If you love the strawberry-matcha flavor combo, you’ll want to add this Strawberry Matcha Sago to your list of must-try recipes. It’s a creamy, dreamy dessert with chewy tapioca pearls swimming in a matcha coconut base, studded with fresh strawberries throughout. Every spoonful is a little sweet, a little earthy from the matcha, and full of texture from those bouncy tapioca pearls.

Sago is a classic dessert across many Asian cultures, typically made with tapioca pearls in a sweet coconut base. This version leans into the popular strawberry matcha combo, blending vibrant matcha into a creamy coconut mixture and folding in plenty of fresh berries. You can serve it right away while it’s still a bit warm, or chill it for a cold, refreshing treat. Either way, it’s a fun, pretty dessert that tastes as good as it looks.

Why You’ll Love This Recipe

• Strawberry matcha in dessert form. If you love the trendy flavor pairing, this is a fun new way to enjoy it.
• Creamy and chewy. The coconut base is rich and smooth, while the tapioca pearls add that satisfying bouncy texture.
• Refreshing and cooling. Perfect for warm days, especially served chilled.
• Naturally vegan. No dairy needed, just creamy coconut milk and vegan condensed milk.
• Beautiful to serve. The green matcha base with pops of red strawberry looks gorgeous in a glass.

Ingredients You’ll Need

• Small tapioca pearls – These give the strawberry matcha sago its signature chewy texture. They act as the “body” of the dessert, providing a fun bite and contrast that makes it feel special and more substantial. While sago and tapioca pearls are similar, they are technically not the same, as sago is made from the pith of sago palm trees, while tapioca is made from the starch of the cassava root. While both can be used, tapioca pearls are easier for us to find and more common.
• Water – For cooking the tapioca pearls.
• Fresh strawberries – Hulled and chopped. Some get blended into the base, and the rest are folded in for texture. Frozen (thawed) strawberries also work.
• Full-fat coconut milk – The creamy, rich base of the dish. Use canned, not the carton kind.
• Matcha powder – Ceremonial-grade gives the most vibrant green color and best flavor.
• Vegan condensed milk – Helps sweeten the base and adds creaminess. Adjust to taste based on how sweet your strawberries are. We like to use the Nature’s Charm brand for convenience, but you can also make your own vegan sweetened condensed milk using our recipe!
• Vanilla extract – Adds warmth and rounds out the flavors.
• Salt – Just a touch to balance the sweetness.

Equipment Needed

• Medium pot
• Blender
• Whisk
• Fine mesh strainer
• Large bowl
• Measuring cups and spoons

Serving Suggestions

• Chilled in glasses – Serve in clear glasses or bowls to show off the pretty layers and colors.
• Topped with fresh strawberries – Add extra sliced strawberries on top for freshness and presentation.
• With a matcha dusting – Sprinkle a little matcha powder on top for an elegant finish.
• As a party dessert – Serve in individual cups for a fun, shareable treat at gatherings.

Storage Instructions

• Refrigerator: Store in an airtight container in the fridge for up to 3 days. Stir before serving, as it may thicken slightly as it sits.
• Adjusting consistency: If it thickens too much in the fridge, stir in a splash of water or coconut milk to loosen it back up.
• Best fresh: While it keeps for a few days, the tapioca texture is best within the first day or two.

Recipe FAQs

More Sweet Treats You May Enjoy:

Dessert

Easy Mango Sago (Tapioca Pudding)

Filipino

Easy Taho Recipe with Arnibal

Filipino

Ginataang Bilo-Bilo with Langka

Filipino

Vegan Filipino Mango Float

If you make this Strawberry Matcha Sago, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.

Strawberry Matcha Sago

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• Author: Sweet Simple Vegan
• Total Time: 50 minutes
• Yield: 6 Servings 1x
• Diet: Vegan

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This strawberry matcha sago is a creamy, refreshing dessert with chewy tapioca pearls, coconut milk, matcha, and fresh strawberries. Easy to make and perfect for warm days.

