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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.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 16 cookies


  • 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


  • 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.