Paleo rosemary shortbread cookies, low carb, sugar free
Sometimes you just need a tasty treat with a good crumb infused with buttery goodness. These cookies are not only easy to make, but they also make a great base recipe for whatever flavours you might be missing since starting your health journey. With it being the start of May, I was tuning Autumn vibes of citrus and warming spices, hence the rosemary and mandarin.
These cookies can also be made dairy-free (making them vegan-friendly too) if you substitute butter for coconut oil. However, note that cookies will not form the same, so if you use coconut oil, I’d recommend skipping the refrigeration step and pressing the dough into a slice tray to bake as one whole piece.
Prep time: 10 minutes mixing, 1 hour + refrigeration
Cook time: 15 minutes
- ½ cup butter, chopped and softened to room temperature (don’t melt, unless you’re making a slice)
- 2 cups almond meal
- 4-5 tbsp Natvia (stevia/erythritol blend) OR 3-4 tbsp honey
- 1/2 tsp salt
- 1 tbsp fresh rosemary
- Zest of 1 lemon, orange, or mandarin
- Dark chocolate (optional)
- In a large bowl, use a hand mixer or wooden spoon to cream the butter and sweetener.
- Add the almond flour, salt, rosemary, and zest. Mix well to form a dough.
- Shape into cookies dough roll (about 20 cm long, 5 cm thick) and wrap in greaseproof paper. Refrigerate for at least an hour or store in the freezer to bake at a later date.
- Once the cookie dough is firm, preheat your oven to 160 C.
- Remove the dough from the wrap and slice with a sharp knife into 1.5-2 cm slices.
- Place on baking sheets and garnish with a few flakes of zest, rosemary, and or flaky salt, pressing the garnish into the cookie gently.
- Bake for 15 min or until the edges start to brown. The cookies will be soft, but will firm up once they cool.
- Cool for several minutes before removing from the pan.
- For something extra special, dip or drizzle with dark chocolate once the cookies are cool.