Double Chocolate + Rosemary Cookies (Vegan, Gluten-Free)

Double Chocolate Vegan Cookies

Do you have a plant-based hero?  One of mine is Isa Chandra.  This woman is incredibly witty, creative, and a powerhouse in the kitchen.  I’m always cracking up when watching her cooking videos or reading her posts.  For those of you who are vegetarian or vegan, you can probably agree that you have her book Veganomicon on your bookshelf.  I love the simplicity of her recipes, always using familiar ingredients and no complicated kitchen tools.  Right up my alley…

I got the idea to add rosemary into cookies from Isa Chandra.  She uses it in her chocolate chip cookies.  I thought it was a nutty idea, but the more you think about it, herbs and chocolate have been used together before, more commonly with mint.  I love rosemary so much, so I knew I would love these.  My husband said they were ‘interesting’.  I adored them!  You can watch her video here.  I’d love to know what you think if you’ve tried adding this lovely herb to your cookies.

Double Chocolate + Rosemary Cookies Recipe

Makes approx. 26 cookies


  • 1 cup sunflower oil or coconut oil
  • 1 cup organic sugar
  • 1/3 cup room temperature applesauce
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons pure vanilla extract
  • 1 1/2 cups gluten-free flour (I use Bob’s Red Mill gluten-free all purpose baking flour)
  • 1/4 cup flax meal
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons xanthan gum
  • 1 cup vegan chocolate chips


  • Preheat the oven to 325°F.  Line two baking sheets with parchment paper.
  • In a medium bowl, mix together the oil, sugar, applesauce, cocoa powder, salt, and vanilla.
  • In a separate medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum.
  • Add the dry ingredients into the wet mixture and combine until a dough is formed.
  • Gently fold in the chocolate chips until evenly distributed throughout the dough.


  • Scoop the dough onto the prepare baking sheets using a teaspoon.  Space the dough 1″ apart.  Gently press down on each with the heel of your hand to help them spread.
  • Bake the cookies on the center rack for 13 minutes.  The cookies will be crisp on the edges and soft in the center.
  • Cool cookies on a wire rack completely before storing in an airtight container on the counter for 2-3 days.
  • Enjoy!


Double Chocolate Vegan Cookies

Vegan Banana Chocolate Chip Muffins

Seeing that we had several very ripe bananas in our kitchen, we got to baking muffins and loafs not to let them go to waste.  So, you’ll notice a few recipes all surrounding bananas these days.
These muffins are the best vegan recipe I’ve ever tried.  They originate from my favourite vegan cook and author, Jae Steele, from her book Get It Ripe (what a cute title, right!)  We baked a dozen yesterday, and aside from a few crumbs, there are no traces of them today.  They are that good.

Vegan Banana Chocolate Chip Muffins

Vegan Banana Chocolate Chip Muffins Recipe

Makes 12 delicious muffins


  • 1 3/4 cups spelt flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1 1/2 cups mashed ripe bananas (4 medium bananas)
  • 2/3 cup maple syrup
  • 1/3 cup sunflower oil (or coconut oil, or olive oil)
  • 2/3 cup non-dairy semi-sweet chocolate chips (I always use these)

Vegan Banana Chocolate Chip Muffin Batter

Vegan Banana Chocolate Chip MuffinsDirections:

  • Preheat oven to 375°F.  
  • Line a 12 cup muffin tray with paper liners, or my favourite, reusable, silicone liners.
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  • Add the banana, syrup, and oil to the dry mixture.  Stir just until combined.
  • Fold in the chocolate chips.
  • Portion the batter into the muffin cups and bake for 25 minutes.
  • Remove, let cool for about 5-10 minutes, then go ahead and indulge!

Vegan Banana Chocolate Chip Muffins