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

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

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

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

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

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

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. 

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

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