Rosemary Pecan Cookies

Submitted by: Nikki Orth

Servings: 12-14 cookies

Ingredients: 1 1/4 c. almond flour or almond meal
½ c. pecans, finely chopped
1/4 c. grapeseed oil (I sometimes use olive, could also use other oils such as coconut, macadamia, hazelnut, grassfed butter(melted), or avocado)
2 Tbsp. Grade B maple syrup (can use less or substitute with honey)
1 Tbsp. minced fresh rosemary
1 tsp. Gluten-free vanilla extract
1/4 tsp. baking soda
Pinch of sea salt

Instructions: 1. Preheat oven to 350º. In a medium bowl, combine almond flour, salt, and baking soda.
2. In a small bowl, whisk together oil, syrup (or alternative), and vanilla.
3. Mix wet ingredients into dry.
4. Foldin rosemary and pecans.
5. Line a baking sheet with parchment paper. Form dough into ½- to 1-inch balls and press onto prepared baking sheet. (If batter gets sticky, add some coconut flour before
forming cookies.)
6. Bake for 6–7 minutes, until golden. Cool on baking sheet.

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.