makes: 24 cookies total time: 30 mins active time: 15 mins
The first time I made these the only note I made was, “too freakin good”. That means I loved them so much I felt guilty about the quantity I consumed… Rosemary and chocolate chips? I thought I loved chocolate chip cookies my entire life, but these are the only ones I ever want again. Strong words, but that’s real talk.
½ cup refined coconut oil, softened
2 tablespoons chopped fresh rosemaery
1/3 cup light brown sugar
¼ cup granulated sugar
¼ cup plant-based milk
1 tablespoon ground flaxseed (golden preferred)
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
½ teaspoon salt, plus more for topping
½ teaspoon baking powder
½ cup semisweet chocolate chips
Preheat oven to 350°F. Lightly grease two large baking sheets.
In a large bowl, use a fork to beat together the coconut oil and rosemary until relatively smooth. Add both sugars and beat for about 1 minute. You can use a hand-held mixer here if preferred.
Add the milk and ground flaxseed and beat once again, for 30 seconds. 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 well.
Scoop rounded spoonfuls of dough (about 2 tablespoons per cookie) onto the baking sheets about 2 inches apart. Flatten gently with your hands. Bake for 10-12 minutes, until the bottoms are golden brown.
Sprinkle with salt, let cool on the sheets for 3 minutes or so, then transfer to cooling racks to continue cooling.
NOTES:
-Make sure your coconut oil is room temperature. It shouldn’t be clear and melted, but creamy without any lumps.
-I recently discovered cookie scoops which are small ice cream scoops. It makes the cookie forming process so much easier and I highly recommend getting a set!