The "Tap" Cookie

Vegan "Tap" Cookies:

I've been consuming Nutrition by Tanya's "Tap" Cookies for about 3 years now, and they've become almost rare to find, and super expensive to purchase. The time came where I decided to finally re-create the famous Tap Cookie. After a few trial and errors, I think that I've nailed it in replicating the cookie. The taste, smell, and texture is as if I'm eating the cookie itself! This recipe works for the chocolate chip cookie version as well as the white chocolate chip cookie.

Vegan, gluten, and refined sugar free, this recipe is made with all natural and wholesome ingredients. I hope you try and love this recipe as much as I do. If you do, let me know in the comments below. :)

Vegan "Tap" Cookies:

Makes 22 cookies



  • 1/4 cup plus 1 tablespoon coconut oil

  • 2 flax eggs (2 tablespoons flax meal with 5 tablespoons warm water combined)

  • 1/3 cup maple syrup

  • 1/2 cup coconut sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 2 1/2 cups oat flour

  • 3/4 cups semisweet chocolate chips



  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

  2. In a large bowl, whisk together all the wet ingredients: melted coconut oil, maple syrup, coconut sugar, flax eggs, and vanilla. Whisk until thoroughly combined.

  3. Then, add the oat flour, baking soda, and salt. Fold, using a baking spatula.

  4. Fold in the chocolate chips.

  5. Cover the bowl of cookie dough and place it in the refrigerator for about 10-15 minutes to chill.

  6. Using gloves on, form the cookie dough into balls and place on the tray. Flatten on the tray to form the cookies.

  7. Place the tray into the oven and bake for 15 minutes.

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