Chocolate Chunk Cookies

1 cup non-hydrogenated vegan margarine

¾ cup granulated sugar

¾ cup brown sugar, tightly packed

1 Tbsp arrowroot powder

¼ cup non dairy milk

2 tsp vanilla

2 ¼ cups unbleached all purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 ½ cups chocolate chunks

3 Tbsp freshly minced rosemary

truffle salt to taste

Preheat your oven to 375 degrees and line a cookie sheet with parchment paper.  In a large mixing bowl, cream the margarine and sugars with a hand mixer.  Add the arrowroot, non dairy milk, and vanilla and mix until smooth.  Sift in the flour, baking soda, baking powder, and salt.  Mix on low until just incorporated.  Fold in the chocolate chunks and fresh rosemary.  Roll dough into a ball using ⅛ cup for measurement.  Place 6 cookies on a sheet and slightly flatten with your hand. Bake for 10-12 minutes, until edges are golden.  Cool on the cookie sheet for five minutes, and then transfer to a cooling rack.