Matt & BeaU

We're based in New Orleans and we cover healthy recipes, travel tips, men's fashion, interior design, and anything else our little gay hearts fall in love with.

Citrusy Chocolate Chip Cookies with Rosemary Salt (GF)

Citrusy Chocolate Chip Cookies with Rosemary Salt (GF)


In case you missed last week’s chocolate "brookies" post where Beau lovingly referred to me as a pretty relaxed “dude,” here’s a PSA: I’m a pretty relaxed dude. My dude-like relaxation came into full swing twice in the last few days and I’ve gotta tell ya this whole going with the flow situation is great.

Ok so first, it was on Halloween. Halloween is a bfd in New Orleans, and possibly the only place in the world where adults who won't grow up have more fun than actual children do. Like literally I don't think we saw a single trick-or-treater but I absolutely saw a bunch of half naked people with eyeliner and fake blood portraying some pretty messed up stuff, and yeah, it was awesome.

But so the thing about the night of ghouls and undead people is just the sheer mass of things there is to do and trying to figure out which one is going to have the most candy and/or tequila. Which is why I have developed my one-step guide to having an amazing Halloween that I'm going to share it with you now. Are you ready? Here’s the one-step plan: don't make a plan. This may seems obvious to some, but when you’re used to having someone like Beau making Google calendar invites for dinner parties, you start to feel like your lack of planning is reckless. But y’all, it was a good idea.

I put in hours of work for a costume I ended up never even wearing (kinda realized everyone was going as Eleven from Stranger Things) and pieced together a pretty amazing space hillbilly drag queen number that really let my freak flag fly in a way that only Halloween could allow. It was incredible. Emboldened by that total win, Beau and our bff Camille and I embarked on a full night of zero planning and found ourselves in 1 block party, 2 clubz, and eventually a big haunted warehouse dance situation where I was the only space hillbilly drag queen AND got to twirl around in a smoke machine. SUCCESS.

The second time my perfectly zenned out Buddha-like demeanor came into play (OK maybe I’m being a little excessive) was when we were trying to figure out exactly how we wanted to use this coconut flour from our friends over at Bob’s Red Mill.  Beau has a background in gluten free baking so he was all about doing some kind of cookie situation but didn’t know what direction they should really go in. My solution: raid the pantry, pick out the delicious things, bake into cookie. It turned out rad and now we’ve got a full platter of gluten free chocolate chunk cookies, some with a hint of lemon and some with a hint of orange, topped with rosemary salt for that extra “hell yes” factor. Because we're using coconut flour, they're a little more cakey then typical gluten-filled cookies, but we're super into that!

We've got the recipe below, and we’d recommend making and eating them as quickly as possible, preferably with a large glass of almond milk while watching reruns of your favorite 90s sitcom. Enjoy, cuties!



Citrusy Chocolate Chunk Cookies with Rosemary Salt (GF)
Makes a dozen

  • 1/3 cup coconut oil, in liquid form (could also use vegetable oil)
  • 2/3 cup white sugar
  • 2 large eggs, whisked together
  • 2 vanilla beans, scraped
  • 1/2 cup Bob's Red Mill Coconut Flour
  • 1/4 tsp baking soda
  • 1/8 teaspoon + 1 tablespoon salt, divided
  • 1/2 cup semi-sweet chocolate chunks (or chips)
  • 1 teaspoon lightly packed orange zest or 1/2 teaspoon lemon zest (we made one batch each way!)
  • 1 medium rosemary sprig
  1. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, 1/8 teaspoon salt, sugar, baking soda, scraped vanilla beans, and zest.
  3. In a separate bowl, combine oil and eggs and whisk until smooth.
  4. Add oil and egg mixture to dry ingredients and stir until uniformly thick, then fold in chocolate chips.
  5. Chill dough in refrigerator 30 minutes.
  6. While chilling, add 1 tablespoon salt and the leaves of one medium rosemary sprig in a blender. Pulse to grind leaves and combine. Set rosemary salt aside.
  7. When finished chilling remove dough from fridge. Coat your hands lightly in a little oil and scoop one tablespoon of dough into your hand. Use your palms to roll into a perfectly round ball and place onto the lined pan. Repeat with remaining dough, re-coating your hands with oil as necessary, until you've got 12 dough balls.
  8. Return fulls sheet of dough balls to the refrigerator for 15 more minutes of chilling. Preheat oven to 350*. 
  9. Remove the pan of cookie dough from refrigerator. Use your thumb to very gently press down into the center of each cookie to slightly flatten the balls. Sprinkle your rosemary salt onto each cookie. 
  10. Bake 12 minutes on the center rack, remove from oven and give another gentle sprinkle of rosemary salt. Let cool completely before serving.

Notes:

  • These cookies are best enjoyed the first day! They'll get softer after the first day but can be enjoyed up to three days later.
  • To make firm if serving the next day, pop them in the freezer or fridge for about twenty minutes right before eating! This works surprisingly well!

 



Thanks so much to Bob's Red Mill for sponsoring this post! All opinions are our own.


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