For some reason lately, I have not had enough time in the day to do EVERYTHING that I need to do in 24 hours. (Except when it came to these cookies). With school and a combination of two jobs, leaves my days passing me before I’m even ready for the next.
For those of you who don’t know me-I have a GIANT sweet tooth. Not exaggerating, I find myself craving sugar at all times of the day. And if I don’t have anything sweet and healthy on hand, it can get ugly.
Sometimes, I’ll be gone for 12-14 hours a day and have to pack both my lunch and dinner. So I decided to start baking every few weeks so that I would have something sweet on hand without having to experience the urge to spend $3.00 on a vegan cookie. (Don’t get me wrong-they’re delicious. But a student spending that kind of money on a single cookie just ain’t happenin’).
I found this cookie recipe in a new cookbook that I’ve added to my iBooks collection, and I’ve pretty much dubbed this cookie as the best thing to exist on this planet.
It sounds crazy, right? Rosemary…and chocolate chips?
Don’t ask. Just bake.
Back to this iBooks thing. I’m obsessed. If you have a Mac and love to cook, this application is the best way to buy cookbooks for half of the price!
I cannot emphasize enough how amazing these cookies capture the right amount of savory and sweetness. And they’re moist! They keep great in a plastic container for about a week-no refrigeration needed.
Rosemary Chocolate Chip Cookies (vegan)
Makes 14-24 cookies
1/2 cup refined coconut oil, softened (It is VERY important to use refined oil, as it does not have that coconutty flavor that virgin or unrefined coconut oil has)
2 tablespoons lightly packed, chopped fresh rosemary
1/4 cup granulated sugar
1/3 cup light brown sugar
1/4 cup almond milk (or your favorite non-dairy milk)
1 tablespoon ground flax seeds (golden preferred)
2 teaspoons pure vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chocolate semisweet chips
Preheat oven to 350 F. 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, well, cookie dough.
Scoop about 2 tablespoons of dough onto cookie sheets in rounded spoonfuls. Flatten gently with your hands. Bake for 10 to 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.
Recipe Adapted from The Post Punk Kitchen
What’s the best chocolate chip cookie variation that you’ve made?