Paleo Rosemary Hazelnut Short Bread Cookies

Rosemary Hazelnut Shortbread Cookies

Yields: Approximately 2 dozen

These cookies will melt in your mouth and are easy on blood sugar levels!!! Can’t ask for more than that of a cookie.


2 1/2 cups almond flour

1/2 tsp. Real Salt

½ tsp. baking soda

1 cup hazelnuts, toasted and coarsely chopped

2 tsp. fresh rosemary, finely chopped

½ cup soft grass-fed butter

1 Tbps. Vanilla extract

1/3 cup maple syrup

2 Tbsp honey (optional-it depends on your sweet palate)


Toast hazelnuts in a sauté pan over med-high heat for about 5 minutes, tossing/turning the nuts frequently. Let cool while you combine the dry ingredients in a large mixing bowl. And the wet ingredients in a smaller bowl.

Coarsely chop the cooled hazelnuts and add to the dry mixture and toss.

Mix the wet ingredients into the dry ingredients.

Make two 1 1/2 inch in diameter rolls by putting half of cookie dough on edge of parchment paper. Roll parchment paper over the dough a few times gently molding the dough into a 8-10 inch tootsie roll. Repeat. Chill the dough in the freezer for 1 hour.

Preheat the oven to 350 ten minutes before removing dough from freezer.

Remove dough from freezer, remove from parchment paper and slice into ½ inch chunks. Place cookies on parchment lined cookie sheet and bake at 350 for 7-10 minutes.

Fun facts about Rosemary: it can reduce inflammation, relieve pain, protect the immune system, stimulate circulation, detoxify the body, protect from bacterial infections, prevent premature aging, and heal skin conditions, boost memory, and improve mood,

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