Last week we made vegan Arugula Pesto with Foods Alive ingredients. Now it’s time for dessert! Amanda from Sea Salt & Cinnamon says this recipe is, “my absolute favorite and the most comforting dessert I can think of.”

Classic Chocolate Chip Cookies 🍪

1 1/2cups flour
1/2 tsp baking soda
1 tbsp tapioca flour (or cornstarch)
1/2 tsp salt 
1/4 cup almond milk (or any non dairy milk)
1/3 cup canola oil 
1/2 cup brown sugar
1/4 cup sugar
1/2 cup non dairy chocolate chips 
1 tsp vanilla

Add ins:
1/2 tsp almond extract 
Any kind of nut — walnuts or pecans are our favorite 
Top with a few pieces of coarse sea salt (great for people who may not love sweets)
Fold in Dandie’s marshmallows and watch your family’s mind be blown! 🙌🏻


  1. Gather dry ingredients into 1 bowl
  2. Gather wet ingredients and sugar into another bowl
  3. Mix wet ingredients well until ingredients come together 
  4. Add in dry ingredients until mixed 
  5. Fold in chocolate chips (or any other add ins)
  6. Refrigerate cookie dough for 20 minutes 
  7. Preheat oven to 350F
  8. Line baking sheet with parchment paper 
  9. Roll dough into 12 equal balls
  10. Flatten balls into cookie shape
  11. Bake at 350F for 14 minutes 
  12. Let cool 10-15 minutes
  13. Enjoy! 

We’ll let you draw your own conclusion about whether you sneak a few bites of cookie dough…

Renée’s Notes

  • I replaced regular flour with coconut flour, using about 3/4 cup.
  • I used cornstarch and cashew milk.
  • My cookies looked done (nice and brown on top), but probably could have used a couple more minutes in the oven as they were a little soft. But so delicious!!!
  • Sea salt on top was divine!