We are excited to share a new vegan cookie made with our freshly milled Sifted Spelt Flour. Using olive oil helps to create a crispy exterior while keeping the interior soft and chewy, with subtle fruity and herbaceous notes. Bake it at home, or try one at the Mill + Bakery this month.
Vegan Rosemary Olive Oil Cookies
2 cups (276g) Flourist Sifted Spelt Flour
1 tsp baking powder
3/4 tsp baking soda
1 tsp salt
4 tsp finely chopped rosemary
1 cup (198g) cane sugar
1/2 cup olive oil
1/4 cup water
1 tsp apple cider vinegar
1/2 tsp vanilla (optional)
Begin by scaling your dry ingredients together into a bowl and whisking to combine. Finely chop the rosemary and add to the dry ingredients. Combine sugar, olive oil, water, apple cider vinegar, and vanilla together and whisk to combine.
Make a well in the center of your dry ingredients and add the wets. With a spatula mix together until fully combined. Cover with cling wrap and let chill in the fridge for 30 minutes.
Preheat your oven to 350°F. Scoop cookies using a 1/4 cup cookie scoop onto parchment lined baking sheets. Bake for 5 minutes before rotating and baking for an additional 4-6 minutes. Edges of the cookie should just be golden and the cookies should smell fragrant.
Comments
I’m making these again for the third time in 6 weeks! Yum.
Can I use my flourist rye or einkorn flour for these? :)
I love that you show metric amounts. When I went to cooking school, learning to use metric measures was a revelation. Metric is so much more precise!
Hi Nikki! Yes, absolutely you can make this recipe with Sifted Red fife flour. Hi Ariel! You can use white granulated sugar. Thanks for your questions.
Hi! Can you make these with the sifted red fife flour?
Can you recommend a non cane sugar substitute for sweetener?