RECIPE by Ashley Manila
In her latest venture, Couric has teamed up with Robin Arzón, Peloton’s VP of Fitness Programming, to tackle the art of vegan baking. This collaboration unfolded in Couric’s kitchen, where the duo whipped up a batch of vegan chocolate chip cookies.
“I love cookies. I love chocolate chip cookies, especially,” Couric said in a video on Instagram. “But I’m trying to eat healthier, and Robin is going to show me how to make healthy chocolate chip cookies.”
Katie Couric takes on chocolate chip cookies
VegNews Article by ANNA STAROSTINETSKAYA
APRIL 25, 2024
The recipe the duo used for the vegan chocolate chip cookies was developed by blogger Baker by Nature.
The cookies are buttery and rich but made without any dairy. Instead, key swaps such as coconut oil and applesauce serve as handy substitutes for butter and eggs. Coconut milk lends a creamy texture and subtle tropical flavor, enhancing the overall richness of the cookies.
“This is part of your arm workout,” the fitness guru says as Couric stirs the wet ingredients.
As the rest of the dough came together, the duo shared a hot tip: you can use either chocolate chips or cut up your favorite chocolate bar into chunks—we’re looking at you, Hershey’s Oat Made Chocolate bars.
After a 10- to 12-minute bake, the vegan chocolate chip cookies spiked with a little sea salt for flavor contrast were ready to taste.
“This is just what the doctor ordered,” Couric says after taking a bite.
PREP TIME 10 minutes mins
COOK TIME 10 minutes mins
TOTAL TIME 35 minutes mins
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.
NOTES
If the dough appears too sticky, add a little more flour, one tablespoon at a time; if the dough appears too dry, add a tablespoon of coconut milk.