These Broiled Chocolate Chip Cookies are deliciously thick and chewy in the middle with perfect crispy tops and edges– thanks to the broiler. Easy to make in 1-bowl (no mixer required), these cookies are also vegan, gluten free and refined sugar free!
So I did a thing. An accidental thing that resulted in the most perfect thick, chewy and crispy vegan chocolate chip cookie.
I was in the midst of working on a gluten free version of these healthy chocolate chip cookie recipe and was sorta in a rush. My oven is set so I have to click once for the fan option, twice for the oven option and three times for the broiler and I might have pressed the button three times… so the broiler was on.
I stuck the batch of cookies in and started to clean the kitchen counter when I turned my head and noticed my cookies browning already (we’re talking maybe less than a minute in?) so I pulled them out and realized the broiler was on. I immediately turned it off and kind of in a panic, stuck the cookies back in hoping I could at least save this batch to eat. I hung around the oven for another 8-10 minutes while googling broiled chocolate chip cookies and found that someone has actually already done it and WORKS! At this point I was pretty excited and was itching to pulled them out.
To my surprise, they were beautifully golden. I could tell the tops and edges were crispy and my fingers were crossed inside wasn’t over baked and dry but they looked perfect. I could hardly wait to let them cool.
Finally, I took a bite and O M G my mind was blown. I mean more blown then when I air fried cookies. The flavour and texture was everything a perfect chocolate chip cookie should be:
- chewy and gooey in the middle
- a hefty thick bite
- crinkly on the top
- crispy around the edges
- deepened flavours from the slight burning
- melty chocolate in every bite without overpowering the actual cookie
Intrigued? Lets get bakin’!
Thick & Chewy Broiled Chocolate Chip Cookies
Since I was working on the healthy vegan gluten free chocolate chip cookie recipe, I decided to use the base of my favourite Mochi Stuffed Chocolate Chip Cookies since I loved the flavour and texture so much.
The Ingredients
These thick and chewy vegan cookies are made with just 10-ingredients that are completely dairy free, egg free, gluten free, oil free and refined sugar free!
- Cashew Butter: Neutral in flavour yet buttery to let the caramelized sugar and chocolate chips shine.
- Maple Syrup: Helps stick these cookies together while making them chewy.
- Coconut Sugar: Adds a touch more sweetness and caramelized flavours. You could also use brown sugar.
- Aquafaba: Makes these cookies chewy! Whipping the aquafaba is optional but it gives a air-y chewy texture.
- Vanilla: For flavour. Use the real stuff!
- Oat Flour: Helps crisp up the edges of the cookies.
- Almond Flour: Makes them buttery, moist and spread just a tad.
- Sweet Rice Flour: The secret ingredient that really helps bind the cookies together and keep them extra thick.
- Baking Soda: Makes them beautifully browned and rise just a tad. If you prefer puffier/cakey cookies, add 1/2 tsp baking powder as well.
- Chocolate: chips or chunks! I usually like to add 2-3 different kinds and sizes.
You’ll notice I also added a touch of miso but it’s totally optional and you could just use some salt.
How to Broil Chocolate Chip Cookies
Since the very first time was an accident, I broiled the cookies first for about 45-60 seconds. The second time I tested them I broiled them for 90 seconds, which I preferred. The third time I broiled them at the end to see what would happen. The difference between broiling them first and at the end wasn’t too drastic so you could do it either way. Broiling them at the end did make them a tad more crunchy on the top which you may like. If this is your first time broiling chocolate chip cookies, here’s the fool-proof way to do it:
- Preheat the oven: to 350 F (180 C).
- Prep the cookie dough: Whip the aquafaba dough until soft peaks form. Fold in remaining wet ingredients until well combined. Then add the dry ingredients until a thick dough forms. Scoop the cookie dough onto the baking sheet using a medium cookie dough scooper (about 45g per cookie).
- Broil: & Bake Set the oven to broil and place the cookies into the oven. Watch the cookies for about a minute and once you start to see some browning, reduce the temperature back down to 350 F and bake for another 10-12 minutes.
