Rosemary Coconut Chocolate Chip Cookies

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I know you are probably saying “Rosemary Coconut Chocolate Chip Cookies, that’s crazy talk”. But trust me these cookies are sooooooo good. I first started making them last summer when I grew my first rosemary bush and I wanted to come up with some interesting uses for it. I happened upon a recipe in one of my cookbooks by Isa Chandra Moskowitz called Isa Does it. Her recipe called for refined coconut oil, which doesn’t have as much coconut flavor than unrefined. I really like a more coconut-y flavor, so I decided to use unrefined coconut oil instead. The refined coconut oil is a bit more firm than the unrefined at room temperature, so I had to make a few other changes to the recipe. After a number of trials I settled on the recipe below. It is super easy to make, and a great way to jazz up the traditional chocolate chip cookie!

It is important that you use fresh rosemary. Rinse the sprigs of rosemary and pat them dry before removing the leaves from the stem. I decided to buy one of these handy-dandy fresh herb strippers that makes getting the rosemary off the stem easy! Measure the loose rosemary using a tablespoon, then finely chopped it before using it in the recipe.

The batter comes together very quickly. I always recommend using a scoop (also called a disher) to portion out the cookie dough so that you get evenly sized cookies. I typically use an Oxo 1.5 tablespoon scoop and overfill it for each cookie.

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Rosemary Coconut Chocolate Chip Cookies

(adapted from Isa Does It, by Isa Chandra Moskowitz)

Course Dessert

Cuisine Vegan

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 24 Cookies

Author Around the World in 80 Cakes

Ingredients

• 3 Cups (12.75 oz) Unbleached all-purpose flour
• 1 tsp Baking soda
• 1/2 tsp Salt
• 2/3 Cup (5.3 oz) Unrefined coconut oil
• 4 Tbsp Rosemary, finely chopped
• 2/3 Cup (5 oz) Brown sugar, packed
• 1/2 Cup (3.7 oz) Sugar
• 2 tsp Vanilla
• 1/2 Cup Non-dairy milk I've used both rice and almond milk
• 2 Tbsp Ground flaxseed
• 1 Cup (6 oz) Chocolate Chips

Instructions

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.

2. Sift together flour, baking soda and salt in a bowl, whisk well to combine, then set aside

3. In the bowl of a stand mixer, or with a hand mixer, beat together the coconut oil and chopped rosemary, for about 1 min

4. Scrape down the sides of the bowl, then add brown sugar, granulated sugar and vanilla. Beat on medium for about 2-3 minutes

5. Add the flaxseed and milk, then mix for about 30 seconds until well combined. 

6. Scrape down the sides of the bowl, then add the flour in 2-3 batches, mixing for about 20 seconds after each addition. 

7. Add in chocolate chips and mix on low for 20-30 seconds to mix them in, then use a spatula to mix them in the rest of the way by hand. 

8. Using about 2 Tablespoons of dough per cookie, roll into a ball then flatten slightly onto a parchment lined cookie sheet.

9. Bake in preheated oven for 10-12 minutes. Allow to cool about 10 minutes on the pan then move to a cooling rack.