Fall is officially here, meaning it’s time to throw on an apron because it’s *finally* cool enough in your kitchen to crank on the oven and start baking. So, as you turn on the “Jazz for Autumn” Spotify playlist, light up a Sweater Weather Bath & Body Works candle, and pour yourself a glass of pinot noir—hello, unmatchable fall vibes—start preheating the oven for the one ooey gooey recipe you’ll want to make all season long.
On the latest episode of Alt-Baking Bootcamp, nutrition coach and baker Sashah Handal shares her easy and delicious vegan chocolate chip cookie recipe that’s perfect for filling up your fall-themed snack jar. With a few simple modifications to a classic chocolate chip cookie recipe, Handal transforms this easy dessert into a plant-based, soul-soothing masterpiece. And don’t worry—she certainly doesn’t skimp out on the chocolate chips.
- Sashah Handal, Barry’s Bootcamp instructor certified in personal training, HIIT, indoor cycling, and TRX
Why this vegan chocolate chip cookie recipe is our new fall go-to
Where to begin? First of all, their sweet, chocolatey flavor: It’ll be nearly impossible to resist one of these chocolate chip cookies after their delicious aroma fills your kitchen as they bake to perfection. What's more, Handal’s quick and easy recipe calls for just 11 ingredients—most of which you’ll already have in your pantry. But what makes these chocolate chip cookies truly unique is that they're sneakily made of entirely plant-based ingredients (which you'd never know from their buttery flavor and rich texture). Instead of dairy butter and eggs, Handal swaps them for vegan butter and almond milk, making these chocolate chip cookies safe for anyone with a dairy allergy (or sensitivity) as well as those who follow a plant-based diet.
And although these cookies are technically classified as dessert, they’re filled with protein-packed ingredients, making them the perfect energy-boosting snack for any time of day. For starters, the almond flour. While all-purpose flour (which is also used in this recipe) has its own benefits, like B6, iron, zinc, and selenium, adding almond flour will up the nutritional ante further. Think major protein, heart-healthy fats, fiber, vitamin E, and magnesium.
But that’s not the only heart-healthy ingredient on the list. The cookies are also packed with delicious chopped pecans, which are rich in zinc, which acts as a powerful antioxidant. Zinc can help support your immune system, fight free radicals in the body, and reduce inflammation. Pecans are also loaded with vitamin E, which studies have shown can fight inflammation and maintain brain health as you age. (Keep in mind that if you have a nut allergy or would rather make this recipe nut-free, it's totally fine to eliminate the pecans or adjust the ingredients as needed.)
As with any divine cookie recipe, the real star of the show is undeniably the loads of chocolate chips Handal adds to the bowl. She recommends a mix of dark and semi-sweet chocolate chips, but says you can use whichever type you prefer. So load up those measuring cups, folks: Chocolate is, after all, filled with longevity-boosting properties. That’s because chocolate (specifically dark chocolate with over 70 percent cacao) contains flavanols, aka phytonutrients found in cocoa, which have strong antioxidant effects. Plus, dark chocolate is packed with important minerals—like magnesium, zinc, and iron—which can also help keep your brain healthy as you age.
Ready to *fall* in love with your new go-to cookie recipe? Let's get preheating.
Vegan chocolate chip cookie recipe
Yields 18 cookies
3/4 cup vegan butter softened, cubed
1/3 cup cane sugar
2/3 cup brown sugar
1/4 cup almond milk
1 Tsp vanilla extract
1 1/2 cup all-purpose flour
1 1/4 almond flour
2 Tsp baking powder
1 Tsp baking soda
1/2 cup pecans, chopped
2 cups semi-sweet, dairy-free chocolate chips
Flaky sea salt, optional
1. Preheat the oven to 325°F. Meanwhile, in a stand mixer, combine the butter, cane sugar, and brown sugar. On medium to medium high-speed, cream the ingredients.
2. Add the almond and vanilla to the dough and mix until well-incorporated.
3. In a separate bowl, combine the all-purpose flour, almond flour, baking powder, and baking soda. Start adding the dry ingredients to the wet ingredients slowly. Mix in the stand mixer until fully incorporated.
4. Add in the chocolate chips and pecans, and fold them into the batter using a spatula.
5. Cover and place the dough in the fridge for at least 15 minutes.
6. Use a cookie scoop to create large cookie dough mounds and space them on a cookie sheet about two inches apart. Sprinkle each with a small pinch of flaky sea salt.
7. Bake the cookies for 12 minutes, rotating them halfway through. Let the cookies cool for five minutes before serving.
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