October 17, 2013

Rosemary Chocolate Chip Cookies – VIDEO

by IsaChandra

Makes 24 cookies

Rosemary Chocolate Chip 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.

Recipe Notes

~I simply use a fork to mix most of the cookie recipes in Isa Does It. True, it takes a little more elbow grease and time to beat the oils and sugars adequately, but for me it’s somehow worth it not to have to break out the hand mixer. If you don’t see the logic in this (because there really isn’t any) then feel free to use your handmixer!

~I also use a cookie disher most of the time, which is a small ice cream scooper. For years I relied on nothing but a tablespoon and my eyeballs to make sure my cookies were the same size, so you can do that, too. (In fact, that’s how I did it in the video)

~Make sure that your coconut oil is at room temperature. It shouldn’t be clear and melted, just somewhat creamy without any large lumps.

1/2 cup refined coconut oil, softened
2 tablespoons lightly packed, chopped fresh rosemary
1/4 cup granulated sugar
1/3 cup light brown sugar
1/4 cup almond milk (or your favorite non-dairy milk)
1 tablespoon ground flax seeds (golden preferred)
2 teaspoons pure vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chocolate semisweet chips

Preheat oven to 350 F. Lightly grease two large baking sheets.

In a large mixing bowl, use a fork to beat together the coconut oil and rosemary, until relatively smooth. Add the sugar, and beat for about a minute.

Add the non-dairy milk and flax seeds, and beat once again, for 30 seconds or so. Mix in the vanilla.

Add about half the flour, as well as the salt and baking soda, and mix well. Add the remainder of the flour, along with the chocolate chips, and mix well until it looks like, well, cookie dough.

Scoop about 2 tablespoons of dough onto cookie sheets in rounded spoonfuls. Flatten gently with your hands. Bake for 10 to 12 minutes, until bottoms are golden brown.

Let cool on sheets for 3 minutes or so, then transfer to cooling racks to cool the rest of the way.

  • October 17, 2013 at 4:53 pm: Jennifer

    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.)

  • October 17, 2013 at 4:54 pm: rachel

    i’m prepared. Can’t wait to fall in love!

  • October 17, 2013 at 5:29 pm: Bettina

    Isa, these look sooooo good. One question: for those of us not eating much coconut oil, can Earth Balance be substituted?

  • October 17, 2013 at 9:21 pm: Julia

    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!

  • October 17, 2013 at 11:03 pm: Maddie

    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. ;)

  • October 18, 2013 at 12:28 am: Nim

    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.

  • October 18, 2013 at 1:20 am: Robin F.

    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 ;)

  • October 18, 2013 at 1:25 am: Cindy

    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.

  • October 18, 2013 at 1:56 am: helyx

    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!

  • October 18, 2013 at 2:46 am: Emmanuel

    What’s that tiny counter-top oven? Is it a toaster oven, or an actual mini oven?

  • October 18, 2013 at 8:11 am: Helyx

    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.

  • October 18, 2013 at 5:25 pm: Christine (The Raw Project)

    These look wonderful, I adore rosemary, but have never tried it in a dessert. Can’t wait to, thanks!

  • October 19, 2013 at 1:29 am: Caiti

    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 :)

  • October 19, 2013 at 4:35 am: Rebekah

    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.

  • October 19, 2013 at 8:10 pm: Kyleigh

    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!

  • October 20, 2013 at 2:17 am: TJ

    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?

    • October 20, 2013 at 4:59 pm: IsaChandra

      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.

  • October 20, 2013 at 7:17 am: Meaghan

    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 :)

    • October 20, 2013 at 4:56 pm: IsaChandra

      I don’t see why not!

  • October 20, 2013 at 1:54 pm: Katie

    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.

  • October 20, 2013 at 7:58 pm: Michelle

    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.

    • October 21, 2013 at 4:08 pm: IsaChandra

      haha, thanks!

  • October 20, 2013 at 11:37 pm: Mike

    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

    • October 21, 2013 at 4:06 pm: IsaChandra

      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?

