HOLD YOUR JUDGMENT. Hear me out.
Before you scrunch up your nose, you should know that I did not come up with this concept. It’s already a thing. Just ask Pinterest. In other words, many people have already given this baby the stamp of approval, so you have no reason not to try it.
Here’s how I discovered it. My favorite coffee shop, which I have visited over 140 times because espresso is a fundamental human need, recently began selling salted rosemary chocolate chip cookies. There are several aspects of this that grabbed my attention:
- Salted cookies are fabulous.
- Chocolate is wonderful.
- Rosemary is my Herb of the Moment.
- Mmm, cookies.
But I’ve yet to buy one. Instead, just a few weeks later, my friend Michelle invited me over for a vegan cookie baking night, and rosemary chocolate chip cookies (recipe courtesy of the wonderful Isa Chandra) were on the agenda. I took charge of these while the others worked on sugar cookies, snickerdoodles, and almondine cookies (ALL VEGAN!).
Let me just say that I have never enjoyed a cookie more. Never. Never ever.
Our cookies weren’t salted, so I’ve yet to try it in its salted form. However, you do need this in your life, whether it’s a cookie or baked oatmeal. #Rosemary4lyfe
- [reads] “How the Meat Industry Marks the Land–in Pictures” by the LA Times
- [eats] Gingerbread roasted chickpeas, everybody!
What you'll need:
- 1/2 cup's worth of peeled and diced zucchini
- 1/4 cup milk of choice
- 1/2 tsp vanilla extract
- 1/8 tsp molasses
- 3-4 tsp maple syrup (or more)
- 1/2 cup rolled oats
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 1 tsp minced fresh rosemary
- handful of semi-sweet chocolate chips or chopped chocolate
- another pinch of coarse salt, for topping (optional, I omitted)
How to make it:
- Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick cooking spray.
- In a small food processor, combine zucchini, milk, vanilla extract, molasses, maple syrup, oats, baking powder, baking soda, and salt. Process until it forms a smooth batter. If it looks too thick to you, add another tbsp of milk or water.
- Gently stir in chocolate chips and rosemary.
- Pour into the prepared ramekin. If salting, sprinkle with coarse salt on top. Bake for 20-25 minutes.
Just an FYI:
Adapted from my Chocolate Chip Cookie Baked Oatmeal.