Rosemary Chocolate Chip Cookies

1/2 coconut oil, softened (use refined unless you want the coconut-y taste of unrefined)

2 Tbs fresh chopped rosemary

1/3 cup light brown sugar

1/4 cup granulated unrefined sugar

1/4 cup unsweetened almond milk

1 Tbs ground flax seeds

2 tsp vanilla

1 1/3 cups whole wheat flour

1/2 tsp salt

1/2 tsp baking soda

1/2 cup dark chocolate chips

Combine oil, rosemary and both sugars until smooth, about a minute. Add milk and flaxseeds and combine. Then stir in the vanilla. Combine half of the dry ingredients and stir into the mixture, then add the second half, along with the chips, and combine until no dry flour remains. Scoop onto lined cookie sheets (makes about 2 dozen cookies), slightly flatten with your hand, and bake at 350 for 10 to 12 minutes, until light golden.