Typically when cookies come right out of the oven, they need about 10 minutes of cooling time so that the cookies don’t fall apart and has time to crisp up again around the edges. But these cookies are pretty much good to go after a minute or two out of the oven!
If you choose to broil them at the end, bake them for 11 minutes at 350 F and then set the oven to broil and bake for 1 minute.
I tried to capture just how thick, chewy and crispy these cookies come out. I hope I’ve succeeded and convinced you to try broiling your next batch of chocolate chip cookies!
Now… should I try microwaving cookies or pan frying cookies?
For the Biggest Chocolate Chip Cookie Lovers:
- Air Fryer Chocolate Chip Cookies
- The Best Vegan Chocolate Chip Cookies
- Mochi Stuffed Miso Chocolate Chip Cookies
- Matcha Chocolate Chip Cookies
- Browned ‘Butter’ Chocolate Chip Cookies
If you recreate this Broiled Chocolate Chip Cookies recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Broiled Vegan Chocolate Chip Cookies
- Total Time: 20 miutes
- Yield: 10 cookies 1x
Description
These Broiled Chocolate Chip Cookies are deliciously thick and chewy in the middle with perfect crispy tops and edges– thanks to the broiler.
Ingredients
- 1/2 cup cashew butter (130g)
- 1/4 cup maple syrup (80g)
- 3 tbsp aquafaba (45g // or substitute with non-dairy milk)
- 1 tsp miso paste (5g), optional (or sub with 1/8 tsp salt)
- 2 tsp vanilla extract (10g)
- 1/3 cup fine oat flour (40g)
- 1/4 cup almond flour (28g)
- 2 tbsp sweet rice flour (26g)
- 1/4 cup coconut sugar (48g)
- 1/2 teaspoon baking soda (2.5g)
- 1/4 cup chocolate chips + more for topping (50g)
Instructions
- Preheat oven to 350 F (180 C). Line a cookie sheet with parchment paper.
- Into a mixing bowl, add the aquafaba and whip with a handle held beats until soft peaks form. Then mix in the cashew butter, maple syrup, miso paste (or salt) and vanilla extract and whisk until well combined. Add in the oat flour, almond flour, sweet rice flour, coconut sugar and baking soda and mix until a thick batter forms. Fold in the chocolate chips.
- Use a cookie scoop and portion out 10 balls onto the prepared cookie sheet leave about 1-2 inches of space between each cookie (they don’t spread much).
- Set oven to broil and broil for 60 – 90 seconds, keeping an eye on them the entire time. Once you start to see it brown on the top immediately drop the temperature down to 350 F and bake for 10-12 minutes. For my oven, they were perfect at 11 minutes.
- Remove from the oven and allow them to cool on the cookie sheet for 2-3 minutes. Then transfer them to a wire rack for another 5-8 minutes. You can eat them still warm or let them cool completely. Enjoy!
Notes
- Helpful Equipment: spatula, mixing bowls, whisk, cookie baking sheet, small cookie scoop
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). Prep time does not include chilling time.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: dessert
- Method: baking
- Cuisine: vegan, gluten free, north american
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12.8g
- Sodium: 17
- Fat: 8.6g
- Saturated Fat: 1.9g
- Unsaturated Fat: 5.3g
- Trans Fat: 0
- Carbohydrates: 22.6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0
SAVE IT FOR LATER! ↓
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So yummy and very beautiful picture!
Also, can you please tell me what lenses& camera do you use? your photography its so amazing and inspiring
YUMM!! These were so good!! And I loved how they had a nice bite on the top.
I previously made the out-of-this-world mochi-stuffed cookies with great success using almond butter, so I knew these would be awesome too. This time I used cashew butter as written and I ran into the issue of the dough being very sticky (more like a paste), so I just molded it onto the pan using damp fingers and it worked fine. The bottoms were a bit soft but the top had a good bite from broiling. My cookies did spread a bit, probably due to the runnier consistency of my cashew butter. These were delicious, and I’d like to do these again with almond or PB! 🙂 Thanks for a great recipe!
Oh wow, this is such a fabulous accident! I love this and will absolutely give this a go. I also love that you’ve used aquafaba for added chewiness – fabulous. Thanks so much for sharing your recipe!