Rosemary Chocolate Chip Cookie

 

 

 

Prep Time: 5 Minutes

Cook time: 15-20 minutes

Total: 20-25 minutes

Serving: 2-2.5 Dozen Cookies

 

Ingredients for Cookies

 

• 1 ⅓ Cup All Purpose White/White Whole Wheat Flour (SEE CHEFS NOTES FOR GLUTEN FREE)

• ½ Cup Coconut oil (MELTED)

• ½ Cup Cacao Nibs

• ¼ Cup of Agave Nectar or Maple Syrup

• ½ Cup of Almond Milk or Non-Dairy Milk

• 2 Tbsp. of finely chopped Rosemary

• 1 Tbsp. ground Flax Seed

• 2 ½ tsp. Pure vanilla Extract or 1/2 Bean Stock

• ½ tsp. Baking Soda And Salt

       

Tools

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1. Three Mixing Bowls

2. Measuring Cups/Spoons

3. Half Cookie Sheet Pan(18 by 13 in (46 by 33 cm)) Lined with Parchment Paper or Vegan Butter

 

Instruction for Cookies

 

1. Pre-Heat oven to 350 F or 177 C

2. In a mixing bowl mix together the coconut oil and Rosemary, Mix until smooth

3. In a mixing bowl mix all the dry ingredients thoroughly, set aside

4. In the final bowl, mix the Agave Nectar, Non-Dairy  Milk and Vanilla Extract Thoroughly  

5. Add all contents to the large bowl with the Rosemary and Coconut oil, and mix using your hands until you achieve a cookie dough texture

6. Scoop 2 Tbsp. of dough to form 12 dough balls onto the parchment lined cookie sheet

7. Bake in oven for 10-12 minutes or until golden brown on bottom

8. Let cool for 3 minutes, then place on cooking rack until fully chilled or eat warm if desired

 

Storage

 

Store in a container with air-tight lid, Serve with ice cream or eat as is

 

Chef Tips

 

1. Melt the coconut oil before using in the microwave or stovetop for 30 seconds

2. Cacao Nibs can be replaced with non-dairy chocolate chips

3. Finely chop the Rosemary or use pre-chopped Rosemary

4. Gluten Free Option: If using Gluten Free Flour Sbustitiute 1:1, Meaning 1 cup of wheat flour for 1 cup pf Gluten Free Flour

5. Gluten Free Flour needs a binder so add 1  Flax Egg or Chia gg ( 1 Tbsp. Flax Meal or Chia Seeds to 3 Tbsp. Water Let Sit for 10-20 minutes in a cool place and your egg is ready to use)