+SFO
Rosemary is about the only thing I manage to grow successfully in my garden, so I might as well put it to good use while simultaneously eating comfort foods such as these cookies. Ideally your ingredients should all be at room temperature so that the coconut oil doesn’t seize, which would make the dough a pain in the neck to handle. —CS
MAKES 12 COOKIES
1 tbsp (8 g) ground flaxseed
3 tbsp (45 ml) water
⅓ cup (80 ml) melted coconut oil
½ cup (100 g) natural cane sugar
½ cup (120 g) packed organic light brown sugar
¾ tsp organic orange zest
1 packed tsp minced fresh rosemary
½ tsp Himalayan pink salt
1½ cups (180 g) whole wheat pastry or all-purpose flour
1 tsp baking soda
½ cup (84 g) chopped vegan dark chocolate (use soy-free)
Line a cookie sheet with parchment paper. In a large bowl (or the bowl of a stand mixer if that’s what you’ll use to mix), whisk to combine the flaxseed and water (this is a “flax egg”). Let it stand for 10 minutes to thicken. Add the oil and whisk to combine. Add the sugars and whisk again to combine until creamy. Add the zest, rosemary and salt, and whisk to combine.
Sift the flour and baking soda on top. Use a handheld mixer or a stand mixer fitted with the paddle attachment to combine everything well. Fold in the chocolate, or if the weather is really cold and making the dough a little resistant, use a clean hand to mix them in. Scoop up a scant ¼ cup (50 g) of dough and place it on the prepared cookie sheet, shaped into a ball. Repeat with the remaining dough. You should get 12 cookies in all. Loosely cover them with plastic wrap and refrigerate for at least 1 hour before baking, up to overnight.
Preheat the oven to 350°F (177°C). Line a second cookie sheet with parchment paper, remove the plastic wrap from the refrigerated sheet and divide the cookies between the two sheets. There’s no need to flatten the cookies, as they will spread out fine on their own while baking.
Bake for 14 minutes or until light golden brown around the edges. Let them cool on the sheet for 2 minutes before transferring to a cooling rack.
These cookies taste even better the day after baking. Store them in an airtight container at room temperature for up to 3 days.