Chocolate rosemary and almond cookies

Jacqueline Alwill

Brown Paper Nutrition

This month on Brown Paper Eats we teamed up with the lovely people at Loving Earth to give our customers a delicious gift with each purchase of heavenly Loving Earth Dark Chocolate. If you haven’t tried Loving Earth it is insanely delicious!!!!

If eating chocolate straight out of the pack isn’t the best then these CHOCOLATE ROSEMARY ALMOND COOKIES are really the next best thing! They’re vegan, as is all Loving Earth Choc, gluten, and refined sugar free. Such a delicious treat and so very fast to whip together if you’ve guests coming over, or you need something just for you. If you don’t have rosemary on hand it’s fine to omit, but if you do, don’t be shy to use it, it sounds bizarre but the flavour is just divine!

CHOCOLATE ROSEMARY ALMOND COOKIES

Gluten free : dairy free : refined sugar free : vegan

Makes 12

1 1/2 cups (170g) almond meal

1 teaspoon vanilla

1  teaspoon fresh rosemary, finely chopped

pinch sea salt

3 tablespoons maple syrup

4 tablespoons olive oil

12 pieces Loving Earth Dark Chocolate

Preheat oven to 160C and line baking tray with greaseproof paper. Mix all ingredients together in a bowl. Roll into 12 balls, place on lined baking tray, press 1 piece chocolate into each cookie. Bake in middle of oven for 12-14 minutes, or until lightly golden. Cool on baking tray and store in airtight container.