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.
Can we all please write the Food Channel demanding Isa get her own show?? ok, thanks
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.
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.
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!
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.
http://cinnamongirldelights.blogspot.com.es/2013/11/rocky-road-cookies-vegan.html
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.
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?
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!
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.
I love these! So good. I used unrefined coconut oil as well and they turned out perfect. So easy as well!
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!
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?
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!
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!
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. 🙂
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.
We have a nut allergy in the family. Can i substitute soy milk for almond milk? Will it taste ok?
Great Googley Moogley. Those were the best chocolate chip cookies I’ve ever made…maybe ever had.
You’ve outdone yourself.
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!
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.
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…
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.
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.
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… 😉
Delicious. Gourmet. Easy to prepare. Brilliant. I ate all 22 cookies in 2 days by myself 🙂
Delicious. Gourmet. Easy to prepare. Brilliant. I ate all 22 cookies in 2 days by myself 🙂
Will def make again
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!
Very yummy. I was out of Rosemary so I used lavender. Turned out great!
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? 🙂
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!
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!