This delicious recipe may sound a little strange, and it is. Blending together an herb you may have reserved exclusively for Italian dishes, it may surprise you how delicious it can be in a post dinner (or breakfast, or lunch) treat.
Enjoy!
1/2 cup oil of your choice (even olive would probably work well in this)
2 tbsp chopped rosemary (fresh or dried, dunn' matter)
1/3 cup brown sugar
1/4 cup white sugar
1/4 non-dairy milk of your choice (almond, soy, coconut...)
1 tbsp. ground flaxseed
1 & 1/3 C flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup dairy-free chocolate chips
1. Preheat oven to 350 C, line two cookie sheets with wax paper
2. In a large bowl, mix together oil with rosemary, add in sugars, and beat until smooth
3. Add milk and flax seed, beat again.
4. Add salt, baking soda, and about half the flour at a time, beat yet again.
5. Add chocolate chips and stir until evenly mixed
6. Scoop 2 tbsp-ish at a time on to cookie sheet and flatten with a fork
7. Bake both sheets at once for 10-15 minutes, checking the bottoms after 10 to see if they're lightly browned. Let cool for 5 minutes and transfer to cooling racks.
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