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!
4tablespoonsmelted coconut oil, preferably refined coconut oil so there is no coconut taste
½teaspoonvanilla extract
5tablespoonsunsweetened non-dairy milk
2teaspoonsfresh rosemary, chopped finely
½teaspoonfine sea salt
1 cup (125grams)all purpose flour , plain flour in the UK
½teaspoon baking powder
¼teaspoonbaking soda, (bicarb in the UK)
⅔ cup (133grams)dairy-free chocolate chips
⅓ cup (50 grams)dried cranberries
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.