Rosemary and Sea Salt Chocolate Chip Cookies

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.

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.

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.

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.