Salted Chocolate Rosemary Cookies // Vegan + GF + RSF
Cookies just make everything better. However, a healthier, more wholesome version wouldn't go astray if you're someone like me who enjoys a therapeutic baking session on the reg'. These are still soft in the centre, plenty chocolatey enough and complex from the rosemary (we'll get onto that in a second) - making them an A+ candidate at filling the cookie conundrum I know I'm not alone in having. These take less than 30 minutes to whip up, so I say hop to it chick-a-dee, as they make a last minute present, cookie craving or afterschool snack, remedied in a flash. Oh, and the rosemary and chocolate combo is divine. Either know that the rosemary is a very subtle and only positive addition, or just trust me on this one. OR - alternatively, leave it out if you just want straight up double chocolate cookies. I'm not judging :)
Makes 15+ cookies.
- 1 sprig rosemary, leaves (if you can call them that) finely chopped
- 1 cup almond meal
- 1/3 cup brown rice flour
- 1/3 cup buckwheat flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- generous pinch of sea salt
- 2 tbsp coconut oil
- 1/4 cup coconut sugar
- 1/4 cup maple syrup (or any liquid sweetener)
- splash of vanilla
- generous handful of dark vegan chocolate chips
- Preheat your oven to 180C.
- In a large bowl, combine the first seven ingredients (down to and including the sea salt) with a whisk until combined. Press out any lumps with the back of a spoon.
- In a smaller heat-proof bowl add the coconut oil and let sit in the oven (which is still in the process of heating up) for about 5 minutes, or until mostly melted.
- When mostly melted, remove the bowl from the oven and add the coconut sugar, liquid sweetener and vanilla, whisking until smooth.
- Add the wet to the dry mixture and stir into a dough with a spoon. Add the chocolate chips and with a spoon or your hand, incorporate into the dough.
- Line a baking sheet and distribute the mixture into about 15+ cookies that will be smaller than a ping-pong ball in size. Gently press down with a lightly dampened bottom of a measuring cup/glass.
- Cook in the oven for 10-12 minutes, then leave to cool on the tray for at least 10 minutes before devouring.