time. I don’t know why I second guessed myself here – I guess that’s what happens when your sweet tooth is rearing it’s ugly head – you can’t think straight. So, anyway, they didn’t spread out quite like they should have, but they were delicious nonetheless. Even with a double batch, I have a feeling they will be gone by tomorrow! 🙂

    • brandi.doming@yahoo.com

      Hahaha! You are hilarious! That sounds like something I say to my daughter, lol! Oh yay! I’m so happy they were such a hit! Oh yes, the dough is supposed to be super sticky and thick, but not super stiff, that way it allows them to spread some. Also, different climates sometimes will make my dough stiffer (like in colder weather versus warmer), so that could also affect it. If you make them again and your dough is extra thick, just press them down some before baking. I do that sometimes in the colder weather and they will look like the pics. 🙂 Thanks so much girl for making them!! And yes, we go through them usually the first day, LOL!

  28. These cookies are amazing. Definitely add both gingers! I baked mine for about 15 minutes and they were perfect. Thank you for the great recipes❣

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