In a large bowl, mix the softened vegan butter, brown sugar, and granulated sugar until smooth and fluffy.

Stir in the applesauce and vanilla extract until fully combined.

Mix in the flour and baking soda until a soft dough forms. Don’t overmix - stop as soon as it comes together.

Fold in the chocolate chips and chocolate gems so they’re evenly distributed.

Cover and refrigerate the dough for 1 hour.

Heat oven to 375°F. Line baking sheets. Scoop 1 tablespoon dough balls and space them out.

Bake for about 12 minutes. Edges should be golden brown and centers will look slightly underbaked.

Right after removing from the oven, gently bang the baking sheet on the counter to flatten the cookies a bit. This gives you crinkly edges and keeps them from getting too thick.

Let cookies rest on the hot pan for several minutes before moving. Centers will set as they cool.