Delicious Living
  • 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)

Rosemary Pecan Cookies

Elana Amsterdam | Delicious Living
  • Serves: 12 people
  • Calories per serving: 149

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.

  1. 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.
  2. 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.

PER SERVING (2cookies): 149 cal, 14g fat (3g mono, 4g poly, 1g sat), 0mg chol, 3g protein, 6g carb, 2g fiber, 54mg sodium

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