Vegan Rosemary Chocolate Chip Cookies! A twist on your regular vegan chocolate chip cookie. Soft, sweet, chewy, with a lovely subtle woodsy, herbal fragrance and pops of dried cranberry!
Vegan Rosemary Chocolate Chip Cookies! They are soft, thick, chewy, fruity, and so fragrant thanks to the rosemary. Absolute cookie perfection and I just can't get enough. They are so good dipped in a chilled glass of almond milk!
Ingredient & Substitution Notes
Here are the ingredients you need to make Vegan Rosemary Chocolate Chip Cookies:
An a few important notes:
- Chocolate Chips - Or you can use chocolate chunks or a broken up chocolate bar. Many semi-sweet and dark chocolate chips are naturally vegan, and easy to find in pretty much all grocery stores. I tend to use the Kirkland Signature Semi-Sweet Chips from Costco because they are great value and with lots of recipe testing I go through a lot.
- Dried Cranberries - Optional but recommended. They work so well with the chocolate and rosemary flavours and their chewy texture in the cookies is incredible!
- Rosemary - This should be fresh rosemary for the best fregrant rosemary flavor and texture. Dried rosemary can become a little spiky and dry when baked and might not be pleasant to eat.
- Sugar - The combo and exact ratio of dark brown and white/cane sugar is important in this recipe for the very best flavour, texture, and spreading. If you change the ratios you will affect how your cookies turn out greatly. See the FAQs if you're wondering about which sugars are vegan.
- Milk - Any plant milk will do, such as almond milk, cashew milk, soy milk or oat milk. I do recommend you use an unsweetened one if possible though.
It's not included in the recipe, but a sprinkle of flaky sea salt on the cookies really takes them over the top! I add it as soon as they are out of the oven. Maldon Sea Salt is my fave.
Success Tip - Cookies are really finicky and if you change any of the ingredients, even slightly, you probably won't get the best results. I recommend following this recipe exactly and not making any substitutions.
How To Make Vegan Rosemary Chocolate Chip Cookies
No mixers, food processors or blenders required for this recipe! Just a bowl, a whisk and a spoon or spatula. They are so easy.
Simply mix up the simple cookie dough, refrigerate while the oven preheats, then scoop and bake and let your inner cookie monster loose!
Success Tip - Using a digital kitchen scale is the only way to get truly accurate results when baking. If you must use cups though, please be sure to spoon the flour gently into the cup and level the top with a knife, without shaking it down or compacting it into the cup in anyway. If you scoop your flour up or compact it you will end up using way more than is intended.
Tips For Storing
Store your Vegan Rosemary Chocolate Chip Cookies in an airtight container at room temperature for up to 1 week. See the FAQs for how to freeze the cookie dough and baked cookies.
Here in Canada the 2 biggest sugar producers, Rogers and Red Path, are both vegan and in the UK and Europe pretty much all sugar is vegan. If you are in the US you will need to be more careful and research what brands are vegan in your area. Some common ones that you should be able to find easily and that are vegan include Zulka, Wholesome Sweeteners, Kirkland Organic Cane Sugar, Trader Joes, Bob's Red Mill, Florida Crystals, Billington's, Michigan Sugar Company, Imperial, Now Foods, and In The Raw. Also, all organic sugar is vegan by default wherever you are in the world.
This cookie dough freezes really well. Make it, roll into balls, then lay out on a lined baking tray. Pop the entire tray in the freezer and let the balls harden up, then transfer them to a freezer bag or container where they can hang out for up to 3 months. Bake as you need them. You will need to add on an extra minute or 2 to the bake time.
Yes, these cookies freeze really well for up to 6 months. Be sure to separate layers with some parchment paper so they don't stick together. I like to defrost them on a wire rack so air can circulate around them. They don't take long at all.
It could be one of many reasons or a combination. Most common:
- The baking powder / baking soda is expired or has been open too long.
- The cookie dough was not chilled sufficiently. Read the FAQ above about chilling the dough thoroughly.
- Your oven is running a little hot. Most ovens unless calibrated are not entirely accurate, and if your oven temperature is off, this will affect the spread of your cookies. Make sure you are baking the recipe according to the oven directions (my recipes are all conventional bake), and make sure your oven is calibrated.
- You didn't weigh your ingredients. Measuring with cups isn't accurate, and cookies need accuracy. Time to buy a scale!
- You used a silpat / silicone baking sheet - They are slippery so the cookies spread much more than they would on an unlined tray or on parchment paper.
- You are at high altitude. If you are baking at 3,500 feet or more above sea level, you may need to make adjustments to the recipe.
You didn't use a scale. Measuring with cups isn't accurate, and cookies need accuracy. When using cups it's really easy to inadvertently use too much flour. Everybody fills them differently and every single cup you fill weighs a different amount. This affects the butter to flour ratio and your cookies won't spread if there's too much flour. Time to buy a scale!
Or, your oven temperature is a little cooler than intended causing the spread of the cookies to be slower.
This recipe has not been tested with gluten-free flour, but Bob's Red Mill 1 to 1 Baking Flour usually works well in recipes like this.
More Chocolate Chip Cookies Recipes
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Vegan Rosemary Chocolate Chip CookiesAuthor:
- ¼ cup (50 grams) dark brown sugar
- ¼ cup (50 grams) white granulated or cane sugar
- 4 tablespoons melted coconut oil , preferably refined coconut oil so there is no coconut taste
- ½ teaspoon vanilla extract
- 5 tablespoons unsweetened non-dairy milk
- 2 teaspoons fresh rosemary , chopped finely
- ½ teaspoon fine sea salt
- 1 cup (125 grams) all purpose flour , plain flour in the UK
- ½ teaspoon baking powder
- ¼ teaspoon baking soda , (bicarb in the UK)
- ⅔ cup (133 grams) dairy-free chocolate chips
- ⅓ cup (50 grams) dried cranberries
- To a medium bowl add the brown sugar, white sugar, coconut oil, vanilla, milk, rosemary, and salt. Whisk them together really well until the sugar granules have dissolved.
- To the same bowl, add the flour. baking powder, baking soda, chocolate chips and dried cranberries.
- Mix everything together well with a spatula or wooden spoon. It should be soft and easily mixable.
- Place the bowl of cookie dough in the fridge while you preheat the oven to 350°F (175 °C).
- Using an ice cream or cookie scoop, scoop dollops of the cookie dough (about 3 tablespoons each) onto a cookie sheet, leaving at least 2 inches space around each one. Place on the middle shelf of the oven and bake for 11 - 12 minutes if using a dark colored cookie sheet, or 13 - 14 minutes if using a light colored cookie sheet. They will look a little underdone and be really soft when you take them out.
- Leave to cool on the cookie sheet for 10 minutes, then transfer to a wire rack.