These super fudgy vegan cookies are definitely the perfect indulgence after a stressful day! Applesauce and cornstarch replace eggs so that this cookie retains a chewy texture while also get crisp on the outside. The addition of both our Rosemary Fused Olive Oil and fresh rosemary elevates the cookies to a whole new level, adding a slight savory note to balance out the intense sweetness of the chocolate.
- 2 1/4 cup all-purpose flour or King Arthur Gluten Free Measure for Measure Flour to make these gluten free
- 1/2 cup cocoa powder
- 1 tablespoon cornstarch
- 1 1/4 teaspoon baking soda. We like using Bob's Red Mill Baking Soda.
- 1/2 teaspoon salt
- 3/4 cup Rocky Mountain Olive Oil Rosemary Fused Olive Oil
- 1 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1/2 cup applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon fresh rosemary, minced
- 1 cup vegan chocolate chips. We like using Enjoy Life Mini Chips.
- coarse sea salt, for topping
1. Preheat the oven to 375 F. Line two baking sheets with parchment paper and set aside.
2. In a large bowl the combine flour, cocoa powder, cornstarch, baking soda, and salt.
3. In a sperate bowl, combine your wet ingredients – the Rosemary Fused Olive Oil, brown sugar, granulated sugar, applesauce and vanilla extract. Whisk together until well combined.
4. Slowly add the wet ingredients into the large bowl with the flour mixture, stirring together with a wooden spoon until the wet ingredients are fully incorporated. Add the chocolate chips and fresh rosemary and mix until they are combined with the dough.
5. Scoop cookies onto the prepared baking sheet. Each cook should be about 2 tablespoons in size. Press down on cookies slightly so they aren’t completely round.
6. Bake the cookies for about 11 minutes. When cookies are done, they should have a crisp outer layer but the inside should still be slightly underdone to maintain a chewy texture.
7. Remove the cookies from the oven. Tap on the counter to get the cookies to settle and sprinkle with coarse sea salt. Let the cookies cool on the baking tray for 5 minutes before transferring to a wire cooling rack to cool completely.
8. Once cookies are completely cool, store them in an airtight container at room temperature for up to 5 days. Raw dough can also be frozen for up to 2 months! We suggest pre-rolling the dough into balls, freezing, and then storing in a large Ziploc. When you are ready to indulge simply pull out the dough balls and bake!