Vegan Rosemary Chocolate Chip Cookies | Cleveland Food Photographer


My sister and I were recently discussing how awful our mother's chocolate chip cookies were. It was quickly brought to our attention that perhaps we should have been grateful that we lived in a home where our mother made cookies at all, which is absolutely true. Nevertheless, it doesn't change the fact that they were crunchier than a cracker. Straight from the oven, you would have thought they were ten years old. 

When Ryan and I moved in together, I mean, when I moved myself into his apartment unannounced, we were your classic american household and only made break n' bakes. True Story. And while they were not hard like my mum's, they too were flat. What's with that? After a year or so of trying out different recipes I finally found the perfect one, which I have been making ever since. This is not that cookie, but when I saw a vegan chocolate chip cookie recipe that included rosemary, I figured I'd venture out (just this once) and try something new. 

Oh. Em. Gee. 

While I will definitely be sticking by trusty ol' stand by recipe for our general chocolate chip cookie enjoyment, this is the cookie to make when you're looking to impress someone - especially those vegans in your life. Sure, you may get a few funny looks when you mention that they are Rosemary Chocolate Chip Cookies, but I assure you, they will quickly think of you as a pure genius once they try one, as these little gems  are absolutely addicting. Sort of like a potato chip, it's hard to eat just one. 

Rosemary - Chocolate Chip Cookies

makes 24 cookies (barely adapted from Isa Does It)

  • 1/2 cup refined coconut oil (I found melting it worked best for me, but Isa suggests not doing this.)

  • 3 large sprigs of fresh rosemary, stemmed and finely chopped

  • 1/3 cup brown sugar

  • 1/4 cup granulated sugar

  • 1/4 cup almond milk

  • 1 tablespoon ground flaxseed (preferably golden)

  • 2 teaspoons pure vanilla extract

  • 1 1/3 cup white wheat flour (I use King Arthurs)

  • 1/2 teaspoon baking soda

  • 3/4 cup semisweet chocolate chips

Preheat oven to 350 degrees. Line two baking sheets with parchment paper (or lightly grease them).

IN a large bowl, use a fork to beat together the coconut oil and rosemary until it is relatively smooth. Add both the sugars and beat for about a minute.

Add the milk and ground flax seed  and beat once again, for 30 seconds or so. Mix in the vanilla.

Add about half of 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 until it looks like, well, cookie dough.

Scoop rounded spoonfuls of dough ( about 2 tablespoons per cookie) onto the baking sheets about 2 inches apart. Flatten gently with you hands. Bake for 10 to 12 minutes, until the bottoms are golden brown. 

let cool on the sheets for about 3 minutes, then transfer to cooling racks to let them cool the rest of the way. 

Bon Appetit!