I. Am. Obsessed.
My roommate, Megan, works at the university bakery. She brought home these cookies as leftovers a few weeks back, and I instantly fell in love. Who knew rosemary and cayenne pepper worked for cookies?!?!? I bugged Megan about getting me the recipe, and I need to share it with you.
- 1 tablespoon chopped fresh rosemary
- 1/4 cup brown sugar
- 6 tablespoons softened butter (I replaced this all with coconut oil)
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 cup gluten free backing flower (or all purpose flour — I ended up using whole wheat flour!)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup chopped dark chocolate
Combine the brown sugar and rosemary in the bowl of a standard mixer. Rub together with your fingers. Add the butter (or coconut oil), maple syrup, and vanilla to mix until incorporated. Add egg and mix again.
In separate bowl, combine the flour, baking powder, soda, salt, and cayenne. With the mixer running slowly, add the flour mixture and mix until fully incorporated. Run the mixer off and fold in the chopped chocolate with spatula until combined.
Refrigerate dough for 1 hour. Preheat oven to 375 degrees. Bake for roughly 8 minutes until edges are turning golden.