  • October 21, 2013 at 12:20 am: Melissa

    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!!

    • October 21, 2013 at 4:04 pm: IsaChandra

      The fresh makes a HUGE difference. Definitely try it sometime!

  • October 21, 2013 at 1:33 pm: Chassity

    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!!!

  • October 21, 2013 at 1:43 pm: Chassity

    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!

    • October 21, 2013 at 4:03 pm: IsaChandra

      Good to know! I love that King Arthur mix.

  • October 21, 2013 at 3:46 pm: Jennifer

    Holy delicious. These came out soft, pillowy and overall delicious. Thanks for being so brilliant.

  • October 22, 2013 at 3:56 am: Emily

    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 :)

  • October 22, 2013 at 6:34 am: Emily

    So delicious! Didn’t taste coconutty despite my unrefined oil. Best cookie ever.

  • October 23, 2013 at 7:03 pm: Lizzy

    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!

  • October 23, 2013 at 7:04 pm: Lizzy

    PS I loved the video and seeing you in action!

  • October 24, 2013 at 1:20 am: Anna

    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 :)

  • October 24, 2013 at 1:22 am: Mary Seed

    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!

  • October 24, 2013 at 11:37 am: Vera

    I have a coconut allergy but these sound amazing! Is there another oil I can use?

  • October 25, 2013 at 12:38 am: Grace

    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!

  • October 25, 2013 at 10:54 pm: rebecka

    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!

  • October 26, 2013 at 12:16 pm: Lexi

    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!

  • October 26, 2013 at 4:55 pm: micaela

    this looks delightful! i am allergic to coconut; is there another oil that works?

  • October 27, 2013 at 2:00 am: Susan

    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.

  • October 31, 2013 at 1:39 am: Michelle

    They taste so grown up. I loved them

  • November 5, 2013 at 5:15 pm: Anne

    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!

  • November 8, 2013 at 12:25 am: Jess

    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.

  • November 8, 2013 at 1:00 am: Priscilla

    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.

  • November 8, 2013 at 1:00 pm: Rhi

    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.

  • November 8, 2013 at 6:00 pm: Nancy

    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!

  • November 10, 2013 at 3:48 am: Nicole

    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!!!!

  • November 11, 2013 at 12:31 am: Emily

    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?

  • November 14, 2013 at 6:16 am: Wedding Cookie Cutters

    Yum! I love the sounds of your breakfasts. How divine!

  • November 14, 2013 at 5:20 pm: Sam

    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 :)

  • November 16, 2013 at 5:11 pm: Loree

    Can you tell me what kind of baking sheet you’re using in the video? Thanks!

  • November 16, 2013 at 11:28 pm: Perri

    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

  • November 19, 2013 at 2:43 am: Ashley

    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!

  • November 20, 2013 at 10:16 pm: Jacob

    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?)

    • November 20, 2013 at 10:40 pm: IsaChandra

      Yes, if I use spelt I usually do a few extra tablespoons.

  • November 23, 2013 at 11:07 am: Chris

    Can we all please write the Food Channel demanding Isa get her own show?? ok, thanks

  • November 24, 2013 at 7:28 pm: Mathilda

    Just made these, my first vegan baking experience, and they are the best cookie I have EVER had. The only sad note was it only yielded 12 cookies once I followed the instructions to use 2 tablespoon scoops. Next time I will triple the recipe! Beautiful recipe and thank you for the video.

  • November 26, 2013 at 6:57 pm: Janey

    Great recipe! Thank-you! I’m not really sure how I feel about the chocolate-rosemary thing… they taste a bit odd to me. I may leave out the rosemary next time because it seems like a great recipe for classic choc chip cookies. Fun to try something different though.

  • November 27, 2013 at 4:20 pm: Alexis

    I made a batch last night. I used whole wheat flour instead of all purpose flour. Turned out well. I passed them out at work. Well my co-workers were floored that I made cookies from scratch. “You did what!!!!” They really liked them!

