Double Chocolate + Rosemary Cookies (Vegan, Gluten-Free)

Double Chocolate Vegan Cookies

Do you have a plant-based hero?  One of mine is Isa Chandra.  This woman is incredibly witty, creative, and a powerhouse in the kitchen.  I’m always cracking up when watching her cooking videos or reading her posts.  For those of you who are vegetarian or vegan, you can probably agree that you have her book Veganomicon on your bookshelf.  I love the simplicity of her recipes, always using familiar ingredients and no complicated kitchen tools.  Right up my alley…

I got the idea to add rosemary into cookies from Isa Chandra.  She uses it in her chocolate chip cookies.  I thought it was a nutty idea, but the more you think about it, herbs and chocolate have been used together before, more commonly with mint.  I love rosemary so much, so I knew I would love these.  My husband said they were ‘interesting’.  I adored them!  You can watch her video here.  I’d love to know what you think if you’ve tried adding this lovely herb to your cookies.

Double Chocolate + Rosemary Cookies Recipe

Makes approx. 26 cookies

Ingredients:

  • 1 cup sunflower oil or coconut oil
  • 1 cup organic sugar
  • 1/3 cup room temperature applesauce
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons pure vanilla extract
  • 1 1/2 cups gluten-free flour (I use Bob’s Red Mill gluten-free all purpose baking flour)
  • 1/4 cup flax meal
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons xanthan gum
  • 1 cup vegan chocolate chips

Directions:

  • Preheat the oven to 325°F.  Line two baking sheets with parchment paper.
  • In a medium bowl, mix together the oil, sugar, applesauce, cocoa powder, salt, and vanilla.
  • In a separate medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum.
  • Add the dry ingredients into the wet mixture and combine until a dough is formed.
  • Gently fold in the chocolate chips until evenly distributed throughout the dough.

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  • Scoop the dough onto the prepare baking sheets using a teaspoon.  Space the dough 1″ apart.  Gently press down on each with the heel of your hand to help them spread.
  • Bake the cookies on the center rack for 13 minutes.  The cookies will be crisp on the edges and soft in the center.
  • Cool cookies on a wire rack completely before storing in an airtight container on the counter for 2-3 days.
  • Enjoy!

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Double Chocolate Vegan Cookies

Comments

  1. These cookies look SO good Sophia! Rosemary and chocolate doesn’t sound nutty to me – in my mind anything goes with chocolate!!! And I don’t yet have Veganomicon, but I think I’ll have to get it! Hope all is well in your neck of the woods! Celeste 🙂

    • You’re right, Celeste – anything goes with chocolate doesn’t it? Hehe.
      You’ll love Veganomicon, I’m sure!
      Sophia 🙂

  2. So beautiful! Never thought I would find cookies “beautiful” but these definitely are! 🙂

  3. Love that book and love her recipes as well! Cookies look great!

  4. Yum!!! Thank you for sharing.

  5. I LOVE Isa too! My first ever vegan cookbook was her “Veganomicon” she is terrific. And these cookies look absolutely amazing!

  6. I LOVE Isa too! My first ever vegan cookbook was her “Veganomicon” she is terrific. And these cookies look absolutely amazing!

  7. Mmm cookies! I love herbs in desserts. They’re especially lovely in fruit crumbles 🙂
    I love Isa too. Have you got the latest book? It’s fantastic.

    • Yum, they are great in fruit crumble!
      I just ordered her newest book on amazon, waiting for it to arrive any day now! Can’t wait. 🙂

  8. They look soooooooooo delish!!Love how it’s gluten-free!!!! And it’s vegan too..I’ll have to try them sometime soon! Thanks for sharing!! 🙂

  9. What a lovely blog you have! I came across it through Poppy’s blog. Beautiful pictures and great recipes! I must try this, I made muffins with rosemary recently and loved the flavor, I would love to try it with chocolate too! Thanks for sharing! Sylvia

    • Hello Sylvia!
      Thanks so much for stopping by and for your lovely comments!
      I just went over to your site, and wow! Your recipes and photos look lovely. I saw your lemon rosemary muffins, sounds like I must try those, I’m sure I’d love them.
      🙂 Sophia

  10. Could you leave out the bantam gum here?
    They look wonderful! x

    • Sophia | Love and Lentils says:

      Hi Sophie! It’s used as a binder for the GF flour but maybe you can replace it with a flax egg (or regular egg if you eat them), or chia gel.

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