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Ingredients

• ½ cup small uncooked tapioca pearls
• 4 cups water
• Heaping 2½ cups fresh strawberries, hulled and chopped into small pieces (plus more for topping)
• 1 can (13.5 oz) full-fat coconut milk
• 1–1½ tablespoons ceremonial-grade matcha powder
• ¼–½ cup vegan condensed milk, to taste
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• ½ cup hot water

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Instructions

1. Cook the tapioca pearls. Bring about 4 cups of water to a rolling boil. Add ½ cup small uncooked tapioca pearls and stir. Lower to a simmer and cook for 20 minutes, stirring occasionally.
2. Rest the tapioca. Remove from heat, cover with a lid, and let rest for 15 minutes, checking every 5 minutes until the pearls are completely translucent with no white center.
3. Prepare the matcha coconut base. While the tapioca cooks, whisk the matcha powder with 2 tablespoons of warm water until fully dissolved, leaving no lumps. Add the matcha mixture to a blender along with the full-fat coconut milk, vegan condensed milk, vanilla extract, and salt. Blend until completely smooth. Taste and add more condensed milk as needed, depending on the sweetness of your strawberries.
4. Rinse and combine. Once the tapioca is fully translucent, drain and rinse under cold water. Transfer to a large bowl. Pour the blended matcha mixture over the tapioca and add the fresh strawberries (plus more for topping). Stir gently to combine.
5. Adjust and serve. If the mixture is too thick, add water or more coconut milk to loosen it, a splash at a time, until you reach your desired consistency. Serve immediately or chill in the fridge. Top with extra sliced strawberries and enjoy!

Notes

• Matcha: Use ceremonial-grade matcha for a more vibrant green hue and a richer flavor.
• Strawberries: Frozen strawberries work great; just thaw first.
• Water: If you want a looser end result, add water as desired.
• Storage: Keep in an airtight container in the fridge for up to 3 days. Stir before serving, as it may thicken slightly.

• Prep Time: 30 Minutes
• Cook Time: 20 Minutes
• Category: Dessert
• Method: Stove Top
• Cuisine: Filipino

The post Strawberry Matcha Sago appeared first on Sweet Simple Vegan.

The whole thing comes together in about 20 minutes, which makes it perfect for busy weeknights. Chili crisp does most of the flavor work here, so the sauce comes together with just a few pantry staples. Serve it over rice, toss it into noodles, or just eat it straight from the pan with a sprinkle of green onions and sesame seeds. However you serve it, it’s the kind of dish you’ll find yourself making again and again.

Why You’ll Love This Recipe

• Ready in 20 minutes. Quick enough for the busiest weeknights.
• Crispy and golden. The cornstarch coating gives the tofu an irresistible crispy exterior.
• Spicy and savory. Chili crisp brings heat, crunch, and tons of flavor with almost no effort.
• Minimal ingredients. Just a handful of pantry staples and you’re good to go.
• Versatile. Serve it over rice, with noodles, in lettuce wraps, or on its own.

Ingredients You’ll Need

• Extra-firm tofu – Pressed and cubed. Extra-firm holds its shape and gets the crispiest.
• Cornstarch – Creates that light, crispy coating when the tofu is pan-fried.
• Salt – Seasons the tofu coating.
• Neutral oil – For frying. Use vegetable, canola, or avocado oil.
• Chili crisp – The star of the dish that brings heat, crunch, and savory depth. Use Lao Gan Ma or your favorite brand.
• Soy sauce – Adds salty, umami flavor to the sauce.
• Rice vinegar – Brightens the sauce with a touch of tang.
• Sugar – Just a pinch to balance the heat and acidity.
• Green onions – Sliced for freshness and a mild onion bite.
• Toasted sesame seeds – For garnish and a nutty crunch.

Equipment Needed

• Large skillet
• Mixing bowls
• Whisk
• Tofu press (or a clean towel and something heavy)
• Knife and cutting board

Serving Suggestions

• Over steamed rice – The classic way. The rice soaks up all that flavorful sauce.
• With noodles – Toss it with udon, rice noodles, or your favorite noodles.
• In lettuce wraps – Spoon the tofu into crisp lettuce cups for a fresh, light meal.
• With steamed vegetables – Serve alongside bok choy, broccoli, or green beans for a complete dinner.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 3 days. The tofu will soften as it sits.
• Reheating: Reheat in a skillet over medium heat or in the air fryer to bring back some crispiness. The microwave will make it soft.
• Best fresh: This dish is at its crispiest right after cooking, so it’s best enjoyed fresh.

Recipe FAQs

More Tofu Recipes You May Enjoy:

Dinner

Tofu Katsu

Dinner

Crispy Orange Tofu

Appetizers and Sides

Vegan Tofu Karaage

Dinner

Sticky Sesame Tofu

If you make this Chili Crisp Tofu, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.

