The sophisticated flavors of rosemary and rich dark chocolate marry with the buttery crunch of cashews in this vegan and gluten free delight.
Based on the number of these cookies I’ve consumed in the past few weeks of recipe testing, it’s a wonder I haven’t turned into one. Although…I have gotten coated in dark chocolate (the messier the baking, the better, ha!), so I guess I’m halfway there 😉 .
These babies are baked to golden crisp perfection, packed with the crunch of cashews, and delicately flavored with wonderfully aromatic rosemary.
Ohhh…and then topped with deep, decadent, melt-in-your-mouth dark chocolate and sea salt to add some flavor fireworks.
Curling up with a couple of these, a mug of tea, and a good book at night = PERFECTION. Or, invite over a few of your closest chicas and throw a tea party because you’re cool like that 😉 .
Whatever the occasion, the unique flavor combination or rosemary, cashew, and dark chocolate is sure to surprise and delight everyone.
Dark Chocolate Dipped Rosemary Cashew Cookie (V+GF)
Makes 12 cookies
- 2 cups almond flour (look for “blanched” or “super fine”)
- 3/4 cup tapioca flour
- 3/4 cup of cashews, crushed
- 1 TBSP fresh rosemary, finely chopped (sub 2 tsp chopped, dried rosemary)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup coconut oil, melted*
- 1/3 cup maple syrup
- 1/2 TBSP vanilla
- A bar of quality dark chocolate (I use Alter Eco Dark Blackout 85% Dark Bar)
- Large flake Himalayan pink sea salt (sub regular sea salt)
Line a baking sheet with parchment paper and set it aside. In a large bowl, mix together the dry ingredients, then set it aside. Stir together the wet ingredients in a small bowl, then pour them into the dry ingredients and combine until a dough forms. Press the dough onto the baking sheet until it is about 1/4-1/2 inch thick. Form the dough into a long, narrow rectangle for long, narrow cookies, or a square for shorter, wider cookies. Place the pan in the fridge for 30 minutes.
Preheat the oven to 350 degrees Fahrenheit. Once the oven is preheated and the dough has been refrigerated for 30 minutes, take the dough out of the fridge. Slice the dough into 12 even rectangular cookies and get out another baking sheet and line it with parchment paper (placing one that has been in the fridge right into the oven will mess up the baking). Place the sliced cookies onto the tray so that there is 1-1 1/2 inch of space around each one, then put them into the preheated oven for 15-17 minutes.
Take the cookies out of the oven and allow them to completely cool (15-30 minutes). Once they are cooled, melt the dark chocolate. Spread an even coat of the melted dark chocolate on each of the cookies and add a sprinkle of salt to each while the chocolate is still wet. Place the cookies in the fridge to allow the chocolate to set (15-30 minutes). The cookies last up to 3-5 day at in a container at room temperature or two weeks refrigerated.
*This ratio of coconut oil makes delectable cookies that are light and perfectly crisp all the way through. If you would like a denser cookie with a soft middle and crisp sides, reduce the oil to 6 TBSP.
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Let me know…
What would you bring to a “grown-up” tea party?
What’s the most unique flavor combination you’ve tried?
Enjoy the moment,
xoxo Meah <3