Ghirardelli Plant Based Chocolate Chip Cookies

Servings: 24 cookies

45 minutes


  • 2 1/3 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 cup Coconut oil, melted
  • 1 1/4 cups Light brown sugar, packed
  • 2 teaspoons Vanilla extract
  • 1/4 cup Full fat canned coconut milk, or plant-based milk of choice*
  • 1/4 cup Applesauce, unsweetened
  • 10 oz (2 cups) Ghirardelli 52% Cacao Non Dairy Chocolate Chips
  • *If using an alternative plant-based milk, add an extra tablespoon of coconut oil for optimal texture.


  • Preheat oven to 350°F. Line a large baking sheet with parchment paper; set aside.
  • In a medium bowl, stir together flour, baking soda, and salt.
  • In a large bowl, whisk together coconut oil, brown sugar, vanilla, plant- based milk and applesauce until well combined.
  • Add the dry ingredients to the wet ingredients and stir to incorporate. Once dough forms, mix in chocolate chips until evenly distributed.
  • Scoop heaping tablespoon sized mounds of cookie dough onto baking sheet, leaving 2" inches between each cookie.
  • Bake for 9-11 minutes, or until the edges of the cookies are golden brown.
  • Cool plant-based cookies on the baking sheet for 15 minutes before transferring to a cooling rack.

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