So the weekend is almost here and Coco and I are finishing up what feels like a strangely long week. Anytime you are out “on location” for filming a show (versus being at the studio where we usually shoot) it just feels like longer days. There is definitely a comfort in routine and knowing what to expect that extends to all professions! The perks are that sometimes we get to see beautiful areas of British Columbia, that we probably never would have seen before. The cons: cold hands and feet! But it’s finally Friday and we are back at the studio and I have a warm toasty fire in our trailer and things are looking up for the weekend!

Flourless Dark Chocolate Rosemary and Sea Salt Cookies (gluten-free and Vegan) from HeatherChristo.com

While we have been spending more weekends in Canada this season, this happens to be one of the weekends that I am ready to go home and curl into my own bed and cook a good dinner in my own kitchen and generally do some recharging. Ever have those weekends?

Also. Probably there will be some cookie baking involved. I made these recently, and while in the middle of my afternoon slump today, I have been thinking about how good one of these would be with my coffee…

Flourless Dark Chocolate Rosemary and Sea Salt Cookies (gluten-free and Vegan) from HeatherChristo.com

Not your average cookie. These are dark and rich and not at all overly sweet. In fact, the first time I made them without rolling them in sugar, and I thought that they needed just a tad more- so the sugary crackly crust was introduced.

I love the unusual flavors of these- the rosemary is used sparingly in the dough- just enough for fragrance and the mildest of flavor, but not overwhelming or savory. It goes really well with the chocolate and the walnuts and coconut oil. Plus the sprinkle of sea salt on top is the little zing that brings everything together. Coco thought they were more “grown up” cookies, but Pia, who loves dark chocolate, was a fan. Hope you enjoy them!

Flourless Dark Chocolate Rosemary and Sea Salt Cookies (gluten-free and Vegan) from HeatherChristo.com

Flourless Dark Chocolate, Rosemary and Walnut Cookies (Vegan and GF)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • 1 cup solid coconut oil or vegan butter or butter flavored shortening
  • 1 ½ cups brown sugar
  • 2 teaspoons vanilla extract
  • ⅓ cup canned bean liquid (from chickpeas or black beans)
  • 2½ cups dark unsweetened cocoa powder (I used Hersheys dark cocoa powder)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 2 tablespoons fresh rosemary chopped
  • 1 cup toasted chopped walnuts
  • 1 cup vegan chocolate chips
  • ⅓ cup of sugar in a small bowl for rolling the cookie dough balls in
  • 1-2 tablespoons of fresh rosemary leaves
  • Sea salt
Instructions
  1. Preheat the oven to 350 degrees and prepare two sheet pans with silpats or parchment.
  2. In the bowl of a standing mixer, cream together the solid coconut oil or vegan butter and sugar with the vanilla.
  3. Add the dry ingredients and mix well and then add the bean liquid at the end. Add the rosemary, walnuts and chocolate chips. Scoop some dough and roll it into a ball and roll through the sugar. Place her on a sheet pan with room between the cookies. Take a spatula or the palm of your hand and flatten out dough balls and sprinkle with the chopped rosemary and sea salt.
  4. Bake the cookies for 12 minutes

 

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So the weekend is almost here and Coco and I are finishing up what feels like a strangely long week. Anytime you are out “on location” for filming a show (versus being at the studio where we usually shoot) it just feels like longer days. There is definitely a comfort in routine and knowing what to expect that extends to all professions! The perks are that sometimes we get to see beautiful areas of British Columbia, that we probably never would have seen before. The cons: cold hands and feet! But it’s finally Friday and we are back at the studio and I have a warm toasty fire in our trailer and things are looking up for the weekend!

Flourless Dark Chocolate Rosemary and Sea Salt Cookies (gluten-free and Vegan) from HeatherChristo.com

While we have been spending more weekends in Canada this season, this happens to be one of the weekends that I am ready to go home and curl into my own bed and cook a good dinner in my own kitchen and generally do some recharging. Ever have those weekends?

Also. Probably there will be some cookie baking involved. I made these recently, and while in the middle of my afternoon slump today, I have been thinking about how good one of these would be with my coffee…

Flourless Dark Chocolate Rosemary and Sea Salt Cookies (gluten-free and Vegan) from HeatherChristo.com

Not your average cookie. These are dark and rich and not at all overly sweet. In fact, the first time I made them without rolling them in sugar, and I thought that they needed just a tad more- so the sugary crackly crust was introduced.

I love the unusual flavors of these- the rosemary is used sparingly in the dough- just enough for fragrance and the mildest of flavor, but not overwhelming or savory. It goes really well with the chocolate and the walnuts and coconut oil. Plus the sprinkle of sea salt on top is the little zing that brings everything together. Coco thought they were more “grown up” cookies, but Pia, who loves dark chocolate, was a fan. Hope you enjoy them!

Flourless Dark Chocolate Rosemary and Sea Salt Cookies (gluten-free and Vegan) from HeatherChristo.com

Flourless Dark Chocolate, Rosemary and Walnut Cookies (Vegan and GF)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • 1 cup solid coconut oil or vegan butter or butter flavored shortening
  • 1 ½ cups brown sugar
  • 2 teaspoons vanilla extract
  • ⅓ cup canned bean liquid (from chickpeas or black beans)
  • 2½ cups dark unsweetened cocoa powder (I used Hersheys dark cocoa powder)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 2 tablespoons fresh rosemary chopped
  • 1 cup toasted chopped walnuts
  • 1 cup vegan chocolate chips
  • ⅓ cup of sugar in a small bowl for rolling the cookie dough balls in
  • 1-2 tablespoons of fresh rosemary leaves
  • Sea salt
Instructions
  1. Preheat the oven to 350 degrees and prepare two sheet pans with silpats or parchment.
  2. In the bowl of a standing mixer, cream together the solid coconut oil or vegan butter and sugar with the vanilla.
  3. Add the dry ingredients and mix well and then add the bean liquid at the end. Add the rosemary, walnuts and chocolate chips. Scoop some dough and roll it into a ball and roll through the sugar. Place her on a sheet pan with room between the cookies. Take a spatula or the palm of your hand and flatten out dough balls and sprinkle with the chopped rosemary and sea salt.
  4. Bake the cookies for 12 minutes