Paleo Rosemary Shortbread Cookies
Servings: 18 cookies
In need of something slightly sweet that is Paleo and gluten-free - something to take to a picnic? Or to finish off a meal? Try this Paleo shortbread cookie recipe!
- 1/2 cup Butter (softened)
- 3 tbs Honey
- 1 tsp Fresh Rosemary (minced)
- 2 cups Almond Flour
- 1/2 tsp Salt
In a large bowl using a hand mixer, mix together the butter and honey.
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.
With your hands, bring the batter together into a ball and then roll into an 8-inch long log (about 2 inches wide).
Wrap in plastic wrap and refrigerate for at least an hour, or if freezing, do so at this point.
After thoroughly refrigerated, preheat the oven to 300 F.
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.
Place on a baking sheet, separated by at least an inch.
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).
*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.
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