  • November 29, 2013 at 10:52 pm: Gemma

    Wow these cookies look really yummy Isa!…and I love the new video series!
    Btw, I baked your Rocky Road cookies last week and they came out great! I love your book ‘Vegan Cookies Invade your Cookie Jar’. :-)
    Here’s a link to my blog if you wanna see how my cookies looked.


  • November 30, 2013 at 7:44 pm: Candy

    I made these and they were quite delightful. I ate the batter and I thought the rosemary was sickeningly strong, but post baking, it mellowed out to a smoother kick. The rosemary was kind of like a more savery mint.

    The texture was shortbread-esque, which I quite liked.

    I would also make sure you chop the rosemary up as MUCH as you can. Biting into a big piece is not pleasant, nor very chewable.

    Also! I find that beating with a fork is difficult and I like to use those flat rice scoopers that come with rice cookers.

  • December 1, 2013 at 2:04 am: Daisy

    I didn’t have fresh rosemary so left it out (maybe I wasn’t feel adventurous)

    Reduced the sugar to 1/4 c each (didn’t miss the additional sugar. in fact I will try to reduce the sugar a bit more next time) Kept everything the same except I am not vegan so used dairy milk etc..

    They turned out SO GOOD!!! yum!

    Next time I want to reduce the amount of oil to 1/3 cup. Can I use more milk in place of this?

  • December 1, 2013 at 2:06 am: Daisy

    I didn’t have fresh rosemary so left it out (maybe I wasn’t feel adventurous)

    Reduced the sugar to 1/4 c each (didn’t miss the additional sugar. in fact I will try to reduce the sugar a bit more next time) Kept everything the same except I am not vegan so used dairy milk etc..

    They turned out SO GOOD!!! yum!

    Next time I want to reduce the amount of oil to 1/3 cup. Can I use more milk in place of this?

    **EDIT** I used 1/2 c of grape seed oil since I didnt have coconut oil at home. Still turned out great!

  • December 7, 2013 at 3:09 am: Marla

    I made these with maple sugar and the gluten-free recipe “Jess” posted (“2/3 cup brown rice flour, 1/3 cup tapioca starch, 1/3 cup almond meal, and added 1 tsp xanxan gum”) and they turned out a little gummy but I often have this problem with gluten-free recipes using xanthan gum (I have trouble measuring the super-fine powders, I guess?). I used slightly less maple sugar to replace the sugars called for (it’s supposed to be sweeter than reg sugar), but I felt the cookies could’ve used a bit of extra sweetness, so will use full amount called for next time. I used sunspire grain-sweetened choc chips, too, which are slightly less than reg choc chips. The cookies were still really tasty, buttery and crispy on the edges and the bottom. I will use just a bit less xanthan gum when I make them again, which will be very soon! So glad I found this recipe, as I am a rosemary fan, although the cookies don’t have a strong rosemary taste, just a slight savoriness.

  • December 10, 2013 at 8:24 am: Kelsey

    I love these! So good. I used unrefined coconut oil as well and they turned out perfect. So easy as well!

  • December 14, 2013 at 9:53 pm: Blake @ Blake Bakes

    So I’ve made two batches of these cookies. The first I followed the recipe exactly and they turned out amazing. The second, I subbed Earth Balance for the coconut oil (I was out) and subbed fresh mint for the rosemary. That batch was equally good. I just think this is a great base recipe for chocolate chip cookies with endless flavor combination possibilities!

  • December 17, 2013 at 5:38 pm: Nancy

    A comment and a question:
    1. Substituting lemon zest for choc. Chips is really yummy!
    2. I have made these cookies twice now using whole spelt flour and had a unicookie each time. Would it make sense to let the non-dairy milk and flax meal sit with the flour for a while to ensure complete incorporation of the liquid?

  • December 19, 2013 at 5:17 am: sangra sangra

    Oh, myyy. I, too, used unrefined coconut oil, and there’s not any notable coconutty taste in the finished product. Delicious!

    Weirdly, my two-tablespoon dollops yielded almost exactly half what the recipe predicts…? Maybe I don’t know what a tablespoon is. Good thing I instinctively made the first batch a quadruple batch!

