• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • RECIPES
  • COOKBOOK
  • ABOUT
  • FREE EBOOK

A Virtual Vegan

menu icon
go to homepage
  • RECIPES
  • COOKBOOK
  • ABOUT
  • FREE EBOOK
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • COOKBOOK
    • ABOUT
    • FREE EBOOK
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Cookies & Scones

    Published: Nov 28, 2018 · Modified: Jun 6, 2023 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 12 Comments

    Vegan Rosemary Chocolate Chip Cookies

    5 from 10 votes
    JUMP TO RECIPE WATCH VIDEO
    Vegan Rosemary Chocolate Chip Cookies

    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!

    a vegan rosemary chocolate chip cookie on a plate

    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!

    In this post:

    Jump to:
    • Ingredient & Substitution Notes
    • How To Make Vegan Rosemary Chocolate Chip Cookies
    • Tips For Storing
    • Recipe FAQs
    • More Chocolate Chip Cookies Recipes
    • Recipe
    • Reviews & Questions

    Ingredient & Substitution Notes

    Here are the ingredients you need to make Vegan Rosemary Chocolate Chip Cookies:

    chocolate chips, plant milk, brown sugar, flour, baking soda, baking powder, salt, rosemary, cranberries, oil and vanilla

    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.

    a cookie being dipped in a glass of almond milk

    Recipe FAQs

    Is white/cane sugar vegan?

    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.

    Can I freeze the cookie dough?

    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.

    Can I freeze the baked cookies?

    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.

    Why did my cookies spread too much?

    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.

    Why didn't my cookies spread?

    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.

    Can I make this recipe gluten-free?

    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

    • chocolate chip cookie in a mug
      Chocolate Chip Cookie in a Mug
    • a stack of cookies
      Almond Flour Chocolate Chip Cookies
    • vegan chocolate chip cookies
      Vegan Chocolate Chip Cookies
    • vegan pumpkin chocolate chip cookies on a tray with a glass of milk
      Vegan Pumpkin Chocolate Chip Cookies

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe

    a vegan rosemary chocolate chip cookie on a plate

    Vegan Rosemary Chocolate Chip Cookies

    Author: Melanie McDonald
    5 from 10 votes
    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!
    PRINT PIN SAVE Saved!
    PREP TIME: 15 minutes minutes
    COOK TIME: 13 minutes minutes
    Chill time 10 minutes minutes
    Total Time 28 minutes minutes
    Servings 10 cookies

    Ingredients
      

    • 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

    RECOMMENDED EQUIPMENT

    • USA Pan Cookie Sheet
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • 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.

    NOTES

    Once cool, store in an airtight container at room temperature for up to 1 week. See the FAQs for freezing instructions. 

    NUTRITION

    Serving: 1cookie | Calories: 216kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 149mg | Potassium: 52mg | Fiber: 2g | Sugar: 20g | Vitamin A: 16IU | Vitamin C: 0.01mg | Calcium: 42mg | Iron: 2mg
    Did you make this recipe?Rate it & leave feedback in the comments section below. I love seeing your remakes too. Tag @avirtualvegan on Instagram! 🌟

    Hungry For More?

    • a vegan jalapeno corn scones
      Vegan Jalapeño Corn Scones
    • Vegan Lemon Cookies
    • a bowl of Biscoff overnight oats
      Biscoff Overnight Oats
    • vegan ginger cookies on a wooden board
      Vegan Ginger Cookies
    5.5K shares

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kim says

      December 13, 2020 at 3:25 pm

      5 stars
      Our go to chocolate chips recipe!

      Reply
    2. Aitana says

      December 20, 2019 at 8:09 am

      5 stars
      These are, HANDS DOWN, the BEST cookies I've ever made, this recipe is amazinggggg!

      Reply
      • A Virtual Vegan says

        December 20, 2019 at 10:11 am

        Thank you so much! I'm really pleased you are enjoying them!

        Reply
    3. Lorna McLeod says

      June 28, 2019 at 9:26 am

      5 stars
      These are DANGEROUSLY good! I didn't have fresh rosemary so found on the web the measurements on how to substitute ground and just SO YUMMY I'm worried about finding all these delicious recipes for my waistline's sake lol You are the BEST!

      Reply
      • Melanie McDonald says

        June 28, 2019 at 11:24 am

        Yay! Glad you enjoyed these. I love the rosemary and chocolate together!

        Reply
    4. Lauren says

      December 23, 2018 at 2:31 pm

      5 stars
      amazing!

      Reply
    5. Sonali says

      December 17, 2018 at 12:13 pm

      5 stars
      They turned out really good. Thank you so much. Your tips were helpful too!

      Reply
    6. Yamuna says

      December 08, 2018 at 8:58 am

      5 stars
      I just made these, actually I’m eating one as I type, they are delicious!
      I didn’t have any white sugar so used light soft brown sugar and I will definitely be making them again and again and again
      Thanks for sharing your recipes

      Reply
    7. Paula says

      December 02, 2018 at 7:28 am

      Would I be able to use a drop of Rosemary essential oil to this recipe instead of fresh rosemary?

      Reply
      • A Virtual Vegan says

        December 02, 2018 at 12:58 pm

        I think you could yes. Make sure it's actually a food grade essential oil though. Some aren't.

        Reply
    8. Cait Wager says

      November 29, 2018 at 4:50 am

      Hi Melanie! I just wondered if it was possible to add oats to the recipe! I love this as it includes coconut oil and no shortening!!! Thank you so much for all you do for us allergen and dietary peeps :)

      Reply
      • A Virtual Vegan says

        November 29, 2018 at 9:39 am

        Hi Cait. Yes I think you could add a handful or two of oats. You might need to add a little more milk though. Just make sure the dough is like the consistency in my video when you've finished mixing it and it will be fine!

        Reply

    Primary Sidebar

    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan comfort food from scratch.

    More about me →

    Trending now!

    • a jar of apple brown sugar syrup
      Apple Brown Sugar Syrup
    • a bowl of braised white beans & greens with a slice of lemon and a piece of toast.
      Braised White Beans & Greens
    • 2 unbaked pie crusts and an empty pie dish
      Healthy Pie Crust
    • an uncut loaf of crusty bread on a slate board
      Easy Whole Wheat Bread
    • 3 jars of salad
      Peanut Crunch Salad in a Jar
    • a bowl of lemon cheesecake overnight oats with lemon curd and cookie crumbles
      Lemon Cheesecake Overnight Oats

    ❊ GET MY COOKBOOK ❊

    Vegan Comfort Cooking Melanie McDonald

    Amazon / Book Depository / Books-A-Million / Barnes & Noble / Indigo

    Footer

    ↑ back to top

    TERMS

    PRIVACY
    ACCESSIBILITY
    NUTRITION

    KEEP IN TOUCH

    CONTACT ME
    SUBSCRIBE
    FOLLOW ON INSTAGRAM
    FOLLOW ON FACEBOOK
    FOLLOW ON PINTEREST

    ABOUT

    ABOUT
    MY COOKBOOK
    MEDIA

    WORK WITH ME

    Copyright © 2023 A Virtual Vegan- All Rights Reserved. Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to A Virtual Vegan with appropriate and specific direction to the original content.