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Rosemary Chocolate Chip Cookies Recipe

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This recipe for Rosemary Chocolate Chip Cookies is from Transform 30 Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Gluten-free All Purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 Tablespoons of extra virgin olive oil
1 teaspoon vanilla extract
1 L egg
2/3 cup packed coconut sugar
2 teaspoons of molasses
1 100g bar of good quality dark chocolate
1 teaspoon of finely chopped fresh rosemary
coarse sea salt for sprinkling
Directions:
Directions:
Preheat your oven (or toaster oven, in my case) to 350F or 175C
In a small bowl, whisk together the flour, salt & baking soda
In another, slightly larger bowl, mix the sugar, olive oil, molasses, egg & vanilla by hand until smooth.
Add the dry ingredients and mix until well combined.
Roughly chop the chocolate bar and finely chop the rosemary, fold into the dough
Drop onto a cookie sheet covered in parchment paper by the tablespoon, and liberally sprinkle with coarse sea salt
Bake for 7-8 minutes and then check. Mine baked extremely fast and anything past 8 minutes would have burned them. Every oven is different though, they are done when they begin to brown.
Allow to cool on the baking sheet for several minutes before removing to complete cooling, they will be quit soft in the middle and chewy
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