Salted Caramel Rosemary Cookies

2 ¼ cup all-purpose flour
½ cup cocoa powder
1 tablespoon cornstarch
1 ¼ teaspoon baking soda
½ teaspoon salt
¾ cup Bari Rosemary-Infused Olive Oil
1 cup brown sugar, packed
¾ cup granulated sugar
½ cup apple sauce
1 teaspoon vanilla extract
1 teaspoon fresh rosemary, minced
1 cup chocolate chips
coarse sea salt, for topping


  • Preheat the oven to 375 F. Line two baking sheets with parchment paper and set aside.
  • In a small bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt.
  • In a liquid measuring cup combine olive oil, both sugars, applesauce, and vanilla extract. Whisk together until well combined.
  • Slowly add the wet ingredients to the flour mixture stirring together with a wooden spoon until the wet ingredients are fully incorporated. You can also do this in a stand-up mixer if you’d like. Add the chocolate chips and fresh rosemary and mix until they are combined.
  • Scoop cookies onto the prepared baking sheet. Each cook should be about 2 tablespoons in size. Press down slightly and bake the cookies for about 11 minutes.
  • When cookies are done, they should have a crisp outer layer but the inside should still be slightly underdone. This is how we get our chewy texture. Remove the cookies from the oven. Tap on the counter to get the cookies to settle and sprinkle with coarse sea salt. Let the cookies cool on the baking tray for 5 minutes before transferring to a wire cooling rack to cool completely.
  • Once cookies are completely cool, store them in an airtight container at room temperature for up to 5 days.


Serving and Storing – Once cookies are completely cool, store in an airtight container at room temperature for up to 5 days. Raw dough can be frozen for up to 2 months.Make it in Advance – If you only want to make only a few at a time, you can store the remaining dough in the freezer. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large ziplock bag and return to the freezer. You can store the cookies this way for up to 2 months. When you’re ready to bake, remove from freezer and bake!Recipe Tips

  • The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
  • Do not overmix the dough. Overmixing encourages the gluten to develop making your cookies gummy and dense.
  • Pull cookies out of the oven when they are slightly underdone. I found 11 minutes to be the perfect baking time but this will vary from oven to oven. They will continue to harden as they cool, giving you a crispy outside with a deliciously fudgy and chewy center.

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