Easy Chili Crisp Tofu

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Sweet Simple Vegan
• Total Time: 20 minutes
• Yield: 2–3 Servings 1x
• Diet: Vegan

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Description

A quick and easy Chili Crisp Tofu ready in about 20 minutes with just a few pantry staples. Serve it over rice, toss it into noodles, or just eat it straight from the pan.

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Ingredients

• 1 block (14 oz) extra-firm tofu
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 3 tablespoons neutral oil
• 2 tablespoons chili crisp
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• Pinch of sugar
• Green onions, sliced
• Toasted sesame seeds

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Instructions

1. Prep the tofu. Drain and press the tofu for at least 10 minutes. Once pressed, cut into about 1-inch cubes.
2. Coat the tofu. Add the tofu cubes to a large bowl with the cornstarch and salt. Gently toss until the tofu is evenly coated.
3. Fry the tofu. Heat the oil in a large skillet over medium-high heat. Once hot, add the tofu in a single layer. Fry evenly, flipping often so that all sides are golden brown. Remove from heat. 
4. Prep the sauce. To a small bowl, add the chili crisp, soy sauce, rice vinegar, and a pinch of sugar. Mix and adjust seasonings to taste, adding more sugar or soy sauce to preference–it will depend on your brand of chili crisp.
5. Add the sauce to the tofu. Pour the sauce over the tofu and toss to combine. Top with sliced green onions and toasted sesame seeds.
6. Serve as desired and enjoy!

Notes

• Refrigerator: Store in an airtight container for up to 3 days. The tofu will soften as it sits.
• Reheating: Reheat in a skillet over medium heat or in the air fryer to bring back some crispiness. The microwave will make it soft.
• Best fresh: This dish is at its crispiest right after cooking, so it’s best enjoyed fresh.

• Prep Time: 10 Minutes
• Cook Time: 10 Minutes
• Category: Dinner
• Method: Stove Top
• Cuisine: Asian-Inspired

The post Easy Chili Crisp Tofu appeared first on Sweet Simple Vegan.

This Tofu Feta Watermelon Salad will be on repeat all summer long. Cold, juicy watermelon paired with our briny homemade vegan feta, fresh mint and basil, thin slices of red onion, and a sweet-tangy balsamic drizzle. Every bite hits sweet, salty, herby, and refreshing all at once, which is exactly what you want when it’s hot outside.

This recipe leans on our go-to Vegan Feta Cheese as the base, so you’ll want to make that first. Give it at least 2 hours to marinate, ideally overnight. The longer it sits, the more briny and feta-like it gets, and the better this salad will be. From there, the whole thing comes together in about 15 minutes. It’s perfect for cookouts, potlucks, or eating straight off the platter on a hot afternoon.

Why You’ll Love This Recipe

• Sweet, salty, and refreshing. The combination of juicy watermelon and briny tofu feta is a classic for a reason.
• Ready in 15 minutes. Once the feta is marinated, this salad comes together fast.
• The ultimate cookout dish. It’s beautiful on a platter and always disappears first at gatherings.
• Fresh herbs make it special. Torn mint and basil add brightness that takes this beyond a basic fruit salad.
• Completely plant-based. Our tofu feta gives you all the tangy, briny flavor without any dairy.

Ingredients You’ll Need

• Vegan Feta Cheese – Our homemade tofu feta is the star here. Make it at least 2 hours ahead, ideally overnight, so it has time to soak up all that briny flavor.
• Seedless watermelon – Cold and juicy. Chill it for at least an hour before cutting for the best texture.
• Fresh mint leaves – Torn, not chopped. Mint and watermelon are a perfect match.
• Fresh basil leaves – Adds a sweet, peppery note that plays off the mint.
• Red onion – Very thinly sliced for a sharp bite that balances the sweetness.
• Balsamic glaze – The sweet-tangy drizzle that ties everything together.
• Extra-virgin olive oil – A finishing drizzle for richness.
• Flaky sea salt and black pepper – Essential for making the watermelon and feta flavors pop.

Equipment Needed

• Large platter or wide shallow bowl
• Sharp knife and cutting board
• Slotted spoon
• Measuring spoons

Serving Suggestions

• At a cookout – Serve alongside veggie burgers, grilled corn, and anything else off the grill.
• As a light lunch – Add a hunk of crusty bread and call it a meal.
• With other summer salads – Pair with pasta salad or a simple green salad for a spread.
• As an appetizer – Serve smaller portions in individual bowls or on skewers for a party.

