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Rosemary Chocolate Chunk Cookies
[Vegan]

Name: Rosemary Chocolate Chunk Cookies [Vegan]
Cook time: PTM
Yield: servings
Cuisine: NO info

BZ By: Barbara Zackey

Author Bio

Barbara is the writer, photographer, and recipe creator of the blog Botanical Barbara. Her passion... Read More

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Rosemary Chocolate Chunk Cookies [Vegan]

Dairy Free

Vegan

Soft, melt-in-your-mouth chocolate chip cookies with a healthy, fresh flavor. TheseRosemary Chocolate Chunk Cookies are gluten-free by using almond and oat flour. The perfect cookie recipe to save, you'll want to use over & over! It was created to achieve the perfect soft, chewy cookie with chocolate-filled bites wrapped in... Read More

Ingredients You Need for Rosemary Chocolate Chunk Cookies [Vegan]

1/3 cup + 1 tablespoon of avocado oil or olive oil
2 tablespoons of coconut milk or any non-dairy milk
1 teaspoon vanilla extract
1/2 cup coconut sugar
1 1/2 cups oat flour (blend gluten-free oats in a blender until fine)
1/2 cup almond flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon flaky sea salt
1 cup chocolate chunks or a chopped dark chocolate bar
1 tablespoon of finely chopped fresh rosemary leaves

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How to Prepare Rosemary Chocolate Chunk Cookies [Vegan]

Set the oven to 350°Fahrenheit and line a baking tray with parchment paper.
In a large bowl mix coconut sugar, oat flour, almond flour, baking powder, baking soda, and salt together in a bowl until combined.
In a separate small bowl mix the wet ingredients: oil, coconut milk (or any non-dairy milk), and vanilla extract.
Slowly add the wet ingredients to the dry ingredients until a dough is reached using a rubber spatula or wooden spoon.
Add in the rosemary and chocolate chips and work the dough until fully combined.
Scoop cookie dough into a tablespoon-sized ball and press the tops of the cookies slightly down, place on the parchment-lined cookie sheet about 2 inches apart.
Bake for 10-14 minutes until the tops are golden brown, remove from the oven to a cooling rack, and allow to cool until there are crisp edges before enjoying!

Notes

Brown sugar can substitute for the coconut sugar 1:1. I've tried this recipe with vegan butter - they resulted in a crispier cookie. The rosemary is optional but it's a flavor that pairs very well with chocolate and gives the cookies a fresh, non-traditional taste. Store cookies in an airtight container for up to five days.