Salted Chocolate Rosemary Cookies

Phoebe Thorburn -

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 :)

Ingredients

  • 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

Method

  1. Preheat your oven to 180C.
  2. 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.
  3. 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.
  4. When mostly melted, remove the bowl from the oven and add the coconut sugar, liquid sweetener and vanilla, whisking until smooth.
  5. 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.
  6. 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.
  7. Cook in the oven for 10-12 minutes, then leave to cool on the tray for at least 10 minutes before devouring.