+GF
I used a double chocolate base to really bring out the flavor of the rosemary and kept them gluten-free so I could enjoy them without getting a tummy ache. They’re the ultimate chewy chocolate cookie. —AS
MAKES ABOUT 20 COOKIES
2 cups (250 g) all-purpose gluten-free flour mix (We used 1 cup [125 g] teff flour + 1 cup [95 g] almond flour, our favorite blend. Whole wheat works here, too!)
⅔ cup (74 g) cocoa powder
1 tsp baking soda
½ tsp xanthan gum (if you use GF flour)
½ tsp salt
½ cup (110 g) coconut oil, softened
1½ cups (288 g) sugar
1 tbsp (7 g) and 1 tsp ground flaxseed
½ cup (120 ml) nut milk
2 tsp (10 ml) vanilla extract
2 tsp (2 g) dried, chopped rosemary (if using fresh rosemary, substitute 2 tbsp [3.4 g])
¾ cup (135 g) dark chocolate chips or chopped bar chocolate
Preheat the oven to 350°F (177°C). In a large mixing bowl, whisk together the flours, cocoa powder, baking soda, xanthan gum and salt until well mixed. Set it aside. In a mixer or with hand beaters, cream together the softened coconut oil and sugar. Add the ground flaxseed, nut milk, vanilla and chopped rosemary, and mix until totally combined. Add the dry ingredients to the wet mixture about a cup (125 g) 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 the 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 (2.5-cm) balls of dough onto a greased cookie sheet about 2 inches (5 cm) apart. Bake for 12 to 13 minutes, until the edges are crisp and the tops begin to crack. Remove them from the oven, move to a cooling rack and try not to eat them all before they cool. Once cool, they can be moved to a plastic bag or an airtight container and stored for about a week. Frozen, they’ll be good for several months.
They’re great next to a tall glass of almond milk and somehow get even tastier the next day.