Tonight, I wanted to make vegan thin mints. I was completely stoked about the thought of having my all-time favorite cookie made vegan! I hunted through the cabinets for peppermint extract (leading to throwing away a few expired items), only to find the bottle containing one single drop of this much needed ingredient. *sigh*
This led to a quick internet search for a knockout cookie recipe. And man oh man, did I find one! I stopped on by fettlevegan.com, the source of my favorite coconut bacon. I decided to venture into a nontraditional cookie, the Dark Chocolate Rosemary Cookies. Let me just tell you, once these babies were out of the oven, my parents could NOT stop raving about them! My dad said that they are the best double chocolate chip cookies he’s ever had, and my mom stated that these are her favorite cookies I have made so far. I consider that a win!
I changed the recipe up a bit, as I usually don’t have all of the correct ingredients. Don’t ever let that stop you!
2 cups whole wheat pastry flour
2/3 cup raw cacao
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Earth Balance (soy free)
1 1/2 cups organic raw sugar
1 tablespoon + 1 teaspoon ground flax seeds
1/2 cup almond milk
2 teaspoons vanilla extract
2 teaspoons dried, chopped rosemary (Fettle Vegan states that if using fresh rosemary, substitute 2 tablespoons)
3/4 cup dark chocolate chips (I used 1/2 cup of dark chocolate and 1/4 cup of Enjoy Life semi sweet chocolate mega chunks—dairy, nut, and soy free)
Preheat oven to 350°.
In a large mixing bowl, whisk together flour, cacao, baking soda, and salt until well mixed.
In a mixer or with hand beaters (or even with a fork as recommended by Isa, the original source of these cookies) cream together the Earth Balance butter and sugar. Add ground flax, almond milk, vanilla and chopped rosemary, and mix until totally combined.
Add the dry ingredients 1/2 a cup at a time. Pour in chocolate chips and mix into the dough.
Use an ice cream scoop or a spoon (I used heaping tablespoons) to scoop dough onto a greased cookie sheet (I am addicted to my Artisan non-stick baking mats so I skip the greasing step) about 2 inches apart (I ignored the 2-inch rule and some of my cookies became attached at the rosemary-hip).
Bake for 15 minutes, until edges are crisp and tops begin to crack. Remove from the oven and let sit on the cookie sheet for a few minutes before moving to a cooling rack.
Once cool, they can be moved to a storage container for up to a week, but I can’t imagine that they’ll last that long! While taking photos of the cookies, I took a bite of one and then a sip of almond milk; I had to sit down it was so darn good!
I ended up with 28 decently sized cookies.