I know, it’s been sweet after sweet on the blog lately and it’s probably coming across more 60/40 than 80/20, but it’s not all been bad behind the scenes. For one thing, I won this delivery of fresh pressed juices from Real Juice, so that’s keeping me honest over here. In all seriousness though, I do have a vegetable-centric dish coming up in the next few days. But in the meantime, these cookies just HAD to make it on the blog. Trust me; you’ll thank me for this later. For one, they might just be the best dang cookies I’ve ever eaten. In fact, I said to my friend the other day that I was jealous that I didn’t come up with the idea to put rosemary and chocolate chips together in a cookie. It’s nothing short of genius.
Secondly, you’re all going to be going to a party or two this holiday season and since it’s good practice not to show up empty handed, you need a go-to recipe that’s interesting, crazy delicious, simple to put together, yet still conveys that you put some thought into it. These cookies fit that order. They can literally be thrown together in about 10 minutes. Add another 10 minutes for cooking, a little more for cooling, then wrap in some pretty packaging, and you’ve got an incredible hostess gift ready to go. The best part, grumbly carnivorous won’t even know they’e vegan. Which, for the record, is pretty hard to do with vegan cookies, which often end up crumbly.
These Rosemary Chocolate Chip Cookies were the third recipe I made from Isa Chandra Moskowitz’s new book Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week. The first were these Jumbo Oatmeal Cookies, and the second was the Quinoa Caesar Salad. Since first making the salad, I have be constantly replenishing the Briny Caesar Dressing. It’s my new favourite, no lie. And when I was doing some meal planning for the past week, it was the first place I looked for inspiration. This week the Kale Salad with Butternut Squash and Lentils will be on the menu. For an upcoming potluck (can’t wait, ladies!), I’ll be making the Dilly Stew with Rosemary Dumplings. And for some post-tobogganing comfort over the holidays, the sunflower mac (as in mac and “cheese”) will be making an appearance. And this is just a snapshot of the dishes that I want to make. And I haven’t even told you about the photos! Each gorgeous image, was taken by the incredibly talented Vanessa Rees, who captures emotion, playfulness, and a great story behind each of the dishes. The book is just stunning and inspiring, all around.
The chapter headings include topics like, sunday night suppers, handheld, stews, chilies, and curries, a few basic proteins, and much more. But what I loved the most about the book was the introduction. Seriously. There are some fantastic notes on tofu and tempeh butchery, tips for cooking with quickly and with ease, kitchen staples, and ideas for swapping out ingredients to suit dietary preference (e.g., Did you know that rice-based Chex-type cereals make excellent bread crumbs? I’ll be using that one from now on.). I often find myself skipping over this section in books because I tend to already have a well-stocked kitchen and know what I like, want, and need. But in this case, I found it to be so well put together that it was one of the first things I read. If you’re gluten-free, don’t be intimidated by the recipes that call for seitan. I find that for many of these types of recipes, another gluten-free protein of your choice can often be subbed in, and Isa guides you through substitutions for the rest. Take a risk!
Back to the cookies! Since I’ve now made these cookies a few times (to the delight of some hostesses), I’m going to share a few tips I’ve learned. Isa recommends that your coconut oil be softened. What I’ve discovered is that you don’t want it to get too soft, otherwise your cookies will spread out quite thinly when baking. She also recommends using a fork to mix everything together. I tried mixing the ingredients several different ways (e.g., with a handheld mixer and a whisk) and I found that the fork kept the oil at the best consistency. She also recommends using baking soda in the recipe. I subbed baking powder because from what I understand, soda requires an acid to react with it, whereas powder already has it mixed in. I’ve added a few other notes in the recipe, but the integrity of the recipe is still there. These cookies will make you a convert. Fair warning, if you make a batch of these for a friend, you may get asked to make them again and again. If you’re still not convinced? Check out this video where Isa makes the cookies and an attempt at the robot. Totally hilarious.
- 1/2 cup refined coconut oil, softened
- 1 tbsp loosely packed, chopped fresh rosemary (I used 1.5 tbsp)
- 1/3 cup light brown sugar
- 1/4 cup granulated sugar (I used 2 tbsp)
- 1/4 almond milk, or your favourite non-dairy milk
- 1 tbsp ground flax seed (golden preferred)
- 2 tsp pure vanilla extract
- 1 1/3 cups all-purpose flour (I used [url href=”http://www.amazon.ca/gp/product/B00DII25P4?ie=UTF8&camp=15121&creativeASIN=B00DII25P4&linkCode=xm2&tag=80twenty-20″ target=”_blank”]Bob’s Red Mill gluten-free all purpose[/url] with 1/4 tsp of xanthan gum)
- 1/2 tsp salt
- 1/2 tsp baking soda (I used powder because there’s no acid in the recipe for the soda to react with)
- 1/2 cup semi-sweet chocolate chips (I used dark)
- Preheat the oven to 350°F. Lightly grease (or cover with parchment paper), twp large baking sheets.
- In a large bowl, use a fork to beat together the coconut oil and rosemary until relatively smooth. Add both sugars and beat for about a minute.
- Add the milk and ground flax seed and beat once again, for the 30 seconds or so. Mix in the vanilla.
- In a small bowl whisk together about half the flour with the salt, baking powder, and xanthan gum. Mix well with the wet ingredients. Add the remainder of the flour, along with the chocolate chips, and mix until it looks like cookie dough.
- Scoop rounded spoonfuls of dough (about 2 tbsp per cookie) on to the baking sheets about 2 inches apart. Flatten gently with your hands. Bake for 10-12 minutes, until the bottoms are golden brown.
- Let cool on the sheets for about 3 minutes or so, then transfer to cooling racks to let cool the rest of the way.