Soft, melt-in-your-mouth chocolate chip cookies with a healthy, fresh flavor. Rosemary Chocolate Chunk Cookies are gluten-free by using almond and oat flour. The perfect cookie recipe to save. You'll want to use it over & over! It was created to achieve the perfect soft, chewy cookie with chocolate-filled bites wrapped in rosemary flavor.
These cookies are made with simple, whole ingredients making them a healthy treat. I'd recommend a double batch if you want some leftovers for the next day. They store well in an airtight container for up to five days.
Why you'll love these cookies!
🍪 Vegan & gluten-free, but you'll never know it!
🍪 Soft & chewy, melt-in-your-mouth cookie.
🍪 Easy to bake using just one bowl; no need to chill the dough.
🍪 Made in under 15 minutes!
Why add an herb?
It's a classic cookie recipe with a twist; rosemary chocolate chip cookies! The rosemary comes in with a mild flavor note, but I most enjoy the light rosemary scent mixed with the dark chocolate chips.
Pairing rosemary with chocolate is commonly adored by the tastebuds. The key is making the herb's flavor light and fresh.
If you're not interested in rosemary, omit it, you'll still fall in love with these cookies!
Are chocolate chip cookies healthy?
These are! This recipe is a nod to the classic chocolate chip cookie recipes with a rosemary chocolate combination. Not only are these vegan cookies, but they are gluten-free, which means a lot to me from a health standpoint.
The flour mixture uses oats and almond flour, which pair perfectly as they make a soft, chewy, crisp-edged cookie. There are no preservatives, and this recipe uses simple ingredients.
Dairy-free chocolate chips with minimal ingredients can be found in the baked goods ingredients at your grocer. I prefer the brand Enjoy Life or Hu. If neither brand is found locally, buying online can be a great option, especially since there's typically a promo code available somewhere online.
There are no affiliate links on this post; these are products I prefer and therefore recommend.
Tips for success
🍪 Make the dough in an electric mixer, and be sure not to over-mix.
🍪 Add the chocolate chips in as the last step with a wooden spoon, not the mixer.
🍪 Finely dice the fresh rosemary leaves and remove the sprig's stem entirely.
🍪 Remove from the oven once the cookie has puffed and allow to cool on a rack. They will continue to cook lightly while cooling, leaving you with the perfect, fluffy cookie once ready.
Now get to baking!
These are great for gluten, dairy, and vegan people with food allergies. Easily prepared in minutes, making them the perfect on-call dessert. Be sure to pin it for later when you need the perfect cookie recipe!
Gluten-Free S'mores Cookies (Easy Vegan Recipe)
- 1 electric mixer
- 1 6-inch small skillet or baking tray
- 1 ½ cups oat flour
- ½ cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt + a pinch
- ½ cup coconut sugar
- ½ cup vegan butter, melted
- 3 tablespoons non-dairy milk almond or soy
- 1 teaspoon vanilla extract
- 1 teaspoon psyllium husk
- ½ cup chocolate chips vegan
- 1 cup mini marshmallows vegan + gluten-free
- 1 cup graham crackers vegan + gluten-free
- Set the oven to 350℉ and line a baking tray with parchment paper or butter the small skillet.
- Sift the almond flour, oat flour, baking powder, baking soda, and salt into a large mixing bowl.
- Add the melted butter and whip on medium speed in a stand mixer with the paddle attachment for 1-2 minutes. Add in the coconut sugar or cane sugar and continue for another 2 minutes.
- Prep the wet ingredients by combining the milk and vanilla in a bowl, add the psyllium husk, and stir until combined. Immediately add to the mixer.
- Add the dry ingredients to the mixer's bowl and combine on medium speed until the dough is slightly sticky. Fold the marshmallows, chocolate chunks, and gluten-free graham cracker crumbs into the dough with a large spoon.
- For cookies: take the tablespoon-sized dough and roll it into a ball. Place them evenly separated on a parchment-paper-lined baking tray. For skillet cookie: place the dough into the buttered skillet filling it halfway from the bottom. Press the edges and add extra toppings to the dough. For both cooking methods, sprinkle with a pinch of chunky salt over top before baking.
- Transfer to the oven for 12-15 minutes. Each oven varies in temperature, so keep a watchful eye on the cookies and remove them once the outside is golden brown, the chocolate has melted, and the cookie looks gooey. Transfer cookies to a wire rack to cool before enjoying!