Vegan Chocolate Chip Cookie Recipe by Robin Arzon

Katie has recently focused on reducing her intake of animal products, but that doesn’t mean she’s content with boring meals. In her spirit of experimenting with exciting and fun new plant-based combinations, she invited some very special guests into her kitchen. This is Robin Arzon, Vice President of Fitness Programming at Peloton. Arzon took time out of his busy training schedule to teach Katie how to make an easy (and surprisingly quick!) vegan dessert: chocolate chip cookies.

In this short and lighthearted video, Arzon shares her favorite vegan chocolate chip cookie recipe from Baker by Nature. We’re pretty impressed with Arzon’s curation skills. With the addition of delicious coconut milk and coconut oil, these cookies don’t run the risk of becoming dry and brittle. And if you think you need eggs for successful baking, think again. A small amount of applesauce is a great substitute. You’d never know this childhood staple was included in a dessert.

I also love that this recipe allows for customization. You can also use a regular bag of chocolate chips. or Chop your favorite vegan chocolate bar into small pieces. Arzon and Katie decided to dice the bars from scratch. We can’t help but love the rustic look of its rugged chunks. However, this step is completely up to you. Regardless of the specific form of chocolate, you are sure to fall in love with it at first bite.

vegan chocolate chip cookie recipe

material

1/2 cup coconut oil, solid but scoopable

1 1/4 cups light brown sugar (packaged)

2 teaspoons vanilla essence

1/4 cup coconut milk (I use thick Thai, but any coconut milk will do)

1/4 cup unsweetened applesauce

2 1/3 cups all-purpose flour (be careful not to crowd the flour)

1 teaspoon baking soda

1/2 teaspoon salt

2 cups chocolate chips (if vegan, use vegan chocolate chips), divided

flaky sea salt (optional)

Instructions

1. Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper. Set aside.
2. In a large bowl, whisk together the coconut oil, brown sugar, and vanilla until well combined. Add coconut milk and applesauce and whisk until well combined. Set aside. In a separate bowl, mix together the flour, baking soda, and salt. Whisk and mix well.
3. Add the dry ingredients to the wet mixture and use a wooden spoon or very sturdy spatula to stir until the ingredients are combined. The dough will be very thick! Add 1 3/4 cups chocolate chips.
4. Scoop a 3-tablespoon mound of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading. Bake for 9-10 minutes or until edges are golden brown and center is set. Press remaining chocolate chips onto warm cookies and sprinkle with sea salt, if using. Let the cookies cool on the baking sheet for 15 minutes, then transfer to a cooling rack.