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
Instructions
Preheat oven to 350 F. Lightly grease baking sheet.
Use a fork to beat together the coconut oil and
rosemary until smooth. Add the sugar and beat for a
minute. Add the non-dairy milk and flax seeds and
beat for 30 seconds. 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.
Scoop about 2 tablespoons of rounded dough onto
cookie sheets. Flatten gently with 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.
Originally Submitted
12/8/2020
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