  • December 21, 2013 at 7:33 pm: Esther J

    This recipe has served as the base for all of my chocolate holiday cookies–and my (very non-vegan) family have loved them!

    I’ve made them standard (without the rosemary, will try soon, though!), added cocoa and peppermint extract for a double chocolate mint cookie, and threw in chopped pecans and oatmeal for an oatmeal pecan chocolate chip cookie. All variations have been welcomed without reservations.

    Thank you, thank you, Isa and happy holidays!

  • December 26, 2013 at 5:11 pm: Rita

    Wow oh wow…these are the best cookies ever, I think. Not sure yet since the first batch are still in the oven :) But the dough! I will make an extra batch next time just so I can eat the dough…and I don’t usually lick bowls/spoons or eat raw doughs/batters. I am an Isa worshipper but even I was skeptical of the rosemary. My husband tried to discourage me from making these but I said, “I trust Isa.”

    Used unrefined coconut oil and flax meal…turned out great! Off to eat a cookie now. :)

  • January 5, 2014 at 6:42 am: PniB

    OMG !!! Holy F-ing deliciousness! I just want to keep swearing up and down, which is perhaps a strange reaction, but these cookies are the out off your mind – CRAZY good kind. That’s all I can say……lest I swear a whole lot more :) I swapped half the flour for whole wheat pastry flour, used 1/2 regular coconut oil with 1/2 earth balance margarine. Danger : These might make you lose all control…… proceed at the risk of enormous amounts of pleasure.

  • January 9, 2014 at 9:52 pm: Elizabeth

    We have a nut allergy in the family. Can i substitute soy milk for almond milk? Will it taste ok?

  • January 10, 2014 at 4:59 pm: EB

    Great Googley Moogley. Those were the best chocolate chip cookies I’ve ever made…maybe ever had.
    You’ve outdone yourself.

  • January 27, 2014 at 1:27 am: AshYTim

    These are the best chocolate chip cookies! I LOVE them. My husband and I both adore the combo, but my family is not a fan of rosemary (WEIRD!). I think next time I’ll try them without. I love what the coconut oil does to these. Just so darn good!

  • February 3, 2014 at 1:32 am: jess

    I made these tonight and they were very easy. Mine didn’t come out really cookie-like though. They are puffy and cakey (but still delicious). Maybe I should have mushed them down more than I did on the pan? Maybe too much flour? I’m not quite sure where I went wrong, but I still like them and will try to make them again. They smell and taste delicious – a nice blend of sweet and savory.

  • February 25, 2014 at 2:02 am: ray

    I cannot stop thinking about these. I made them last week and now just want more… But I am trying to diet.

    Wait, they are vegan – so that counts as healthy… Right? No chocolate chips, buy I am going to mix in some cocoa to see what happens…

  • February 27, 2014 at 2:52 pm: Donica

    I tried the recipe last weekend and was kinda skeptical that they would be good. But when I tried them, I was blown away! Those cookies are freakin’ awesome! I never would’ve thought of rosemary and chocolate as a good match. Way better than store bought. I ended up polishing off the lot of them over the weekend. I tried to share but I just couldn’t. I know, I’m awful! lol So I’m gonna make a double batch this weekend, and try to convince myself to share with others.

  • March 1, 2014 at 4:10 pm: Jess

    Have you tried using any other oils for these cookies? I’m wondering if Earth Balance or canola would taste as great as coconut does.

  • April 6, 2014 at 6:06 pm: Julie

    I am gobbling a few of these up as I write. Thank you so much, they are amazing! One of the best cookie recipes I’ve come across. I used vegetable margarine (like Earth Balance) instead of coconut oil and subbed half of the chocolate for cocoa nibs. Divine! Oh yeah, I made a double batch straight away, just in case… ;-)

  • April 13, 2014 at 5:50 pm: ck

    Delicious. Gourmet. Easy to prepare. Brilliant. I ate all 22 cookies in 2 days by myself :)

  • April 13, 2014 at 5:50 pm: ck

    Delicious. Gourmet. Easy to prepare. Brilliant. I ate all 22 cookies in 2 days by myself :)
    Will def make again

  • May 31, 2014 at 3:28 am: Angela

    These cookies are my new go-to cookies and my women’s collective could not be happier. The difference is the creaming of the coconut oil with the rosemary. Perfecto!

