tahini & olive oil chocolate chunk cookies with rosemary (vegan & gluten free)

Hi! Happy mid-December! As you can see, I'm sharing some cookies. They are kind of like choose-your-own-adventure cookies.

They also may or may not have little speckles of green. DON'T freak out (I think it actually makes them kind of festive :D). 


These cookies can be as classic or as whimsical as you desire, ergo you can choose which cookie adventure to take.  

Your options are to:

1) make more traditional chocolate chip cookies (just use peanut/almond/cashew butter and coconut oil in place of the tahini and olive oil);

2) go with tahini & olive oil (which is quite lovely); or

3) go with tahini & olive oil & ROSEMARY (it's actually pretty freaking good).


Because it is high-cookie baking season (weeee!), consider your crowd when making them. If they are cookie traditionalists, go with a nut butter and coconut oil combo. If they are cookie-adventurous, definitely make these, but maybe forgo the rosemary. If they are DEFINITELY cookie adventurous, absolutely make these with the rosemary. 


So why throw rosemary into cookies? Because herbs and spices are fantastic and I am trying to use them more (like the cardamom in these). I also love baking cookies. It was going to happen at some point. 


Plus these guys are already kind of special. I love putting tahini in things, and olive oil goes surprisingly well with chocolate. It's not like tahini or olive oil chocolate chip cookies haven't been done before, but I think it is one of things that you make and you're like "WOW, this is AH-MAZING." And then forget about it until the craving for interesting goodies strikes again. At least this is how it goes for me :). 

Because I haven't used herbs much in baking, I wasn't sure that these would be edible, but I was in one of those experimental baking moods (I do have two science degrees, friends). And yay! They turned out to be quite the pleasant & aromatic surprise that were in fact highly edible.

I'm even telling you to try feeding them to other people. 


If you were choosing your own adventure to become a baker who lives in the woods (because of the rosemary?), I imagine that you would be baking cookies like these from time to time. They are delightfully nutty from the oat and almond flours, rich and delicate from the tahini and olive oil, and full of depth from the dark chocolate, rosemary, and maple syrup. The ingredients feel very from-the-earth, or "natural," for lack of a better word. I guess I'm trying to say that the flavor just comes through, you know? Goodness I'll stop. They're just lovely cookies.  


Anyhow, some opportune times to make these would be if you: 

1. Have a need for an interesting and approachable chocolate chunk cookie

2. Want a cookie to stick in the freezer (these taste AWESOME straight from the freezer)

3. Need cookies for a party (again, consider the adventurousness of your crowd)

4. Feel like making a gluten free & vegan friendly cookie

5. Want to engage in some experimental baking 


I promise, these choose-your-own-adventure cookies are totally worth the baking experiment. If nothing else, you go for that tahini. 

I hope you enjoy these cookies, among other things, with friends and family this holiday season! 


tahini & olive oil chocolate chunk cookies with rosemary


vegan & gluten free

Prep time: 20 minutes

Cook time: 10-12 minutes

Yield: 16-18 cookies




1 cup lightly packed oat flour*

⅓ cup cornstarch

¼ cup almond meal

1 tsp xanthan gum

¼ cup coconut sugar*

2 tsp finely chopped fresh rosemary (optional)*

1 tsp baking powder

½ tsp sea salt, plus extra for sprinkling

½ tsp baking powder

½ cup dark chocolate chunks or chips (I used a chopped up 72% endangered species chocolate bar)


⅓ cup + 2 T tahini *

⅓ cup pure maple syrup

¼ cup cold-pressed extra virgin olive oil*

1.5 tsp pure vanilla



  1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

  2. Combine all of the dry ingredients except the chocolate chips into a large bowl.

  3. Add the wet ingredients into the bowl, stirring to combine. Fold in the chocolate chips. Taste the dough :)

  4. Using a Tablespoon or cookie scoop, scoop the dough onto the cookie sheet. Press down with your finger and sprinkle with more sea salt. Bake for 10-12 minutes, or until edges of the cookies are golden brown. Allow to cool on the pan for 3-5 minutes, then transfer to a cooling rack.

  5. Repeat with your remaining cookie dough. Store in an airtight container for 2-3 days or store in the freezer. These pair excellently with coffee :).



*I used home-ground oat flour made from Trader Joe's gluten free rolled oats. For "lightly packed," think like you would lightly pack a measuring cup with brown sugar. Whenever I measure flours, I like to spoon it into the measuring cup (the lazy kid's version instead of using a food scale. I have one, but I know a lot of people don't so I try not to use it for recipes :D). 

*These would be just as tasty with plain ol' cane sugar. 

*For a very subtle hint, you could use 1 tsp instead of 2 tsp, but don't use dried rosemary. Another option would be to infuse the olive oil with rosemary - YUM I should try that. 

* Instead of the tahini and olive oil, you could use peanut butter/almond/cashew butter and melted coconut oil.  

*You want cold pressed, extra virgin olive oil because it brings forth a wonderfully delicate flavor to the cookies.