Last year I posted my AIP Lavender Shortbread Cookies which are suitable for those on the Autoimmune Paleo diet (no nuts, seeds, dairy, etc). As good as they are, if you are just coming from a more standard, gluten-filled, high salt, high sugar American diet they might be a bit bland for your palate (or if you are serving these to non-Paleo friends they might find them that way). I, however, have made these Paleo Rosemary Shortbread cookies now for years and they are so good that I've had my non-Paleo friends raving about them.

Paleo Rosemary Shortbread Cookies

They have a hint of sweetness and a hint of saltiness so they are great for people who aren't overly into sweets, but yet good enough for those who are. I love to make a batch of these for picnics we go on – whether it is to the park, the zoo, or even indoors at a museum. The best part of these is that you can mix up the batter whenever you want and freeze it. Then when you have a need for them simply slice and bake. Freshly baked cookies with minimal effort.

Paleo Rosemary Shortbread Cookies

I obviously included rosemary as a flavor in these but you could replace it with lavender, or throw in some orange or lemon zest, or even remove any additional flavoring and just have plain shortbreads as well (though if you do that I might lessen the salt to an 1/8 tsp or so).

Paleo Rosemary Shortbread Cookies

Preparation 1 hour, 10 minutes Cook Time 15 minutes Serves 18 cookies     adjust servings


Ingredients

  • •1/2 cup Butter, softened
  • • 3 tbs Honey
  • • 1 tsp Fresh Rosemary, minced
  • • 2 cups Almond Flour
  • • 1/2 tsp Salt

Instructions

  1. In a large bowl using a hand mixer, mix together the butter and honey.
  2. Add the rosemary, almond flour, and salt and mix well (about 30 seconds). You want to mix it until you are able to pinch together some with your fingers and it easily sticks together.
  3. With your hands, bring the batter together into a ball and then roll into an 8-inch long log (about 2 inches wide).
  4. Wrap in plastic wrap and refrigerate for at least an hour, or if freezing, do so at this point.
  5. After thoroughly refrigerated, preheat the oven to 300 F.
  6. Remove the dough from the plastic wrap and slice into 1/4 inch slices (you should have around 16-18). If you had frozen them you might have to wait a few min before you can slice them.
  7. Place on a baking sheet, separated by at least an inch.
  8. Bake for 15 min or until the edges start to brown. If baking from frozen you may have to add an additional few minutes until done (really depends on the temp of your oven).

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Recipe Notes

*If your oven tends to run hot, lower the temp to 275 F since I've found these will flatten if exposed to anything hotter than 325 F.

Paleo Rosemary Shortbread Cookies - a gluten-free dessert recipe that is perfect for picnics and any time you want a bit of savory sweetness
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