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Skype: MaureenA.West
Email:  Maureen@MaureenWest.net

Nutrition therapy is not intended as a diagnosis, treatment, prescription or cure for any disease, mental or physical, and is not intended as a substitute for regular medical care. The contents of this website are for information purposes only. Never disregard professional medical advice, or delay seeking medical advice or treatment, because of information contained in this website.

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!).

 

Ingredients:

  • 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

Directions:

 

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.