If you haven’t noticed, I’m all about the 1 bowl concepts. There is something about a hassle free recipe that just calls to me. Once you realize you can cut out steps, it’s hard to embrace traditional recipes again. That being said, we’ve done a myriad of 1 bowl cookies and cakes, because they deliver every time!
Cookies typically require you to beat butter and sugar together. However you can easily skip this step and just throw in some melted coconut oil or butter. While I love my standing mixer, it can be a pain to clean, so 1 bowl recipes are my favorite!
When thinking of the next best cookie recipe, I knew we had to explore a lemon rosemary. For some the herb/fruit combo may be a new thing leaving you questioning what the final result would be. If there is one thing I stand by with baking, it’s combining fruit and herbs. Herbs just add another dimension of flavor that can’t be replicated with extracts. One of my personal favorite combos, is lemon and rosemary!
To date I’ve done a variety of lemon rosemary recipes, but never a cookie. While I knew this recipe would be a hit, I knew it would also be a miss for many. However, I just couldn’t pass up testing this concept and I’m so glad I did because they came out so good!
What’s great about this recipe? Everything! It’s quick, easy, affordable, packs lemon zest + juice, strong notes of rosemary, require no beating of butter and sugar, no flax eggs, just one bowl, they have a chewy texture, are perfect for any season, and just such a fun modern spin on the classic sugar cookie!
If you love all things lemon or rosemary, you have to try these new 1 Bowl Vegan Lemon Rosemary Sugar Cookies!
In a large bowl, whisk together the sugar, brown sugar, salt, lemon zest, rosemary, and softened butter until combined.
Add room temp non-dairy milk, lemon juice and vanilla, until all sugar has dissolved and the batter is smooth.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
Cover and chill the dough in the fridge for a minimum of 2hrs or overnight. The longer the better!
Preheat oven to 350°F (180°C).
Make 1 ice cream scoop of batter, then roll in sugar (optional) and place on a baking sheet lined with parchment paper. Pop the baking sheet in the fridge for 10 mins or so to chill again before baking.
Bake for 10-12 minutes, or until cookies just begin to brown on the edges. Allow to cool for 10-15, then place on cooling rack to fully cool.