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Rosemary and Sea Salt Chocolate Chip Cookies

dinner

American Dessert Party Foods Winter Recipes Healthy Desserts Comfort Foods Holiday Recipes Spring Recipes Summer Recipes Soy-Free Nuts Quick and Easy Dinner
SERVINGS
2 2
PREP & COOK TIME
25 min
CALORIES
350
FAT
20g
CARBOHYDRATES
43g
PROTEIN
5g

MAIN INGREDIENTS

  1. 2 tbsp flaxseed meal
  2. ¾ cup coconut oil
  3. 2 sprigs fresh rosemary
  4. 2 cups all-purpose flour
  5. 1 tsp baking powder
  6. ¾ tsp baking soda
  7. ½ cup light brown sugar
  8. ⅓ cup cane sugar
  9. 1 tsp vanilla extract
  10. ¾ cup vegan chocolate chips
  11. Flaky sea salt
Allergens: tree nuts, wheat

TOOLS

  • Small saucepan
  • Baking sheet

INSTRUCTIONS

1
Make the flax egg

Preheat the oven to 350°F. Line a large baking sheet with parchment paper. In a small bowl combine the flaxseed meal and 5 tbsp water.

2
Infuse the coconut oil

Remove the rosemary leaves from the stems and mince the leaves. Add the coconut oil and minced rosemary to a small saucepan over medium-high heat. Once the coconut oil is melted, remove from heat.

3
Make the cookie dough

Combine the flour, baking powder, baking soda, brown sugar, cane sugar, and ½ tsp salt in a large bowl. Mix, breaking up any clumps. Slowly pour the rosemary infused coconut oil into the dry mixture while mixing. Add the vanilla extract, and flax egg. Stir until fully combined and there is no dry flour. Fold in the chocolate chips.

4
Bake the cookies

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 flaky sea salt and bake for 12 to 14 minutes, until golden brown.