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Rosemary Pecan Cookies

These gluten-free and dairy-free cookies are full of flavor and nutrients. Double the recipe so you can have plenty to share (your friends are going to want more!).



  • 1 1/4 cups blanched almond flour

  • 1 pinch (1/16 t) sea salt

  • 1/4 t baking soda

  • 1/4 cup grape seed oil (this lends a tasty buttery flavor)

  • 2 T raw (preferably local) honey

  • 1 t vanilla extract

  • 1 T minced fresh rosemary

  • 1/2 cup pecans, finely chopped



In a medium bowl, combine almond flour, salt, and baking soda.


In a small bowl, whisk together oil, honey and vanilla.


Mix wet ingredients into dry.


Fold in rosemary and pecans.


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.

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