Vegan Chocolate Chip & Ancho Chile Cookies

The secret ingredient is... ancho chile!
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vegan chocolate chip and ancho chile cookies

Recipe by Sam Talbot

"There are so many chocolate chip cookie recipes out there—I wanted one that was a little more sophisticated. Dark chocolate and ancho chile go together like peanut butter and jelly!” –Sam Talbot, chef-owner of Pretty Southern in Brooklyn and author of 100% Real

Adapted from 100% Real: 100 Insanely Good Recipes for Clean Food Made Fresh, by Sam Talbot (Time Inc. Books, 2017).

  • Cook Time
  • Prep Time
  • Makes 3 dozenServings


  • 2 cups flour, preferably organic
  • 1 1/2 tsp. smoked ancho chile powder
  • 1 1/2 tsp. fine sea salt
  • 1 1/4 tsp. baking soda
  • 1 3/4 cups coconut sugar
  • 1/4 cup date sugar
  • 1/2 cup coconut oil
  • 1/4 cup apple cider, preferably organic
  • 2 tbsp. applesauce
  • 1 to 2 tbsp. almond milk or water, if needed
  • 1 3/4 cups dark chocolate chips (70% cacao)
  • Flaky sea salt (such as Maldon)


1. Position the oven racks in the top and bottom thirds of the oven; preheat to 350°. Line 2 baking sheets with parchment paper.

2. In a medium bowl, whisk the flour, chile powder, fine sea salt and baking soda. In a large bowl, mix the coconut sugar and date sugar; add the coconut oil, cider and applesauce. Using an electric mixer on medium-high speed, beat until well blended, 2 to 3 minutes. Gradually add the flour mixture, beating on low speed just until blended. (If the dough looks dry, beat in 1 to 2 tbsp. almond milk or water, a little at a time, just until the dough comes together.) Stir in the chocolate chips.

3. Drop half of the dough by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart. Bake until the edges are set, 10 to 12 minutes. Sprinkle with the flaky sea salt. Repeat with the remaining dough on fresh parchment-lined, cooled baking sheets. Cool the cookies on wire racks.

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