Rosemary adds a surprisingly sumptuous flavor to these gluten- and dairy-free button cookies, while almond flour provides protein and nutrients. They are less sweet than a typical cookie, but highly addictive! Ingredient tip: Grapeseed oil lends a buttery taste.
Recipe Ingredient Details:
1 1/4 cups blanched almond flour
1 pinch sea salt
1/4 teaspoon baking soda
1/4 cup grapeseed oil
2 tablespoons agave nectar
1 teaspoon vanilla extract
1 tablespoon minced fresh rosemary
1/2 cup pecans (finely chopped)
Preheat oven to 350º. In a medium bowl, combine almond flour, salt, and baking soda. In a small bowl, whisk together oil, agave, and vanilla. Mix wet ingredients into dry. Fold in rosemary and pecans.
Line a baking sheet with parchment paper. Form dough into ½- to 1-inch balls and press onto prepared baking sheet. (If batter gets sticky, wet hands before forming cookies.) Bake for 6–7 minutes, until golden. Cool on baking sheet.
Recipe Additional Notes:
PER SERVING (2cookies): 149 cal, 14g fat (3g mono, 4g poly, 1g sat), 0mg chol, 3g protein, 6g carb, 2g fiber, 54mg sodium
Fri, 2010-10-01 13:13