ROSEMARY & CHOCOLATE CHIP COOKIES

via Isa Chandra Moskowitz

Makes 24 cookies

½ cup refined coconut oil, softened

2 Tbsp loosely packed chopped fresh rosemary

⅓ cup light brown sugar

¼ cup granulated sugar

¼ cup almond milk (or other non-dairy)

1 Tbsp ground flaxseed (golden preferred)

2 tsp pure vanilla extract

1 ⅓ cups all-purpose flour

½ tsp salt

½ tsp baking soda

½ cup semisweet chocolate chips

Preheat the oven to 350°F. Lightly grease two large baking sheets.

In a large bowl, use a fork to beat together the coconut oil and rosemary until relatively smooth. Add both sugars and beat for about 1 minute.

Add the milk and ground flaxseed and beat once again, for 30 seconds or so. Mix in the vanilla.

Add about half of the flour, as well as the salt and baking soda, and mix well. Add the remainder of the flour, along with the chocolate chips, and mix well until it looks like cookie dough.

Scoop rounded spoonfuls of dough (about 2 Tbsp per cookie) onto the baking sheets about 2 inches apart. Flatten gently with your hands. Bake for 10 to 12 minutes, until the bottoms are golden brown.

Let cool on the sheets for 3 minutes or so, then transfer to cooling racks to let cool the rest of the way.