Makes 24 cookies
Photo by Vanessa Rees
This was actually the first video we filmed for Make It Vegan! I had no idea that the ice cream man musical interruption would make it into the final edit, but I’m glad it did because you can clearly see how it traumatized me. But these cookies…they are, like, not traumatizing at all. Watch me make them and then make them yourself!
There is something otherwordly about the rosemary chocolate combination and it makes these my favorite cookies in the world. Did I already say that about another cookie? It was a lie. These are buttery, golden, sublime and just slightly exotic. If you haven’t tried the rosemary chocolate combo, be prepared to fall in love.
Hooray! Emphasis on the word “refined” in the recipe, people. If you use the (more common) unrefined kind, these will probably taste very coconutty. You might like that, but to me, rosemary + chocolate + coconut sounds like too many flavors for a cookie. (I’m reminded of a time when, out of desperation, I cooked pancakes in peanut oil, thinking it wouldn’t make a huge difference. I ended up having to pretend to my guests that I made peanut butter flavored pancakes on purpose.)
i’m prepared. Can’t wait to fall in love!
Isa, these look sooooo good. One question: for those of us not eating much coconut oil, can Earth Balance be substituted?
These are amazing! Don’t be afraid of the rosemary. Definitely do chop it as fine as possible. And thanks to the other commenter for the tip about the coconut oil. 🙂 Delicious and easy!
These look amazing! And I’m basically the same way with hand mixing. I’m not hardcore enough to pull out a dinner fork, but I do utilize a large whisk and good old fashioned elbow grease. I think it started when I was a kid making instant pudding, not yet allowed to operate the machinery alone. 😉
These looks amazing. I’m definitely going to make some after I buy some refined coconut oil (thanks for the tip otherwise I would have used unrefined by default). I have a ton of organic lavender that might also be a nice replacement for rosemary after I try the original.
One word….WOW!!! I made this today as I already had everything on hand. The key is to chop the rosemary as fine as you can like another commenter mentioned. It was a nice balance of piney and chocolate and it wasn’t overwhelming. I’m actually more shocked that it was less sugar than most standard cookie recipes. I did try your trick with reserving a few chocolate chips for aesthetics but I kept eating them!!! Ever get that problem too??? Great recipe even though it brought out a filthy habit 😉
sooo good! If you have chocolate chunks on hand instead of chips, do yourself a favor and buy chips. They are still good, but the chunks don’t distribute well. OR I guess you could add more chunks… 🙂 anyway, very yummy. a delightful combo.
In the oven now! Had to sub out shortening for the coconut oil, as the only place I can find unrefined wants $12 for a jar of it. ::shakes fist:: But the batter tastes damn delicious! Also made GF using Bob’s baking mix. Bringing them to Ninja Game Night, i bet they go over well!
What’s that tiny counter-top oven? Is it a toaster oven, or an actual mini oven?
Breville Smart Oven: http://www.amazon.com/mn/search/?_encoding=UTF8&camp=1789&creative=390957&hvadid=44750932905&hvdev=c&hvexid=&hvnetw=g&hvpone=&hvpos=1t1&hvptwo=&hvqmt=b&hvrand=10843486071807799309&index=aps&keywords=breville%20the%20smart%20oven&linkCode=ur2&ref=pd_sl_2jmucyew7t_b&tag=wwwtheppkcom-20
Survey says: ULTRA DELICIOUS!!!
For the last batch (I doubled the recipe) I added some cocoa powder, a little bit of sugar, and some more almond milk to make up for it… I really think the double chocolate is the way to go. ^_^ But you verily can’t go wrong with these.
These look wonderful, I adore rosemary, but have never tried it in a dessert. Can’t wait to, thanks!
Absolutely delicous! Enjoying them right now as I type this. Was worried the dough was a bit dry, but they scooped out perfectly and turned out great. Thanks for another great one 🙂
Awesome. I made two batches- one with the rosemary and one with finely chopped garlic (soaked in maple syrup first). I love how crispy they come out… I was super low on coconut oil so balanced what I had with canola and added 2 T extra flour. This recipe is genius, thanks.
