Rosemary is a magical and delicious herb, goes great in sweet and savory dishes, and is totally unexpected, but so right in cookie form. Rosemary is an immune booster, it improves mood, and hormone imbalances, and has even been shown to increase memory retention. It is so special and really loves to come in and clear things out (in a good way). Eat a cookie, feel better!
Also, I love sweet things, but there has to be salt and something interesting happening. At higher altitudes, salt is so important to add to your sweet thangs because it enhances that sweetness making it more available to your tastebuds. Everything is a balance and this recipe is no exception. This recipe is totally inspired by Elana Amsterdam of elanaspantry.com, and I highly recommend checking this lady’s recipes and blog out. She wrote the book on baking with almond flour, and I always love trying different recipes of hers!
These are totally freezable, low sugar, and fast to make. There is no gluten, eggs or dairy, and they are so easy! Enjoy enjoy!
2 1/2 cups blanched almond flour
1 teaspoon sea salt
1/2 teaspoon baking soda
1 cup toasted hazelnuts, chopped
2 Tablespoons fresh rosemary, chopped fine
1/2 cup coconut oil (be sure to warm the coconut oil and measure it in a liquid measuring cup, which is different than a dry measuring cup)
5 Tablespoons of maple syrup
1 Tablespoon vanilla extract
For the topping:
Melt a1/2 cup of chocolate that has 65%-75% cocoa content, on low on the stovetop. Some chocolate chips are in this category and Chocolove makes a 73% bar that melts nicely. I also add a tablespoon of butter to make it shine, and because well, Butter is awesome. Turn off the heat, but make sure it is spreadable for the cookies.
Make your Cookies:
First preheat your oven to 350 F degrees. Spread the raw hazelnuts onto a baking sheet and pop them in the oven for about ten minutes or until they smell fragrant and look golden brown. Mix all the dry ingredients well in a large bowl, except the hazelnuts, and then add coconut oil, maple syrup and vanilla extract. Mix the hazelnuts in, and you may want to use your hands at this point.
Once combined, roll the dough into a long log on parchment paper, and pop it in the freezer for about an hour, or until the log is solid. Take it out and cut it into 1/4-1/2 inch slices. I usually double this recipe and save a log in the freezer for snow days…or any day really.
Bake for 7-10 minutes until golden on the edges. Let the cookies cool completely and then spread the chocolate on half of each cookie.
XO, and happy baking,
Tara of The Wild and the Tamed