Guess what they use in place of egg.
Katie’s been focusing on eating fewer animal products lately, but by no means does that translate to settling for boring meals. In the spirit of experimenting with exciting and fun new plant-based combos, she invited a very special guest into the kitchen: Peloton’s VP of Fitness Programming, Robin Arzón. Arzón took a break from her busy workout schedule to teach Katie how to make a simple (and surprisingly quick!) vegan dessert: chocolate chip cookies.
In this short and snappy video, Arzón is showing off her favorite vegan chocolate chip cookie recipe from Baker by Nature, and we’re pretty impressed with Arzón’s curational skills. Thanks to the addition of luscious coconut milk and coconut oil, these cookies won’t run the risk of coming out dry and brittle. And if you think eggs are required for a successful baked good, think again — a dollop of apple sauce works so well as a substitute, you’d never know that this childhood staple was present in your dessert.
We also love that this recipe allows for some personalization — you can use a regular bag of chocolate chips, or chop up your favorite vegan chocolate bar into pieces. Arzón and Katie chose to dice a bar from scratch and we can’t help but love the rustic look of those craggy chunks. But this step depends entirely on you. Something tells us that you’ll fall in love at first bite, regardless of what specific form of chocolate you decide upon.
Vegan Chocolate Chip Cookies Recipe
Ingredients
1/2 cup coconut oil, solid but scoop-able
1 and 1/4 cups light brown sugar, packed
2 teaspoons vanilla extract
1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
1/4 cup unsweetened applesauce
2 and 1/3 cups all-purpose flour (be sure not to pack your flour)
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips (use vegan chocolate chips if vegan), divided
Flaky sea salt, optional
Instructions
- Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
- Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.
- Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.
