Thursday, March 5, 2015

Rosemary Chocolate Chip Cookies

I couldn't resist buying a beautiful Rosemary plant my last visit to the Farmer's Market just to remind me that Spring is just around the corner.  The combination of Chocolate and Rosemary give these cookies a delightful touch of sweet and savory.

Rosemary Chocolate Chip Cookies

1/2         cup refined coconut oil, softened
2            tablespoons lightly packed, chopped fresh rosemary
1/4         cup granulated sugar
1/3         cup light brown sugar
1/4         cup almond milk (or other vegan milk)
1            tablespoon ground flax seeds (golden preferred) this acts as a binder
2            teaspoons pure vanilla extract
1 & 1/3            cups all-purpose flour
1/2         teaspoon salt
1/2         teaspoon baking soda
1/2         cup vegan chocolate semisweet chips

Preheat oven to 350 degrees.  Lightly grease two large baking sheets.

In a large mixing bowl, use a fork to beat together the coconut oil and rosemary, until relatively smooth.  Add the sugar, and beat for about a minute.

Add the non-dairy milk and flax seeds, and beat once again, for 30 seconds or so.  Mix in the vanilla.

Add about half the flour, as well as the salt and baking soda, and mix well.  Add the remainder of the flour, along with the chocolate chips, and mix well until it looks like cookie dough.

Scoop about 2 tablespoons of dough onto cookie sheets in rounded spoonfuls.  Flatten gently with your hands.  Bake for 10-12 minutes, until bottoms are golden brown.

Let cool on sheets for 3 minutes or so, then transfer to cooling racks to cool the rest of the way.

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