Fall is officially here, which means it’s time to put on an apron because it *finally* is cool enough in your kitchen to turn on the oven and start baking. So, while you fire up the “Jazz for Autumn” Spotify playlist, light a candle from Sweater Weather Bath & Body Works and pour yourself a glass of pinot noir (hello, unbeatable fall vibes) and start preheating the oven for an ooey gooey recipe you’ll want to make all season long.
In the last episode of Alternative Baking Bootcamp, nutrition coach and baker Sashah Handal shares her easy and delicious vegan chocolate chip cookie recipe that’s perfect for filling your fall snack jar. With a few simple modifications to a classic chocolate chip cookie recipe, Handal transforms this easy dessert into a soul-soothing, plant-based masterpiece. And don’t worry, she certainly doesn’t skimp on the chocolate chips.
Why is this vegan chocolate chip cookie recipe our new go-to for fall?
Where to start? First, their sweet chocolate flavor – it will be almost impossible to resist one of these chocolate chip cookies after their delicious aroma fills your kitchen as they bake to perfection. Plus, 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 Really unique is that they’re sneakily made with completely plant-based ingredients (which you’d never know from their buttery flavor and rich texture). Instead of dairy butter and eggs, Handal swaps them out 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 a dessert, they are packed with protein-rich ingredients, making them the perfect energy-boosting snack any time of day. For starters, the almond flour. While all-purpose flour (also used in this recipe) has its own benefits, like B6, iron, zinc, and selenium, adding almond flour ups the nutritional ante even more. Think top 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 nuts, 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. (Note that if you’re allergic to nuts or prefer to make this recipe nut-free, it’s okay to remove the nuts or adjust the ingredients as needed.)
As with any divine cookie recipe, the real star of the show is, without a doubt, the plethora 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 fill up those measuring cups, folks: After all, chocolate is packed with longevity-enhancing properties. This is because chocolate (specifically dark chocolate with more than 70% cocoa) contains flavanols, also known as 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 favorite cookie recipe? Let’s preheat.
Vegan Chocolate Chip Cookies Recipe
Makes 18 cookies
3/4 cup soft vegan butter, cubed
1/3 cup cane sugar
2/3 cup brown sugar
1/4 cup almond milk
1 teaspoon vanilla extract
1 1/2 cup all-purpose flour
1 1/4 of almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup pecans, chopped
2 cups dairy-free semi-sweet chocolate chips
flake sea salt, optional
1. Preheat oven to 325°F. Meanwhile, in a stand mixer, combine the butter, cane sugar, and brown sugar. On medium to medium-high speed, beat ingredients together.
2. Add almond and vanilla to batter and mix until well incorporated.
3. In a separate bowl, combine all-purpose flour, almond flour, baking powder, and baking soda. Start adding the dry ingredients to the wet ingredients slowly. Mix in stand mixer until fully incorporated.
4. Add the chocolate chips and walnuts and work them into the batter with a spatula.
5. Cover and place the dough in the refrigerator for at least 15 minutes.
6. Use a cookie scoop to create large mounds of cookie dough and spread them out on a baking sheet about two inches apart. Sprinkle each with a small pinch of flaky sea salt.
7. Bake the cookies for 12 minutes, turning them halfway. Let the cookies cool for five minutes before serving.