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Rosemary Coconut Chocolate Chip cookies

Rosemary Coconut Chocolate Chip Cookies

(adapted from Isa Does It, by Isa Chandra Moskowitz)

Course Dessert
Cuisine Vegan
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 Cookies
Author Around the World in 80 Cakes


  • 3 Cups (12.75 oz) Unbleached all-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 2/3 Cup (5.3 oz) Unrefined coconut oil
  • 4 Tbsp Rosemary, finely chopped
  • 2/3 Cup (5 oz) Brown sugar, packed
  • 1/2 Cup (3.7 oz) Sugar
  • 2 tsp Vanilla
  • 1/2 Cup Non-dairy milk I've used both rice and almond milk
  • 2 Tbsp Ground flaxseed
  • 1 Cup (6 oz) Chocolate Chips


  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.

  2. Sift together flour, baking soda and salt in a bowl, whisk well to combine, then set aside

  3. In the bowl of a stand mixer, or with a hand mixer, beat together the coconut oil and chopped rosemary, for about 1 min

  4. Scrape down the sides of the bowl, then add brown sugar, granulated sugar and vanilla. Beat on medium for about 2-3 minutes

  5. Add the flaxseed and milk, then mix for about 30 seconds until well combined. 

  6. Scrape down the sides of the bowl, then add the flour in 2-3 batches, mixing for about 20 seconds after each addition. 

  7. Add in chocolate chips and mix on low for 20-30 seconds to mix them in, then use a spatula to mix them in the rest of the way by hand. 

  8. Using about 2 Tablespoons of dough per cookie, roll into a ball then flatten slightly onto a parchment lined cookie sheet.

  9. Bake in preheated oven for 10-12 minutes. Allow to cool about 10 minutes on the pan then move to a cooling rack.