Healthy Rosemary Chocolate Chip Cookies
There’s something about chocolate chip cookies that no other cookie can top. Buttery cookies with bits of chocolate morsels is a match made in heaven. I admit, I usually tend to overlook the classics chocolate chip cookies as being overdone or basic. That’s why it frustrated me that whenever I ask my husband what kind of cookie he wants, reeling off a list of funky combos, his answer is always a resounding: “Chocolate chip, please.” Of all the clever cookie combos, really?
But now we both can feel satisfied, because these Rosemary Chocolate Chip cookies are everything a conservative cookie eater wants with all of the pizzaz that a new age foodie desires. The combination of rosemary and chocolate is surprisingly yet subtle, and works perfectly to add intrigue to this sweet treat. Your taste buds will rethink everything they thought they new about your average cookie.
These cookies are plant-based, gluten free, and sweetened with coconut sugar. They’re the perfect way to treat yourself to a killer first week of the New Year and progress on all of these goals that you’re on your way to achieving. And, as I keep telling myself, the bits of green in these cookies has got to count for something.
- 1/2 cup coconut oil, melted
- 1 heaping TBS fresh rosemary, finely chopped
- 1/4 cup unsweetened almond milk
- 1 TBS ground flax seed
- heaping 1/2 cup coconut sugar
- 1/2 tsp baking powder
- 1 1/3 cups gluten free all-purpose flour
- Preheat the oven to 350 and line a baking sheet with parchment paper.
- In a bowl, mix the melted coconut oil, fresh chopped rosemary, almond milk, flax seed, and coconut sugar. Whisk to combine.
- Add baking powder and all purpose gluten free flour (if gluten free) and stir to combine.
- Fold in chocolate chips.
- Drop heaping TBS balls onto parchment covered cookie sheet and flatten gently with your hands.
- Bake for 10-12 minutes until golden brown underneath.