Makes 3 dozen cookies 


  • 2 cups organic flour
  • 1 1/4 tsp. baking soda
  • 1 1/2 tsp. smoked ancho chili powder
  • 1 1/2 tsp. fine sea salt, plus more to finish
  • 1 3/4 cup coconut sugar
  • 1/4 cup date sugar
  • 1/2 cup coconut oil
  • 1/4 cup organic apple cider
  • 2 Tbsp. applesauce or apple puree
  • 1 to 2 Tbsp. almond milk or water, if needed
  • 1 3/4 cups dark chocolate chips (70-percent cacao)


    Preheat oven to 350°. Line 2 baking sheets with parchment paper.

    Whisk together the flour, baking soda, chili powder and salt in a bowl.

    Combine the coconut and date sugars, coconut oil, cider and applesauce in a bowl. Beat with an electric mixer at medium-high speed until well blended. Gradually add the flour mixture, beating at low speed just until blended. (If the dough looks dry, beat in 1 to 2 tablespoons of almond milk or water, a little at a time, just until the dough comes together.) Stir in the chocolate chips.

    Drop the dough by rounded spoonfuls onto the prepared baking sheets, 2 inches apart. Sprinkle the dough with the sea salt.

    Bake in preheated oven, in batches, until the edges are set, 10 to 12 minutes. Cool the cookies on wire racks.

    Excerpted from 100% Real by Sam Talbot. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

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