  • June 8, 2014 at 5:25 am: Tina

    Very yummy. I was out of Rosemary so I used lavender. Turned out great!

  • June 16, 2014 at 6:05 pm: Kim

    Up above, Jennifer stated that using unrefined coconut oil would probably make these too “coconutty”, and I can offer my observations here because I’ve only made them with unrefined (multiple times!), and they are AWESOME like that. I can’t compare to how they would turn out with refined, but I love them the way I’ve made them, with what I would describe as a mild coconut flavor. Why not try ’em both ways and see which you prefer? :)

  • October 14, 2014 at 7:34 pm: Joanna

    I must say I was skeptical. Was. But these cookies are really so so delicious. Made them for a housewarming present w a potted rosemary plant and they disappeared before the host could even eat one. I will never doubt you again Isa!

  • November 13, 2014 at 5:26 pm: Katy

    My coconut oil was on the soft side of creamy (not *quite* liquid, but heading there) so I chilled the cookie dough in the fridge for ~45 minutes before baking. Cookies turned out great!

  • December 1, 2014 at 11:46 pm: grace

    these are dangerous to have around.

  • December 2, 2014 at 3:29 am: Steve Lassoff

    This sounds good! I am sharing this on pinterest. I am building a community of vegans and would love for you to hop over and share a recipe.

  • January 8, 2015 at 6:14 pm: Celeste

    does it work as well with dried rosemary?

  • February 27, 2015 at 6:25 pm: Pauline

    We, too, used tablespoons and only got about 14 cookies. Lol. As for the difference between refined and unrefined coconut oil, I noticed their temperature ranges are different (smoke points). I looked it up when my grocery store only had unrefined…I went to a different store since there’s more than just a taste reason.

  • March 11, 2015 at 8:29 pm: Moe

    Mine came out flat…could this have anything to do with unrefined vs refined coconut oil? Or maybe something else I am doing wrong. Due to this flat cookie problem I was forced to eat them all myself instead of bringing them into work.

    Ideas on how to correct this problem would be greatly appreciated

  • March 16, 2015 at 7:05 pm: Lillian Simmons

    This recipe looks amazing! How can I make this recipe gluten free and can I substitute stevia for the sugar?

  • April 2, 2015 at 6:28 pm: Alyna and Anabel

    Finally made these cookies — the rosemary and chocolate combo is a knock out!

  • June 15, 2015 at 2:00 pm: Sjaan

    hello Isa! Thanks for this recipe…i am going to try it out. last week made your pumpkin oat cookies and they were delicious ofcourse!!

    I am curious… you are talking about baking soda, that would be sodium bicarbonate, right? it was also mentioned in the list ingredients for the oat-pumpkin cookies. But… to be able to activate it, something sour is required. How is that with these cookies? For the other one i’ve read that molasses actually have acidity (but i added lemon juice just in case….). What are your thoughts on this?

    Thanks for your help! Cheers!

  • July 9, 2015 at 10:13 pm: Ashley

    These cookies are amazing! I highlighted them on my herb gardening blog at http://www.ThymeTimes.com when discussing Rosemary.

  • November 27, 2015 at 1:57 am: Paige

    Thanks for a yummy recipe. I made these for Thanksgiving and they were a hit. I subbed flax for chia because i had chia in the house. I blended fresh rosemary and chia in a coffee grinder before adding to the coconut oil and it worked well!

  • February 21, 2016 at 1:07 am: Karin

    This is my #1 favorite cookie recipe! I have a question… for Isa or anyone who has tried it… can this recipe work with gluten free flours? I have 3 family members who don’t do gluten. Vegan and gluten free baking each have their challenges, but trying to do BOTH is really tough (for me anyways). Suggestions?

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