Rosemary and Sea Salt Chocolate Chip Cookies

Rosemary and Sea Salt Chocolate Chip Cookies

GET RECIPES DELIVERED
dinner

A subtle blend of savory and sweet, these little cookies use simple pantry ingredients to make a delicious cookie. Toasting the dried rosemary in coconut oil will bring out the flavors and optional vegan chocolate adds a sweet bite.

Dinner Comfort Foods Healthy Desserts Winter Recipes Party Foods Quick and Easy Nut-Free Dessert American
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
220
FAT
13g
CARBOHYDRATES
26g
PROTEIN
3g

MAIN INGREDIENTS

  1. 2 cups all purpose flour
  2. 1 tsp baking powder
  3. ¾ tsp baking soda
  4. ¾ cup coconut oil
  5. 1 tsp dried rosemary
  6. ½ cup packed light brown sugar
  7. ⅓ cup cane sugar
  8. 2 tsp vanilla powder
  9. 1 cup vegan chocolate chunks
  10. 2 tbsp flax meal
  11. Sea salt
Allergens: wheat, soy, coconut

TOOLS

  • Small saucepan
  • Baking sheet

INSTRUCTIONS

1
Mix the dry ingredients
Preheat the oven to 350°F. Combine the all-purpose flour, baking powder, baking soda, and ½ tsp salt in a large bowl. Mix, breaking up any clumps.
2
Make the flax meal egg
In a small bowl combine the flax meal and 5 tbsp of water. Let the flax meal egg sit until step 4.
3
Infuse the coconut oil
Place a small saucepan over medium-high heat. Combine the coconut oil and rosemary. Once the coconut oil is melted, remove from heat.
4
Make the cookie dough
Slowly pour the rosemary infused coconut oil into the flour combination. Add the flax meal egg. Stir until fully combined and there is no dry flour.
5
Bake the cookies
Line a large baking sheet with parchment paper. Measure out 1 tbsp portions of the cookie dough and roll into a ball. Gently press them into ½ inch thick cookies. Sprinkle with a coarse salt. Bake for 12 - 14 minutes, until golden brown.