Walnut Rosemary Cookies
Thanks to Shape
- 1 1/4 cups blanched almond flour
- 1/8 tsp sea salt
- 1/4 tsp baking soda
- 1/4 cup grapeseed or canola oil
- 2 tbsp light agave nectar
- 1 tsp vanilla extract
- 1 tbsp chopped rosemary
- 1/2 cup chopped walnuts
Preheat oven to 350°F
Line 2 large baking sheets with parchment paper.
In a large bowl combine almond flour, salt and baking soda.
In a smaller bowl whisk together oil, agave, and vanilla.
Stir wet ingredients into the almond flour mixture until thoroughly combined, then gently fold in the rosemary and walnuts.
Spoon dough one tablespoon at a time onto prepared baking sheets.
Place sheets in the oven and bake for 6 to 7 minutes until lightly golden.
Cool on baking sheets before serving.
Nutrition Score per serving:
Serving size 1 cookie
74 calories, 7 g fat, < 1 g saturated fat,
3 g carbs, 2 g protein, 1 g fiber,
15 mg calcium, < 1 mg iron, 25 mg sodium
Side note, this is on my to-do list, so I have yet to take on this recipe and therefore want to say:
I am apprehensive about the rosemary, so if you are too, then my suggestion is maybe test a few with and a few without it to find out how you really feel. That's my plan.
Secondly, I was recently told that to slim down people are using the agave nectar as a substitute for honey. So if you're thinking that's also a deal breaker, go ahead and try it with a light honey instead. Happy cooking!