I just made these this morning and OMG they are fantastic! My husband was skeptical because of the Rosemary, but I have learned to never doubt your pairings. I’m super pumped to find another use for my Rosemary plant, and it’s a great idea to use Rosemary in sweet confections. It really does add a unique depth to the cookie, and bring out the chocolate flavor even more.
You are a master!
Where I live, my coconut oil is in liquid state a good 3/4ths of year. What is your recommendation for when recipes, such as this one, call for it soft and creamy? I once tried chilling it slightly to compensate, and it resulted in cookies that spread terribly?
Coconut oil is so finicky that way. I finally found the perfect cabinet to store my coconut oil in so that it’s creamy year round. However, if yours is liquid, let it cool, then thaw to a creamy consistency. Sometimes placing the cold jar in a bowl of hot water will do the trick.
Do you think this would work with gluten free all purpose flour? Has anyone tried this substitution? I’m so intrigued by the combination of rosemary and chocolate and I’d love to make these for me and my gluten free fiance 🙂
I don’t see why not!
I made these and they were delicious! I used regular old unrefined coconut oil and they turned out great, I didn’t find that they tasted coconutty at all.
We made these cookies last night to follow the Glam Chowder. Isa is a genius.
Three of the four of us loved the cookie. However, the picky eater couldn’t handle the idea of rosemary in a cookie. She thought they were gross, but she was wrong, and no one should pay attention to her.
haha, thanks!
Not being used to vegan baking, we tried the recipe because it sounded so good. The cookies do taste good, like the rosemary flavor, but they spread in the oven and came out pretty much as one very thin cookie. So what could cause this? Problem with the coconut oil. It was a new jar purchased the day we baked. Any insight would be appreciated because we do want to try them again. Thanks
Oh, no that sounds terrible! I call it “unicookie” or “frankencookie” when that happens 🙂
As for what could have went wrong, was the coconut oil completely melted? It should be a creamy consistency. Otherwise, is it possible you mismeasured the miquids? What was the raw dough consistency like?
I made these tonight after my daughter raved about them. I didn’t have fresh rosemary, so I used a tsp. or so of dried, and they were really good! I am curious about making them with fresh to compare the flavor. The rosemary was subtle and I don’t think one would know it was rosemary unless they were told, but you could tell something was different. Maybe I needed to use a little more of the dried. I will definitely make them again!!
The fresh makes a HUGE difference. Definitely try it sometime!
Isa, you are so amazing. You have the only recipes that I can be sure that a) the directions are accurate and b) the results will taste great. Thanks so much. I made these cookies last night and they are AWESOME!!!
I forgot to mention before… I made them with King Arthur gluten-free flour (and other g-f ingredients), so this very easily becomes a vegan, gluten-free recipe!
Good to know! I love that King Arthur mix.
Holy delicious. These came out soft, pillowy and overall delicious. Thanks for being so brilliant.
They’re in the oven. So far this is the best cookie dough I’ve ever tasted so it’s looking good! Also I didn’t use refined coconut oil but I don’t think that matters… I’ll let you know once they’re cool enough to eat 🙂
So delicious! Didn’t taste coconutty despite my unrefined oil. Best cookie ever.
Baked these amazing cookies this morning.. I was intrigued by the combo and had to try, as I trust Isa’s judgement. Not only were these cookies delicious, they would definitely woo my meat eating friends (yes I have many). I think this recipe will be an excellent base for many other cookies. As always thank you…you make me happy!
PS I loved the video and seeing you in action!
Just baked a gluten-free version of these, substituting 1 cup brown rice flour, 1/3 cup tapioca starch, 1 tsp xanthan gum for the all-purpose flour. They are absolutely amazing! The GF cookies seem a little fluffier and less crisp than the regular, but no complaints there. Yum! Thanks Isa 🙂
Omg, every time I make vegan cookies I say to my boyfriend how I love that I can eat the raw batter and not worry about salmonella or other gross things. This combo sounds really amazing, and I’m so glad you are doing these videos. You are so funny!
I have a coconut allergy but these sound amazing! Is there another oil I can use?
This recipe is so awesome! I just tried a version with lavender leaves (not the buds- too strong), regular coconut oil, and coconut sugar (drop the total amount to 1/3 cup- omit vanilla). Yum!
