|Source||Adapted from Delicious Living|
|Prep time||45 minutes|
|Cooking time||30 minutes|
|Total time||1 hour, 15 minutes|
A gluten-free cookie thats not too sweet for those days when you want a little home-baked treat.
Preheat oven to 350. In a medium bowl, combine almond flour, salt, and baking soda. In a small bowl, whisk together oil or butter, maple syrup, 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 (wet hands if batter is too sticky). Bake for 6-7 minutes, until golden. Cool on baking sheet and transfer to air-tight container. Makes about 2 dozen small cookies.
Almond flour is available in Aisle 1.