Okay, so I know I’ve been attempting to limit the nut consumption recently, but it’s so dang HARD!

One reason is these little pieces of amazing known as Rosemary Pecan Cookies. Good for breakfast, good with coffee, good for an afternoon snack, good for dessert. Just plain goodness.

I was recently introduced to these by a classmate at Bauman College. They are only slightly sweet and can be modified in many different ways to suit various tastes and diet preferences.

I made them with olive oil and I also added a bit of coconut flour to lessen the “sticky” factor. Only a single tablespoon of sweetener is necessary (or none at all for strict Paleo) but for the sweet toothed folks you can increase it by another Tablespoon (now lets not get carried away…)

Rosemary Pecan Cookies

1 1/4 c. almond flour or almond meal

½ c. pecans, finely chopped

1/4 c. grapeseed oil (I used olive, could also use other oils such as coconut, macadamia, hazelnut, or avocado)

2 Tbsp. Grade B maple syrup (can use less, I used 1 T. honey)

1 Tbsp. minced fresh rosemary

1 tsp. vanilla extract (alcohol-free)

1/4 tsp. baking soda

Pinch of sea salt

Directions:

1. Preheat oven to 350º. In a medium bowl, combine almond flour, salt, and baking soda.
In a small bowl, whisk together oil, syrup (or alternative), and vanilla. Mix wet ingredients into dry. Fold
in rosemary and pecans.

2. Line a baking sheet with parchment paper. Form dough into ½- to 1-inch balls and
press onto prepared baking sheet. (If batter gets sticky, add some coconut flour before
forming cookies.) Bake for 6–7 minutes, until golden. Cool on baking sheet.

Makes about 12-14 cookies