Rosemary Pecan Cookies
  • 1 1/4cups blanched almond flour
  • 1pinch sea salt
  • 1/4teaspoon baking soda
  • 1/4cup grapeseed oil
  • 2tablespoons agave nectar
  • 1teaspoon vanilla extract
  • 1tablespoon minced fresh rosemary
  • 1/2cup pecansfinely chopped
  1. Preheat oven to 350º. In a medium bowl, combine almond flour, salt, and baking soda. In a small bowl, whisk together oil, agave, 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, wet hands before forming cookies.) Bake for 6–7 minutes, until golden. Cool on baking sheet.
Recipe Notes
Nutrition Facts
Rosemary Pecan Cookies
Amount Per Serving
Calories 149 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Sodium 54mg 2%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (2cookies): 149 cal, 14g fat (3g mono, 4g poly, 1g sat), 0mg chol, 3g protein, 6g carb, 2g fiber, 54mg sodium