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Rosemary-Pecan Cookies

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Ingredients

1 ¼ cups blanched almond flour
Pinch of sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
2 tablespoons agave nectar
1 teaspoon vanilla extract
1 tablespoon minced fresh rosemary
½ cup pecans, finely chopped

Directions

Preheat oven to 350 degrees. 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.

Line a baking sheet with parchment paper. Form dough into ½-1 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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