Storage Instructions

• Best served fresh: This salad is best eaten immediately after assembling, while the watermelon is cold and the herbs are fresh.
• Leftovers: Store in an airtight container in the refrigerator for up to 1 day. The watermelon will release liquid as it sits, so drain before eating.
• Tofu feta: The feta keeps for 3-4 days in an airtight container in the fridge, stored in its marinade. Make a double batch and use the leftovers in grain bowls, pasta, or on avocado toast all week.

Recipe FAQs

More Summer Recipes You May Enjoy:

Appetizers and Sides

Smashed Cucumber Salad with Tofu

Salad

Vegan Pasta Salad

Appetizers and Sides

Classic Vegan Macaroni Salad

Gluten Free

Grilled Carrot Hot Dogs

If you make this Tofu Feta Watermelon Salad, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.

Tofu Feta Watermelon Salad

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• Author: Sweet Simple Vegan
• Total Time: 15 minutes
• Yield: 4–6 Servings 1x
• Diet: Vegan

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Description

This tofu feta watermelon salad combines juicy cold watermelon, briny vegan feta, fresh mint, and balsamic glaze. The ultimate refreshing summer cookout salad.

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Ingredients

For the Salad:

• 1 batch Vegan Feta Cheese, prepared and marinated
• 4 lbs seedless watermelon, cold
• ½ cup fresh mint leaves, torn
• ¼ cup fresh basil leaves, torn
• ¼ cup red onion, very thinly sliced

To Finish:

• 3 tablespoons balsamic glaze
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon flaky sea salt
• ½ teaspoon freshly cracked black pepper

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Instructions

1. Make the vegan feta ahead of time. Prepare our Vegan Feta Cheese and let it marinate for at least 2 hours, preferably overnight. The longer it sits, the more feta-like the tang gets.
2. Prep the watermelon. Cut watermelon into 1-inch cubes or wedges, discarding any rind. Arrange on a large platter or in a wide shallow bowl.
3. Build the salad. Scatter the marinated tofu feta over the watermelon (use a slotted spoon to leave most of the marinade behind, but a little drizzle is great). Top with mint, basil, and red onion.
4. Dress and serve. Drizzle with balsamic glaze and olive oil. Finish with flaky salt and black pepper. Serve immediately while everything is cold and crisp.

Notes

• Tofu feta: Keeps for 3-4 days in an airtight container in the fridge, stored in its marinade. Make a double batch and use the leftovers on grain bowls, pasta, or avocado toast all week.
• Cold watermelon: For the best texture and flavor, chill the watermelon for at least an hour before cutting.
• Serve fresh: This salad is best enjoyed immediately after assembling.

• Prep Time: 15 Minutes (plus time to marinate the tofu feta)
• Category: Salad
• Method: No Cook
• Cuisine: Mediterranean

The post Tofu Feta Watermelon Salad appeared first on Sweet Simple Vegan.

We’ve been making these pecan-crusted tofu nuggets on repeat lately, and they’re honestly hard to stop eating. If you like our Maple Glazed Tofu, Italian Seasoned Tofu, or Sticky Sesame Tofu, then you will love this recipe! The outside gets this really satisfying crunch from the pecans and panko, while the tofu stays tender inside. Each piece is coated in garlic, smoked paprika, and black pepper, so flavor is packed in every bite.

You can bake, air-fry, or pan-fry them, depending on your mood or the equipment you have. They work as a main dish over rice, tossed into a salad, tucked into wraps, or just eaten straight with your favorite dipping sauce. The pecan crust is the real standout here. It’s nutty, crunchy, and way more interesting than regular breadcrumbs.

Why You’ll Love This Recipe

• Extra crunchy pecan crust. The combination of pecans and panko creates a coating that’s way more interesting than standard breading.
• Three cooking methods. Bake it, air fry it, or pan-fry it. You choose based on your equipment and preference.
• Super flavorful. Garlic powder, smoked paprika, and black pepper make every bite savory and delicious.
• Versatile. Serve it as a main, a snack, in a wrap, over a salad, or in a bowl.
• Easy prep. No marinating, no pressing. Just coat and cook.

