Isa Moskowitz makes rosemary chocolate chip cookies. And so now, I do too! I used my own fab chocolate chip cookie recipe so that I didn’t have to learn a new one. I love the texture of the cookies from aquafaba – chewy on the inside, slightly crunchy around the edges. All I did was add a bunch of rosemary. How easy is that?
If you have your own chocolate chip recipe that you love, use it – it is really all about the combo of rosemary and chocolate. As Isa says, it is a magical unicorn combo that is other worldly.
I will be making a lot of these all holiday season and giving them out in little packages to friends and family!
Makes 9 cookies using a 3 tablespoon ice cream scooper
3/4 cup + 2 tablespoons whole wheat pastry flour
1/2 cup + 2 tablespoons coconut sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
A tablespoon of chopped rosemary, about 2 small sprigs
1/2 cup vegan chocolate chips (I used Enjoy Life Dark Chocolate Morsels)
1/4 cup sunflower oil
3 tablespoons aquafaba
1/2 teaspoon vanilla extract
Preheat oven to 350. Line a baking sheet with parchment paper or a Silpat. Chop the rosemary very finely.
Mix the dry ingredients in a big bowl. Add the oil, aquafaba and vanilla and mix well until a dough forms.
Using the ice cream scooper, scoop out the dough onto the sheet with a bit of space in between the cookies.
Bake for 15 minutes. They will be puffed up and won’t look done. Let the cookies cool so they can finish their magic outside of the oven and deflate into these perfectly chewy and crispy cookies. Enjoy!