Vegan Chocolate Chip & Ancho Chile Cookies

The secret ingredient is... ancho chile!
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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