Grain Free Rosemary Honey Cookies

My herb garden is going WILD!

I got a raised gardening box for my birthday back in April and have been loving my morning routine of going out to water my herbs and veggies before the heatwave kicks in. Who am I kidding? I go outside at 6am and I’m already sweating.

Anywaaaay, HERBS!

The humidity has been helping my herb garden thrive. Before the weather cools and I freeze my herbs in ice cube trays to use in soups (I’ll share a post on this soon), I have been trying to make the most of what my plants are giving me so they can keep growing into the end of this season.

Rosemary is my favorite by far. Paired with chocolate, it’s even better.

Almond flour is pretty expensive, so if you wanted to keep these cookies grain free, I’d recommend swapping for a GF 1:1 flour and adding some extra milk or olive oil as needed to keep them moist. We’re not working with any gluten here so don't worry about over mixing the dough!

Rosemary Olive Oil Grain Free Cookies

Ingredients

Dry:

1 + 3/4 cup (184g) almond flour

1/4 cup chopped vegan dark chocolate (use code kailee15 for a discount)

1/4 cup coconut sugar

2 tbsp packed rosemary sprigs

2/3 tsp sea salt

1/2 tsp baking powder

Wet:

1 egg

2 tbsp honey

2 tbsp olive oil

1 tbsp nut milk (I prefer unsweetened cashew milk. Much thicker than almond milk!)

1 tsp vanilla extract

Instructions:

1. Add 1 tbsp olive oil, rosemary, coconut sugar, & milk to a pan on a medium low flame. Stir until it starts to bubble. Remove from the heat and continue to stir until bubbling subsides. Allow to cool and thicken

2. Thoroughly mix the almond flour, sea salt, & baking sodain a bowl

3. Whisk the egg, honey, & remaining tbsp olive oil in a separate bowl until combined

4. Once the rosemary sugar mixture is thick and closer to a syrup consistency and cooled, whisk that into the egg mixture

5. Combine the wet and dry ingredients

6. Add chocolate into the dough until evenly incorporated

7. Refrigerate dough for at least 15 minutes to ease the scooping process

8. Scoop into 9 cookie dough balls, then flatten with a wet hand or fork (sticky dough probs)

9. Bake at 350 for 18-20 minutes