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