This recipe is from a newly discovered cookbook: ” The Gluten-Free Almond Flour Cookbook” by Elana Amsterdam. Almond flour used in most of her recipes is high in protein and gives this cookie a buttery flavor. The rosemary and hazelnuts lend a savory flavor I find so delightful in a cookie. You can eat this dessert guilt free!
2 ½ cup blanched almond flour
½ tsp. sea salt
½ tsp. baking soda
1 cup hazelnuts, toasted and coarsely chopped
1 Tbsp finely chopped fresh rosemary
½ cup grape seed oil
5 Tbsp. agave nectar or honey
1 tbsp vanilla extract
Preheat oven to 350 degrees F
Line cookie sheets with parchment paper or use a silicon baking sheet.
In a large bowl combine almond flour, salt, baking soda, hazelnuts and rosemary. In a medium bowl, whisk together the grapeseed oil, agave nectar, and add vanilla. Stir the wet ingredients into the almond flour mixture until thoroughly combined.
Roll the dough into a large log, 2 ½ inches in diameter, then wrap in parchment paper. Place in freezer for one hour until firm. Remove log from f freezer and cut it into ¼ inch slices with a wet knife.
Transfer slices onto the prepared baking sheets leaving 2 inches between each cookie.
Bake 7-10 min, until brown around edges. Let cookies cool on baking sheet for 30 min. then serve.