Ingredients You’ll Need

• Super firm tofu – Super firm tofu is denser and holds up better to breading. If you can’t find super firm, use extra-firm and press it for 15-20 minutes.
• Pecan pieces – These get pulsed in a food processor to create a nutty, crunchy coating.
• Panko breadcrumbs – Adds extra crispiness to the crust.
• Garlic powder – Savory and aromatic.
• Smoked paprika – Adds a subtle smoky flavor and a warm color.
• Onion powder – Depth and savory sweetness.
• Salt and black pepper – Essential for seasoning the crust.
• Unsweetened plant-based milk – Creates the wet batter that helps the crust stick.
• Cornstarch – Thickens the batter and helps create a crispy coating.
• Soy sauce or tamari – Adds umami and saltiness to the wet batter.
• Avocado oil – For pan-frying, if using that method. You can also use another neutral oil with a high smoke point.

Equipment Needed

• Food processor
• Shallow bowls (2)
• Whisk
• Baking sheet with parchment paper (for baking)
• Air fryer (optional)
• Large skillet (for pan-frying, optional)
• Tongs or a fork

Serving Suggestions

• As nuggets with dipping sauce – Serve with barbecue sauce, vegan honey mustard, ranch, buffalo sauce, or sweet chili sauce.
• Over a salad – Add warm pecan-crusted tofu to a fresh green salad for a protein boost.
• In a wrap or sandwich – Tuck the tofu into a wrap with lettuce, tomatoes, and your favorite sauce.
• In a bowl – Serve over rice or quinoa with roasted vegetables and a drizzle of tahini or peanut sauce.
• With roasted vegetables – Pair with roasted Brussels sprouts, sweet potatoes, or broccoli for a complete meal.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days.
• Reheating: Reheat in the oven at 375°F for 8-10 minutes or in the air fryer at 375°F for 5-7 minutes to restore crispiness. The microwave will make the coating soggy.
• Freezer: Freeze cooked tofu nuggets in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months. Reheat from frozen in the oven or air fryer.

Recipe FAQs

More Tofu Recipes You May Enjoy

Dinner

Tofu Katsu

Dinner

Tofu Musubi

Dinner

Sticky Sesame Tofu

Gluten Free

Crispy Italian Tofu (Oven-Baked or Air Fryer!)

If you make this Pecan Crusted Tofu, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.

Pecan Crusted Tofu

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: 4 Servings 1x
• Diet: Vegan

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Description

This pecan-crusted tofu is crispy, flavorful, and easy to make. Bake, air fry, or pan-fry these crunchy tofu nuggets for a protein-packed meal or snack.

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Ingredients

• 14 ounces super firm tofu
• 1 cup pecan pieces
• ½ cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ⅓ cup unsweetened plant-based milk
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce or tamari
• Avocado oil or olive oil spray

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Instructions

1. Prep the tofu. If baking or air frying, preheat the oven to 425°F (or the air fryer to 400°F). Cut or tear the tofu into bite-sized nugget pieces, roughly 1-inch chunks.
2. Make the pecan crust. Pulse 1 cup pecan pieces in a food processor until finely chopped but still slightly chunky. You want texture, not pecan flour. Transfer to a shallow bowl and mix in the panko breadcrumbs, garlic powder, smoked paprika, onion powder, salt, and black pepper.
3. Make the wet batter. In a separate shallow bowl, whisk together the plant-based milk, cornstarch, and soy sauce or tamari until smooth.
4. Coat the nuggets. Dip each tofu piece into the wet mixture, letting any excess drip off, then press firmly into the pecan crust mixture on all sides. Place on a parchment-lined baking sheet.
5. Bake, air fry, or pan-fry.
   • Baking: Spray the nuggets lightly with oil. Bake for 28 minutes, flipping halfway through, until golden and crispy.
   • Air frying: Spray the nuggets lightly with oil. Air fry at 400°F for 14-16 minutes, flipping halfway through.
   • Pan-frying: Heat a thin layer of avocado oil in a large skillet over medium heat. Add the breaded nuggets and cook for 3-4 minutes per side until golden and crispy.
6. Rest and serve. Let the nuggets rest for 3 minutes before serving. The crust firms up as they cool. Serve with your favorite dipping sauce.

Notes

• Tofu: Super firm tofu works best. If using extra-firm, press it for 15-20 minutes first.
• Pecans: Don’t over-process. You want small, chunky pieces, not powder.
• Oil spray: Even when baking or air frying, a light spray of oil helps the crust crisp up.
• Gluten-free: Use gluten-free panko and tamari instead of soy sauce.
• Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to restore crispiness.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer / Snack
• Method: Frying, Oven or Air Fryer
• Cuisine: American

The post Pecan Crusted Tofu appeared first on Sweet Simple Vegan.

