You guys. Rosemary + chocolate might be my new favourite combo and these rosemary chocolate chip cookies might be my favourite cookies in the universe.
That’s a pretty strong statement and I obviously haven’t tried even close to all the cookies in the universe (life goal), but these are dang delicious. They’re pretty much these chocolate chip cookies (that I looooove), but I swapped the almond meal with oat flour and added fresh rosemary. Game changing.
Do you think rosemary + chocolate is odd? I kinda did and wasn’t completely sold on it before I made these, but I just really wanted to try it. If you couldn’t tell, I loved it. Then I tried this Maple Smoked Salt & Rosemary chocolate and fell in love with the combo even more.
If you’re still not sold, everyone knows mint chocolate is a classic, rosemary is related to mint, so why not? Fun fact: rosemary was historically used for strengthening memory.
Please make these cookies so we can swoon over them together. Because I really love them. I think you will too and I want you to experience this life altering (I’m such a drama queen) flavour combo in the form of the best food ever aka cookies.
I’m also very excited about this video, you guys. I hope you enjoy it too! I’ve actually been holding on to it for a couple weeks because a) I didn’t want to bombard you with another cookie recipe during the holidays and b) I couldn’t find music to put in it… I just couldn’t decide, I changed it at least 3 times once I finally found some that I thought fit. So if you hate the music, don’t tell me, I can’t handle it.
- ½ cup oat flour
- ½ cup spelt flour
- ½ tsp baking soda
- 2 tbsp coconut oil, room temperature
- 1 tbsp finely chopped fresh rosemary
- 1 tbsp applesauce
- ½ tsp vanilla extract
- ¼ cup coconut sugar
- 1 tbsp almond milk
- handful of vegan chocolate chips
- Heat oven to 350F. Line a baking tray with parchment paper and set aside.
- In a medium bowl combine the flours with the baking soda and set aside.
- In a small bowl, cream the coconut oil with the rosemary.
- Mix in the applesauce, vanilla, coconut sugar, and almond milk.
- Pour the wet into the dry and mix until well combined. Gently fold in the chocolate chips.
- Divide the dough into 7, roll into balls, place on the baking tray and lightly flatten with your fingers.
- Top with extra chocolate chips.
- Bake for 10-12 minutes or until the edges are a little golden and the cookies are firm.
- Let cool slightly on a wire rack.