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Dark Chocolate Rosemary Cookies

11/12/2013

13 Comments

 

Dark Chocolate Rosemary Cookies

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Some things just taste great together. I stumbled upon this flavor combination in two ways: first, I found it in my favorite cooking companion book, The Flavor Thesaurus. It covers about every flavor combination you can imagine and why or why not they work together. On a Rosemary & Chocolate pairing, the author says 
"A backdrop of dark chocolate shows off rosemary's cool, evergreen flavours ... the dominant flavour compound in both rosemary and cardamom is cineole, common to bay leaf too (think how all three make great milk based desserts).  Cineole has woody, eucalyptus slightly minty notes ..."
After reading that, I was curious. I am a serious lover of all chocolate 
& orange combinations (see our orange chocolate cheesecake, orange chocolate macaroons, and of course, ourorange cream filled chocolates), and knew I would love the slightly, piney herb flavor behind the rich dark chocolate. Within several days, while catching up with Isa Chandra's new cooking videos, I saw she had perfected a recipe for chocolate chip rosemary cookies. They looked great! So, I took it as a sign from the vegan cookie gods and got to work. I knew I wanted my cookies to be different than Isa's- thats what writing recipes is all about. I used a double chocolate base to really bring out the flavor of the rosemary and kept 'em gluten-free so I could enjoy them without getting a tummy ache. 
They're the ultimate chewy chocolate cookie. Enjoy!
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Ingredients:
2 cups all purpose gluten free flour mix
 (We used 1 cup teff flour+1 cup almond flour- our favorite blend. Whole wheat works here, too!)
2/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon xantham gum
1/2 teaspoon salt
1/2 cup coconut oil, softened
1 1/2 cups sugar
1 tablespoon + 1 teaspoon ground flax seeds
1/2 cup nut milk
2 teaspoons vanilla extract
2 teaspoons dried, chopped rosemary
(if using fresh rosemary, substitute 2 tablespoons) 
3/4 cup dark chocolate chips or chopped bar chocolate
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Directions:
Preheat oven to 350°. In a large mixing bowl, whisk together flours, cocoa powder, baking soda, xantham gum, and salt until well mixed. Set aside. In a mixer or with hand beaters cream together the softened coconut oil and sugar. Add ground flax, nut milk, vanilla and chopped rosemary, and mix until totally combined. Add the dry ingredients to the wet mixture about a cup at a time, mixing them together until all of the dry ingredients are completely incorporated into the wet and a soft dough forms. Pour in chocolate chips (or chunks) and use a wooden spoon or spatula to work them into the dough. Use an ice cream scoop or a spoon to scoop 1 inch balls of dough onto a greased cookie sheet about 2 inches apart. Bake for 12-13 minutes, until edges are crisp and tops begin to crack. Remove from oven, move to cooling rack, and try to not to eat them all before they cool. Once cool they can be moved to a plastic bag or airtight container and stored for about a week. Frozen they'll be good for several months- then you can pull out just one at a time instead of having an entire batch at your disposal. I never get that far. 
They're great next to a tall glass of almond milk and somehow get even tastier the next day. 
We hope you enjoy them as much as we did.
This recipes makes a batch of 20 (ish) cookies.
print recipe
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13 Comments
Christina link
11/13/2013 11:57:36 am

That looks amazing! Does your teff/almond flour mix work for everything? If so, does it bind well without gums in it? I love the flavour of teff flour.

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Christina link
11/13/2013 12:00:03 pm

Silly me. I actually just reread the recipe and saw the xanthan gum. Not a deal breaker though!

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Amber link
11/13/2013 12:23:43 pm

Hi Christina! With the addition of xantham gum I find its been my favorite GF bend so far! I haven't tried it without- I worry the grains are so fine they would get crumbly. But I'm curious- if you try it let me know!

Holly
11/17/2013 12:33:14 am

Just pulling my last pan of these out of the oven - they are divine! Love love love the chocolate rosemary combo and the teff almond flour mixture. These are the best vegan GF cookies I've ever had! Thanks so much for the amazing recipe - I'll be making these often.

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emily
11/22/2013 01:46:59 am

would it work with fresh rosemary?

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Amber link
11/22/2013 06:29:50 am

Hi Emily! I totally forgot to add the conversion in the recipe, I'm glad you reminded me! The typical rule for dried herbs converting to fresh is a 1:3 ratio, since dried herbs are more potent. In this recipe, use 2 tablespoons (6 teaspoons) fresh rosemary to replace the dried. Enjoy!

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emily
11/25/2013 12:33:06 pm

thanks for getting back to me! im going to try it tomorrow!

Larissa Conte link
12/14/2013 10:59:20 pm

These cookies turned out amazingly!!! I have a holiday cookie exchange today with my cookbook club and I'd been hankering for a chocolate rosemary cookie. Voila! You made my dreams come true. I increased the rosemary by 50%, since I wanted it to have a stronger presence in the cookie and they turned out great. Next time I'm going to try them with maple sugar instead of white sugar. Thanks and I'm excited to check out other recipes of yours!

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Caroline
1/14/2014 02:27:34 am

I made these cookies for the first time last week! My whole family loved them. I made a slightly altered version this week. If you like spicy chocolate, then this recipe is FANTASTIC with a teaspoon of crushed red pepper (i put it through my vitamix, but it's probably not necessary) and a teaspoon of cumin. I love your blog!

Reply
Joyce
1/25/2014 12:39:41 am

These cookies are seriously delicious. The rosemary gives them such a unique flavor and surprising contrast to the dark chocolate. I made these last night for the first time, and it is now my favorite cookie recipe by far.

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Lisa
2/13/2014 06:21:36 am

They look amazing. Except mine didn't turn out at all like yours. Mine went flat as a crepe and crispy. :S I didn't use the same flour mixture. So maybe that's why.

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Joyce
4/13/2014 09:35:09 pm

This is my second comment on this recipe! I have made these several times for guests and special events. They always draw rave reviews. My daughter's college friends in the dorm even asked for some of the dough raw! Last night I made a double batch, but only added rosemary to a third of the dough. To another third I added chopped pecans, and to the other third I added chopped, tart, dried cherries. The chocolate cherry combo was amazing! Thank you again for such a great and versatile recipe. It's still a favorite!

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Katherine
3/1/2015 02:48:51 am

I've made these cookies before and absolutely LOVE them. I'm making these for a work party since I work with quite a few vegans, however a couple of them have almond allergies and another has a soy allergy, so using milk doesn't seem like an option for me. Would I be able to substitute the milk for water or oil? Or any other options you can think of???

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