OMG! If you’ve been looking for a super duper delicious plant based chocolate chip cookie recipe you’re gonna think you died and went to heaven once you make these soft and delicious chocolatey cookies! Plant based, grain free and gluten free. Yes dahling. Grain free, gluten free and moist? You betcha!
The key to making these cookies it to divide and conquer…meaning divide your dry ingredients from your dry. Pull what you need from your cabinets, put each ingredient in separate bowls and then start mixing one ingredient at a time until its all blended! Or if you’re like me and you’re impatient just pull everything out and mix together the wet ingredients and then add your dry. The moistness to the cookie comes from the apple sauce and a one other ingredient. Bananas.
What gives this recipe the depth and extra creaminess are the bananas. You don’t taste the bananas in the cookie unless you want to (you just add a little more banana) but don’t skip this step! I always keep frozen bananas in the freezer so when I have a recipe that calls for bananas they are at an arms reach and always available.
Bananas are rich in potassium and fiber and they make your cookies nice and moist! Make sure to use bananas that are ripe. TIP: when your bananas get too ripe just peel them and put them into a freezer safe container!
I decided to mix things up. I split the batter into thirds and had a section of the batter with toasted hemp seed. All you do it take some raw hemp seed and put them in the oven at 375 for about 5 minutes or until golden brown or you can put the hemp seeds in a heated pan and roast them on the stove. Make sure to keep an eye on them while they roast because it happens fast and they can burn easy but roasting hemp seeds is super easy.
I then decided to take some crystallized ginger and add that to the other third of the batter that I separated. I wanted to mix things up and thought about the chocolate covered ginger candies I used to eat as a young girl. I like a hint of ginger so I took a few squares and set them aside.
The chocolate that I use is typically Guittard. I love this chocolate. It comes in milk chocolate, dark chocolate and white chocolate. If you are a vegan then go ahead and pick up your vegan chocolate chips from your favorite store.
The ginger that I was going to used was chopped up into very fine pieces. When you’re using ginger less is more. You can find candied ginger at any grocery store that has a bulk section or if you are in a generic grocery store like Albertsons and Lucky’s etc check the baking isle. Safeway now has a bulk section and you can usually find it there.
The shot below is a closeup of the chocolate and ginger pieces right before the batter was mixed in the bowl. If you are not used to ginger make sure to taste your batter as you go along you might find that you like it and you can add more.
Mix and match your batter because when it comes out of the oven and you start eating the cookies it’ll be a nice surprise: roasted hemp, ginger or plain old chocolate chip. With these cookies it doesn’t matter what you put into it. The base of the chocolate chip cookie batter is ah-mazeballs and incredibly versatile.