Made these today! Delicious! Love rosemary but hadn’t thought of using it in a cookie before! Didn’t have coconut oil, used margarine, but they turned out fine! Thanks!
This recipe is absolutely divine. Keep doing what it is you do, it’s encouraging to us every-day vegans who don’t have the time to experiment but crave things we didn’t even know existed!
this looks delightful! i am allergic to coconut; is there another oil that works?
Mmm, these are definitely buttery tasting. I want to make these again at Christmas time.
Also, I put my Fugazi’s Argument record on today. Fingers crossed.
They taste so grown up. I loved them
OH Lord. These are so insanely delicious. And easy. Thank you, Isa, for all you do to make the world a better and tastier place.
PS – love the videos!
Oh my god, these are so effing delicious. I decided to try making them gluten-free so everyone in my office can enjoy them (we have a couple people who are GF). I was nervous about how they’d turn out, but they are AMAZING!! I used 2/3 cup brown rice flour, 1/3 cup tapioca starch, 1/3 cup almond meal, and added 1 tsp xanxan gum. Other than that, I followed the ingredients/directions exactly. Baked for 10 minutes. They honestly taste like a white flour cookie! So, so good. THANK YOU!
I love your new video series, Isa! You are so adorable and funny.
Delicious cookies! I was worried about the spread factor and if my coconut oil was the right consistency, but it worked out fine. Mine spread a good bit but just give ’em some room on the pan. These smelled so good while I was making them, from the very get go when you mix the rosemary in the with the coconut oil. Next time I am going to make these mini-sized.
I have a giant rosemary bush in my garden so this recipe was a fantastic find and use for the oodles of rosemary that I have. I made them today for a friend and ended up taking them to a different friend’s house where they were thoroughly enjoyed by all. Looks like I will be making another batch tomorrow, definitely not a bad thing. Yummo! Thanks.
I LOVE these cookies! Rosemary and chocolate make a surprisingly good flavor combo. I substituted a little ghee as pure coconut oil can make cookies a little too oily. So not strictly vegan but still really good. Can’t wait to make some more!
I love this. I have been using Isa recipes the last few days trying out vegan. I love it. I am so happy to have found her even my family is eating my dinners. These cookies were a big hit in my house. Thank You. I am welcoming Vegan with the thanks to Isa!!!!
I just made a batch of these with King Arthur brand GF flour. They taste absolutely delicious, but mine spread TOO much in the oven – I’m pretty sure that the coconut oil caused this, and I even chilled the dough before baking.
Has anyone tried making these with Earth Balance in place of the coconut oil?
Yum! I love the sounds of your breakfasts. How divine!
These turned out great! I got 11 cookies out of the batch and I think next time I’ll try making mini cookies. I love the flavour – very unexpected and indeed magical 🙂
Can you tell me what kind of baking sheet you’re using in the video? Thanks!
OMG!! I’ve made these twice in 6 days – my non-vegan family and friends have been eating them faster than I can make them!
Such a great recipe – thanks, Isa <3
Tried to do this with gluten-free flour – twice – it doesn’t work 🙁 When I got the “unicookie” effect the first time around, I figured it was because I didn’t read the recipe carefully enough and completely melted the coconut oil. But when I peered in the oven just after placing the 2nd batch attempt within to see my poor little cookies rapidly melting yet again, I shrieked and immediately took them out, slid them back into the mixing bowl (thankfully they were on parchment paper) and threw in a couple handfuls of good ole gluten flour… and an egg. Sorry, I panicked! But no more unicookie!
I just made these (they’re cooling now), and I have to firstly say that the batter was one of the best tasting I’ve tried. I almost didn’t want to bake with it! I followed the recipe to the t-spoon, save for my subbing all-purpose flour with sprouted spelt flour. The result? Good, but super flat. Flatter than a pressed pancake flat. I’m guessing spelt flour isn’t a good choice here. I will definitely try these again with the right kind of flour, as I am one of the odd balls that doesn’t care for choco chip cookies (constantly searching for the one recipe that will make me a convert), but these had me sampling too many of the still cooling cookies for more. Thanks for posting the recipe, and the video! (Any thoughts as to why my cookies flattened would be appreciated – was it the spelt?)
Yes, if I use spelt I usually do a few extra tablespoons.