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.
- 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: