The search is over. I found the perfect cookie. Light and crunchy, gluten-free and refined sugar-free. Quick and easy.
It took me a while to find this but here it is. I’ve made this cookie several times but now I’ve finally perfected it.
The flavor is properly balanced and the texture, perfect.
It lightly crumbles into your mouth.
I can usually make 14 – 16 cookies with this recipe. With only 2 tablespoons maple syrup as a sweetener. I feel like I can just eat the whole batch and not feel guilty about it.
Pairs perfectly with an afternoon cup of tea.
If rosemary isn’t your thing, it’s optional. You can simply omit it.
A definite must try. You’ll be glad you did!
Rosemary Almond Shortbread Cookies Gluten-Free
The search is over. I found the perfect cookie. Light and crunchy, gluten-free and refined sugar-free. Quick and easy.
Ingredients
- 1 cup almond flour
- 1/4 cup arrowroot starch
- 1 tablespoon fresh rosemary chopped
- 2 tablespoon + 2 teaspoons (40 ml) ghee or grass-fed butter melted
- 2 tablespoon maple syrup
- 1/2 teaspoon pure vanilla extract
- Pinch of sea salt
Instructions
- Preheat oven to 325 degrees Fahrenheit. Line baking sheet with parchment paper.
- Mix together almond flour, arrowroot, and rosemary in a medium-size bowl.
- Mix together melted ghee or butter, maple syrup, vanilla and sea salt.
- Pour wet ingredients into dry ingredients. Blend well.
To maintain a more evenly shaped cookie:
- Form dough into a log. Refrigerate for 1-2 hours.
- Cut into slices.
- Bake 18 - 20 minutes or until lightly browned.
For a quicker version:
- Roll dough into balls and slightly flatten on the baking sheet.
- Bake 18 - 20 minutes or until lightly browned.
Lovely recipe. I used my home-grown rosemary and it was such a fine touch for the cookies. Simple and delicious.
Thank you very much for sharing.
Thank you Mary Jo. I’m so happy you enjoyed it. 🙂