Rosemary Pecan Cookies
Adapted from Delicious Living
A gluten-free cookie thats not too sweet for those days when you want a little home-baked treat.
Prep Time
45 minutes
Cook Time
30 minutes
Yield
24 Servings
Ingredients
1 1⁄4 cups flour, almond
1⁄4 teaspoon baking soda
1⁄4 cup oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 tablespoon rosemary, fresh
1⁄2 cup pecans
Instructions
Preheat oven to 350. In a medium bowl, combine almond flour, salt, and baking soda. In a small bowl, whisk together oil or butter, maple syrup, 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 (wet hands if batter is too sticky). Bake for 6-7 minutes, until golden. Cool on baking sheet and transfer to air-tight container. Makes about 2 dozen small cookies.
Notes
Almond flour is available in Aisle 1.