Chocolate Rosemary Sea Salt Cookies
I don’t think that there is anything out there that screams winter bliss to more than Chocolate Rosemary Sea Salt Cookies! Now I know what you are thinking…Rosemary? In a cookie? But before you judge just give this combination a chance because we swear it’s a winning one! Not only is the flavour on point but these babies are also gluten-free and vegan.
What makes them even more of a winner is the fact that they literally will make you blissed right out as they include a little bit of Miss Envy’s THC Olive Oil. But don’t worry if you’re not into THC you can also sub it with CBD Coconut Oil instead.
1 cup Almond Flour
1 1/4 cup Oat Flour
1/4 cup Cacao
1 tsp Baking Soda
1 tsp Baking Powder
1 tbsp chopped Fresh Rosemary
1/3 cup Maple Syrup
1/4 cup Miss Envy THC Olive Oil
2 Flax Eggs
1/2 cup Dark Chocolate Chunks (or for bonus bliss chop up a Miss Envy’s 1:1 Salted Dark Chocolate Bar)
Flaky Sea Salt
Read our Edibles Dosage Guide for more information about accurate measuring. Note: 1/4 cup of THC olive oil is 200 mg THC.
- Preheat Oven to 350.
- In a medium size bowl combine almond flour, oat flour, cacao, baking soda and baking powder.
- Add the olive oil and rosemary to a small bowl and allow it to sit and infuse for 5-7 minutes. Once infused whisk in maple syrup, and flax eggs before adding to dry mixture.
- Combine both wet and dry ingredients together before mixing in chocolate chunks.
- Using a small cookie scoop (or 2 spoons) scoop out 16-18 portions to a lined cookie sheet. Use the back of the scoop/spoon to flatten each and then top with a pinch of flaky sea salt before placing in the oven for 12-14 minutes.