\r\n \r\n Rosemary Pecan Cookies
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\nMakes 24 / Rosemary adds a surprisingly sumptuous flavor to these button cookies, while almond flour provides protein and nutrients. They are less sweet than a typical cookie, but highly addictive. Ingredient tip: Grapeseed oil lends a buttery taste.
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\n1 1/4 cups blanched almond flour
\nPinch of sea salt
\n1/4 teaspoon baking soda
\n1/4 cup grapeseed oil
\n2 tablespoons agave nectar
\n1 teaspoon vanilla extract
\n1 tablespoon minced fresh rosemary
\n� cup pecans, finely chopped
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\n1. Preheat oven to 350�. In a medium bowl, combine almond flour, salt, and baking soda. In a small bowl, whisk together oil, agave, and vanilla. Mix wet ingredients into dry. Fold in rosemary and pecans.
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\n2. Line a baking sheet with parchment paper. Form dough into �- to 1-inch balls and press onto prepared baking sheet. (If batter gets sticky, wet hands before forming cookies.) Bake for 6–7 minutes, until golden. Cool on baking sheet.
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\nPER SERVING (2): 149 cal, 14g fat (3g mono, 4g poly, 1g sat), 0mg chol, 3g protein, 6g carb, 2g fiber, 54mg sodium
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\nhttps://deliciouslivingmag.com/food/r...ies/index.html\r\n

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