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.
Rosemary Pecan Cookies
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Instructions
- 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 Notes
Nutrition Facts
Rosemary Pecan Cookies
Amount Per Serving
Calories 149
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Saturated Fat 1g
5%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Sodium 54mg
2%
Total Carbohydrates 6g
2%
Dietary Fiber 2g
8%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (2cookies): 149 cal, 14g fat (3g mono, 4g poly, 1g sat), 0mg chol, 3g protein, 6g carb, 2g fiber, 54mg sodium
