The struggle is real when cookie testing doesn’t turn out exactly the way you envisioned. But 3rd try is the charm. I FINALLY GOT IT!
The first trial came out dry and with cracked edges. Nope, not Christmas gift-worthy. I added more coconut oil and less flour the second time. Leaving the cookie sheet on top of a preheating oven was a bad idea, on top of the ingredient adjustments, because the second batch spread like cray and come out crisp and oily. Another dozen cookies to give away; I’m glad I have friends and family that will gladly eat test batches. Or I’d be the size of Santa Claus by now.
Frustrated but determined, I got some more rosemary (thanks Shirley!) and gave it another shot. Mix the batter, shape the dough, sprinkle on some salt, and into the oven. While the cookies baked, I squatted in front of the oven to monitor these babies. Please turn out right please turn out right… They looked promising at the half way point so I went ahead to Snapchat my almost-there success.
With my fingers crossed I took a bite: soft, sweet, salty, bitter, fragrant all at the same time. Eureka! It’s a cookie that both chocoholics and not-really-chocoholics will enjoy.
Classic Christmas flavours like gingerbread and peppermint are always welcome in a cookie box, but including something edgy and unusual will surely delight the receiver. Adding fresh herbs is an easy way to give baked goods a mysterious side, the this-tastes-different-but-I-can’t-quite-put-my-finger-on-it type feel. We’ve added it to pie and ice cream sandwiches, and couldn’t stop there. So today, I’m excited to share with you these sophisticated rosemary dark chocolate salted cookies. Excuse the mouthful…of cookies.
- 1 tbsp chia seeds, finely ground + 3 tbsp water
- ⅓ cup soft coconut oil
- ⅓ cup coconut sugar
- 1 tsp pure vanilla extract
- ½ tsp baking soda
- 1 tbsp finely chopped fresh rosemary
- ¾ cup oat flour
- ¼ cup cocoa powder
- ½ cup dark chocolate chunks
- Fleur de sel or Maldon salt
- Preheat oven to 350°F and line a cookie sheet with a silicone baking mat or parchment paper.
- Make a 'chia egg' by whisking the ground chia seeds and water together in a small bowl until combined.
- In a large mixing bowl, cream together the soft coconut oil and coconut sugar. Add the chia egg, vanilla extract, baking soda, rosemary and mix until well combined.
- Add the oat flour and cocoa powder to the wet mixture and mix until combined. Fold in the chocolate chunks.
- Roll portions of dough until balls and flatten to about ½" thick. Top with a small pinch of fleur de sel or maldon salt and bake in the preheated oven for 13 to 15 minutes.
I made this recipe, and it is absolutely delicious. The rosemary flavor is very well brought out by the salt. However, my dough was a bit too watery I believe. It might be because I have melted the coconut oil, as I thought it was supposed to be liquid. By “soft coconut oil”, do you mean that it is simply at room temperature and therefore still in solid state? Would you recommend adding some more oat flour to thicken the mixture if necessary? Many thanks!
Hello Valeria! To clarify, yes soft coconut oil is still solid but it is creamy; in this recipe it is mimicking room temperature butter. Adding a bit more oat flour should help, although the final product may be crumblier than the original recipe. Hope this is helpful in your cookie endeavors!
Thank you!!! 🙂
Hi! If I am not vegan would the recipe need just one egg instead of the chia mix?
Thanks!
Yes you can definitely swap out the chia mixture for an egg, same function!
Yummy! I just made these today. Thank you. I added a bit of gluten free flour to the end batter as it was moist and sticky (even using soft not melted coconut oil). No way that my batter be rolled. So I added just enough GF flour to be able to spoon the batter to make 12 cookies on my tray and flattened them slightly. It worked! Except I tried to eat one cookie while still warm from the oven and that was a mistake. From the point of view of it crumbling, not in terms of flavor. Now at room temperature they hold together fine but feel more fragile than most chocolate chip cookies. I love that these are different in flavor (exciting for my taste buds) and not sickly sweet. Thanks again!
can you tell me how long these cookies will last in the fridge, and if they are freezer friendly?
Hi Jeanie, although we haven’t frozen these before, I would say they would last about 7 days in the fridge and 2 weeks in the freezer. I would highly recommend reheating them in the oven for about 5 minutes (longer if frozen) before serving so the coconut oil softens and the chocolate melts.
This recipe is a BOMB!
Chocolate, salt and rosemary combo is genius! I wanted to eat the whole batch!
It truly is a mind-blowing flavour combination! So glad you enjoyed them!