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 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'd like some leftovers for the next day. They store well in an airtight container for up to five days.
Looking for more vegan desserts? Check out my No Bake Vegan Orange Cheesecake or my delicious Lemon Blueberry Bread with Lemon Cream!
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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!
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Rosemary Chocolate Chunk Cookies
Equipment
- 1 electric mixer
Ingredients
- ⅓ cup + 1 tablespoon avocado oil or olive oil (I use avocado oil)
- 2 tablespoons coconut milk or any non-dairy milk
- 1 teaspoon vanilla extract
- ½ cup coconut sugar
- 1 ½ cups oat flour (blend gluten-free oats in a blender until fine)
- ½ cup almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup chocolate chunks or chopped chocolate bar
- 1 tablespoon finely chopped fresh rosemary leaves (Important they are FINELY chopped for flavor)
Instructions
- Set the oven to 350 degrees Fahrenheit and line a baking tray with parchment paper.
- In a large bowl mix coconut sugar, oat flour, almond flour, baking powder, baking soda, and salt together in a bowl until combined.
- In a separate small bowl mix the wet ingredients: oil, coconut milk (or any non-dairy milk), and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients until a dough is reached using a rubber spatula or wooden spoon. Add in the rosemary and chocolate chips and work the dough until fully combined.
- Scoop cookie dough into a tablespoon-sized ball and press the tops of the cookies slightly down, place on the parchment-lined cookie sheet about 2 inches apart.
- Bake for 10-14 minutes until the tops are golden brown, remove from the oven to a cooling rack, and allow to cool until there are crisp edges before enjoying!
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