These ultra-fudgy, super chewy, salted chocolate rosemary cookies are filled with fresh rosemary and chocolate chips in every bite for a deliciously seasonal cookie. Made in under 30 minutes.
This is a sponsored post written by me on behalf of Bari Olive Oil Co. All opinions are 100% mine.
My-oh-my, am I excited about the recipe I have for you today!
I’ve been sitting on it for several weeks now and today I finally get to share it with you. What is making me so excited? Why it’s these Salted Chocolate Rosemary Cookies! In fact, this is the first NEW holiday cookie recipe I’ve brought to you in the last couple of years and it’s just in time for holiday baking season. Are you ready?
These delicious vegan chocolate cookies are the ultimate Christmas cookie – crisp chocolatey cookies with a fudgy middle and chocolate chips and fresh rosemary flavors bursting through in every bite. Starting to see why I’m so excited?
Let’s take a closer look at these cookies.
How to make vegan chocolate cookies
These Chocolate Rosemary Cookies are a mix of my Double Chocolate Cookies and my Classic Chocolate Chip Cookies. They have a similar texture to that of the chocolate chip cookie with a little of the Double Chocolate’s super fudginess. Then, packed with chocolate chips and rosemary, there is a burst of festive flavor in every bite.
Step One – Mix together the dry ingredients
That’s the flour, cocoa powder, cornstarch, baking soda, and salt. Because these cookies are made without eggs, the cornstarch is the secret to keeping them puffy without spreading too much in the oven.
Step two – Make the Cookie Dough
In a liquid measuring cup, whisk together the olive oil, white and brown sugar, applesauce, and vanilla extract. The applesauce acts as the binder (egg replacer). You can’t taste the applesauce but if you can’t find applesauce or would prefer a different kind of egg replacer, check out my complete guide on replacing eggs to get a few more ideas.
Add the wet ingredients to the dry ingredients until they are just combined. Be careful not to overmix or the dough will become gummy and dense. Fold in the chocolate chips and the minced rosemary.
Step Three – Scoop and Bake
I prefer using a small cookie scoop for this part. Cookie scoops allow all the cookies to be even with minimal mess. Scoop the cookies onto the tray, about a dozen per tray, and press down slightly before placing them in the oven.
Bake the cookies for about 12 minutes. Remove them from the oven when the edges have just started to set and the centers are still slightly underdone. This is key for the chewiness of these vegan chocolate cookies. Once they have cooled about 5 minutes on the baking sheet, they can be transferred to a wire cooling rack to cool completely.
That’s it! So easy.
Best Oil For Chocolate Cookies
I love the combination of chocolate and rosemary. It adds the perfect festive flavor flair to these cookies, making them a MUST HAVE at your holiday parties this year. Because I want to use high-quality ingredients, when choosing the oil for these cookies, I turn to Bari Olive Oil Co.
Bari Olive Oil Co. is a California-based company that has been making high-quality olive oil for over 80 years. They are a family run company that is dedicated to producing the highest-quality products available. All their olives are grown in California, supporting local growers and organic small-batch processing, ensuring that their promise of high-quality is never compromised.
One of Bari’s most recent products is their Rosemary-Infused Olive Oil and, friends, I could not wait to get my hands on this. It is incredible. The subtle flavors of rosemary come through in the most delicate way making it the olive oil of choice for these cookies. I also recommend trying this Rosemary-Infused Olive Oil for oven-roasted fingerling potatoes or as a dipping oil for a toasted baguette.
Make sure to grab a bottle or two! Bari’s products are found throughout stores in California or online. While you’re visiting their website, go ahead and do a little extra shopping – perhaps some last-minute gifts for this holiday season – and fill your cupboards with these beautiful, high-quality oils and vinegar.
Tips and Tricks
These cookies are fairly straight forward. In fact, they are nearly fool-proof. Here are a few things to keep in mind when making these cookies.
- Do not overmix the dough. Overmixing encourages the gluten to develop making your cookies gummy and dense.
- These cookies can be made in one bowl with a whisk and a spoon. However, if you have a stand-up mixer and find that easier, feel free to use it.
- Pull cookies out of the oven when they are slightly underdone. I found 11 minutes to be the perfect baking time but this will vary from oven to oven. They will continue to harden as they cool, giving you a crispy outside with a deliciously fudgy and chewy center.
Serving and Storing
Once the cookies are completely cool, they can be stored in an airtight container at room temperature for up to 5 days. Raw dough can also be frozen for up to 2 months.
If you only want to make only a few at a time, you can store the remaining dough in the freezer. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large ziplock bag and return to the freezer. You can store the cookies this way for up to 2 months. When you’re ready to bake, remove from freezer and bake!
More Vegan Cookie Recipes
Do you love vegan baking as much as I do? Here are a few of my favorite vegan Christmas recipes:
- Vegan Eggnog Cheesecake Thumbprint Cookies
- Chocolate Peppermint Crinkle Cookies
- Red Velvet Crinkle Cookies
- Hazelnut Sandies
- Chocolate-Dipped Rosemary Shortbread Cookies
- Classic Gingerbread People Cookies
Get all of my Christmas cookie recipes here.
There you have it! Beautiful, chewy cookies that make the perfect Christmas gift or a sweet treat at your next holiday gatherings. So grab a bottle of Bari’s Rosemary-Infused Olive Oil today and let’s get baking!
These ultra-fudgy, super chewy, Salted Chocolate Rosemary Cookies are filled with fresh rosemary and chocolate chips in every bite for a deliciously seasonal cookie. Made in under 30 minutes.
Keyword: Vegan Chocolate Cookies
Servings: 36 cookies
Calories: 138 kcal
Author: Sarah McMinn
- 2 1/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tablespoon cornstarch
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup Bari Rosemary-Infused Olive Oil
- 1 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1/2 cup apple sauce
- 1 teaspoon vanilla extract
- 1 teaspoon fresh rosemary, minced
- 1 cup vegan chocolate chips
- coarse sea salt, for topping
Preheat the oven to 375 F. Line two baking sheets with parchment paper and set aside.
In a small bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt.
In a liquid measuring cup combine olive oil, both sugars, applesauce, and vanilla extract. Whisk together until well combined.
Slowly add the wet ingredients to the flour mixture stirring together with a wooden spoon until the wet ingredients are fully incorporated. You can also do this in a stand-up mixer if you'd like. Add the chocolate chips and fresh rosemary and mix until they are combined.
Scoop cookies onto the prepared baking sheet. Each cook should be about 2 tablespoons in size. Press down slightly and bake the cookies for about 11 minutes.
When cookies are done, they should have a crisp outer layer but the inside should still be slightly underdone. This is how we get our chewy texture. Remove the cookies from the oven. Tap on the counter to get the cookies to settle and sprinkle with coarse sea salt. Let the cookies cool on the baking tray for 5 minutes before transferring to a wire cooling rack to cool completely.
Once cookies are completely cool, store them in an airtight container at room temperature for up to 5 days.