If you’re on team thin and crispy when it comes to chocolate chip cookies, these are for you. They spread out into delicate, buttery rounds with crackly edges, pools of melted dark chocolate, and just a touch of chew in the center. Once they cool completely, they get that satisfying snap that makes thin cookies so addictive.

Why You’ll Love This Recipe

• Thin, crispy, and buttery. These have the delicate snap and rich flavor that thin-cookie lovers crave.
• One bowl, no mixer. Just a whisk and a spatula. The dough comes together in minutes.
• Pools of dark chocolate. Chopped chocolate melts into thin layers throughout each cookie rather than remaining in chip form.
• Simple ingredients. Everything is probably already in your pantry.
• Crackly, golden edges. They look like they came from a bakery.

Ingredients You’ll Need

• Vegan butter – Melted. This is key to the thin, crispy texture and adds rich, buttery flavor. Use stick butter, not tub spread.
• Granulated sugar and brown sugar – The combination helps the cookies spread thin and crisp up while adding a hint of caramel flavor.
• Non-dairy milk – Just a couple of tablespoons to bring the dough together. Any unsweetened variety works.
• Vanilla extract – A generous amount for warmth and depth.
• All-purpose flour – The base of the dough. Weigh it for the most accurate results.
• Baking soda – Helps the cookies spread and brown.
• Salt – Balances the sweetness and makes the chocolate pop.
• Vegan dark chocolate – Chopped from a bar rather than chips. The irregular pieces melt into thin pools, helping the cookies spread evenly.

Equipment Needed

• Large mixing bowl
• Whisk
• Spatula
• Baking sheets
• Parchment paper
• Cookie scoop or spoon
• Kitchen scale (optional but recommended)

Serving Suggestions

• With a cold glass of non-dairy milk – The classic pairing for a reason.
• Crumbled over ice cream – These make an incredible crunchy topping.
• As an ice cream sandwich – Their sturdiness makes them perfect for sandwiching.
• With coffee or espresso – The crisp texture is made for dunking.

Storage Instructions

• Room temperature: Store in an airtight container for up to 5 days.
• Freezer: Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature.
• Freezing dough: Scoop dough balls onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes.

Recipe FAQs

More Chocolate Chip Cookie Recipes You May Enjoy:

Dessert

Chunky Chocolate Chip Pecan Cookies

Dessert

Vegan Chocolate Chip Skillet Cookie

Dessert

Classic Vegan Chocolate Chip Cookies

Gluten Free

Vegan Pumpkin Chocolate Chip Cookies

If you make these Thin Crispy Chocolate Chip Cookies, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.

Thin Crispy Chocolate Chip Cookies

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Sweet Simple Vegan
• Total Time: 27 minutes
• Yield: 10 Cookies 1x
• Diet: Vegan

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Description

These thin crispy chocolate chip cookies are buttery, crackly, and loaded with pools of dark chocolate. Easy to make with simple vegan ingredients.

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Ingredients

• 1 stick (½ cup) vegan butter, melted
• ½ cup (100g) granulated sugar
• ¼ cup (52g) brown sugar
• 2 tablespoons non-dairy milk
• 2 teaspoons vanilla extract
• 1 cup + 2 tablespoons (135g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅔ cup (120g) vegan dark chocolate, chopped

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Instructions

1. Prep. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Mix the wet ingredients. Add the melted vegan butter and sugars to a large mixing bowl. Whisk thoroughly until smooth. Add the non-dairy milk and vanilla extract and whisk again.
3. Add the dry ingredients. Add the flour, baking soda, and salt, and use a spatula to fold them in until a smooth dough forms. Fold in the chopped chocolate. The dough should be fairly thin but still scoopable. If the dough is too thin, let it sit at room temperature for 10 minutes.
4. Scoop. Scoop balls of the cookie dough, about 3 tablespoons each, onto the baking sheet. Space them at least 3 inches apart, baking only 2-3 balls of dough on each tray.
5. Bake. Bake for 15-17 minutes, or until the edges are dark golden brown.
6. Cool. Allow to cool for at least 10-15 minutes before serving. The cookies will still be slightly soft and chewy while warm, but will crisp up as they cool.

Notes

• Chocolate: You can also use vegan chocolate chips, but the cookies will spread and bake more evenly with chopped chocolate.
• Batches: You’ll either have to bake in two batches or bake two trays at the same time, flipping them halfway through baking.
• Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

The post Thin Crispy Chocolate Chip Cookies appeared first on Sweet Simple Vegan.