Paleo Rosemary Hazelnut Short Bread Cookies

Rosemary Hazelnut Shortbread Cookies

Yields: 3 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.

Ingredients:

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)

Directions:

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,

Leave a Comment