These are a slightly exotic chocolate chip cookie. A more grown up version of the childhood classic. The sharp taste of rosemary in combination with the bittersweet chocolate and sea salt keep you on your toes -and wanting more.
Butter and chocolate are a match made in heaven. Add coconut oil and you have a tropical party in your mouth. Seriously, try to stop yourself from licking the
bowl spoon. One of the greatest (or worst) things about vegan baking is getting to eat cookie dough without worry of salmonella. Although, I doubt that has stopped any of us. I may have ate half a batch of this dough a time or two.
Rosemary Chocolate Chip Cookies
Makes 18 cookies
Adapted from Vegan Housewives
1/4 cup coconut oil
1/4 cup vegan butter
1 cup organic coconut palm sugar* (or brown sugar)
1/4 cup almond milk
1 tablespoon vanilla extract
2 cups white whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon pink Himalayan salt* (or sea salt)
3 tablespoon finely chopped rosemary
1/2 cup dairy free dark chocolate chips
**If you do not want to shell out money trying a new product, you can often find organic coconut palm sugar and pink Himalayan salt at discount stores such as Ross or T.J. Maxx .
Preheat oven to 350 degrees
Cream coconut oil and sugar with a fork. Add milk and vanilla.
In a separate bowl mix flour, baking soda, baking powder, salt, and rosemary together.
Combine wet ingredients to dry. Fold in chocolate chips.
Make rounded tablespoons of batter and flatten onto a parchment lined cookie sheet. Leave an inch between the dough. Bake for 7-8 minutes.