Rosemary and chocolate chip cookies (vegan, gluten free)

Rosemary and chocolate chip cookies (vegan, gluten free)

I know rosemary and chocolate sounds like a bit of a strange combination, but trust me, these rosemary and chocolate chip cookies are delicious! The rosemary is subtle but gives the cookies a lovely delicate aftertaste which cuts beautifully into the richness of the dark chocolate…perfect with a cup of tea or coffee!

If you can’t find walnut oil feel free to substitute coconut oil but it does offer a lovely delicate nutty taste and is full of healthy ALA omega 3’s which are great for heart health and reducing inflammation. Who needs more of an excuse to eat a cookie! Walnut oil is also packed with antioxidants, vitamin e and b vitamins which are great for healthy skin, hair and nails so you get a beauty boost with your biscuits!

If you love a sweet treat give my tahini chocolate fudge a try – it has been my most popular post by far to date and tastes incredible.

I would love to know what you think of the cookies so if you try them let me know!


Makes – 8-10 cookies

Prep time – 10 minutes

Cook time – 10 minutes

Total time – 20 minutes


  • 1/2 cup walnut oil
  • 1 tbsp. fresh rosemary finely chopped
  • 2/3 cup coconut sugar
  • 1/4 cup plant milk
  • 1 tbsp. flaxseed
  • 2 tsp vanilla essence
  • 1 1/3 cup gluten free flour
  • 1/2 tsp baking powder
  • 1/2 cup vegan chocolate chips


  1. Preheat the oven to 180’C
  2. Add all ingredients except the chocolate chips into a large mixing bowl, and using an electric or hand whisk mix thoroughly until combined
  3. Stir in the chocolate chips and mix well
  4. Place cookies onto a baking tray lined with baking paper using a large tablespoon of mixture per cookie
  5. Use your fingers to gently shape the cookies
  6. Bake for about 10 minutes until the cookies are starting to turn golden. Depending on the thickness of the cookies they may take an extra few minutes
  7. Leave to cook on the baking tray and enjoy! The cookies will keep for at least 4 days in an airtight container

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