In a creative twist on the classic chocolate chip cookie, Andrew Arcello, a participant on the Great Canadian Baking Show, drew inspiration from his grandmother’s tradition of including a dried sprig of rosemary in her cards. As a vegan baker, Andrew developed a plant-based version of the cookie and paired it with a unique oat milk infused with coffee and vanilla for dipping. The judges, particularly Kyla Kennaley, praised the cookie for its sophisticated flavor profile reminiscent of the traditional chocolate and mint combination.
Andrew showcased his vegan rosemary chocolate chip cookies with oat milk dip as his Signature Bake during Milk and Cookies Week in Season 10 of The Great Canadian Baking Show.
Vegan Rosemary Chocolate Chip Cookies with Oat Milk Dip
By Andrew Arcello
Ingredients
Rosemary chocolate chip cookies:
- 2 cups (240 g) unbleached all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- 1 tsp fine sea salt
- 2 tbsp milled flaxseed
- 4 tbsp water, room temperature
- ¾ cup (167 g) unsalted vegan butter
- ⅔ cup (140 g) dark brown sugar
- ½ cup (100 g) granulated sugar
- 1 tsp unsulphured blackstrap molasses
- 100 g dairy-free dark chocolate bar, roughly chopped
- 1¾ cup (298 g) dairy-free semi-sweet chocolate chips, divided
- 1 to 2 tbsp fresh rosemary, finely chopped, to taste
- 1 tsp coconut oil
Oat milk dip:
- 2 cups unsweetened oat milk, divided
- 1 cup (200 g) granulated sugar
- 1 tbsp plus 2 tsp cornstarch
- ½ tsp instant coffee granules
- ¾ tsp unsulphured blackstrap molasses
- 1 vanilla bean
- ¼ cup (60 g) unsalted vegan butter
Preparation
Rosemary chocolate chip cookies:
Heat the oven to 325 F with the rack in the middle position and line a half-sheet pan with parchment paper.
Combine the flour, baking soda, baking powder, and salt in a medium bowl. In a separate small bowl, blend the flaxseed and water and set it aside to bloom.
Cream the vegan butter, brown sugar, granulated sugar, and molasses in the bowl of a stand mixer until light and fluffy. Add the flax mixture and continue to beat. Incorporate the dry ingredients, mixing until just combined. Fold in the dark chocolate, ¾ cup of chocolate chips, and rosemary. Chill the dough in the fridge for 30 minutes.
Divide the dough into 18 portions, roll into balls, and freeze for 15 minutes. Bake until golden brown, then cool on the pan.
Melt the remaining chocolate chips and coconut oil, dip each cookie halfway, and chill until the chocolate sets.
Oat milk dip:
Combine 1¾ cups oat milk and sugar in a saucepan, boil and simmer until reduced by half. Mix the remaining oat milk, cornstarch, coffee granules, molasses, and vanilla seeds. Incorporate the slurry into the milk mixture, boil, and then cool. Serve with cookies.
Makes 18 cookies