I must admit I was skeptical using rosemary in a cookie recipe for the first time.
But I took the chance and never once regretted it.
One bite of these petite nutty treasures, and you might even want to grow your own rosemary plant just for this recipe!
- 2 1/3 c. almond meal
- 1/4 t. pink salt*
- 1/2 t. baking soda
- 1/2 c. unrefined coconut oil*
- 1/4 c. maple syrup*
- 2 t. vanilla extract
- 1 T. + 1 t. fresh rosemary*, minced
- 1 c. toasted pecans, finely chopped
Yield: about 28 cookies
If you love the texture of traditional Sandies, but don’t want all the sugar (and other unhealthy ingredients), these Rosemary Sandies are a great (gourmet!) alternative.
The unrefined coconut oil is packed with powerful nutritional benefits (I rave more about it here in my Summer Squash Aplenty Bread recipe), the nut flours are loaded with protein, and the sugar is kept to a minimum. And it tastes good.
What more can you ask from a healthy cookie?
Measure out a cup of chopped or whole pecans and place them in a dry skillet.
Toast them on the stove top under medium heat for about five to seven minutes, until you begin to smell their rich aroma.
Slide them onto a paper plate to cool. Once cool, finely chop them in a food processor or hand-cranked nut chopper. Set aside.
Preheat your oven to 350°.
In a large mixing bowl, mix together the dry ingredients, including the finely chopped pecans.
In a small bowl, mix together the coconut oil, maple syrup, and vanilla. Set aside.
Note: if the temperature in your kitchen or pantry is below 76°F, the coconut oil will be solidified and need to be warmed up before measuring. Let it cool slightly before mixing in the other ingredients.
Now, if you have a rosemary plant growing in your garden–good for you!
Go out and snip off several three-inch sprigs and mince them up. If not, never fear, store-bought sprigs will do just fine.
Use a rubber spatula to scrape the oil-syrup mixture into the dry ingredients bowl and mix thoroughly.
Add the minced rosemary and mix again.
Using a one-inch melon baller or a small teaspoon, form the dough into rounds and place on two parchment paper-lined cookie sheets.
Once all the rounds are ready, smash each one slightly with your fingers to form disks.
Bake for 12-14 minutes at 350°, switching the top and bottom cookie sheets half way in the cooking time.
Cool on a wire rack.
Store, tightly wrapped, in your refrigerator or freezer.
Rosemary Sandies are a good-for-you alternative to salty snack foods and sugary desserts.
I love to eat these little gems straight out of the freezer or curled up on the couch with a cup of green tea (or a glass of wine at the end of a long day. Ahh, that’s better).
They make a perfect snack while I’m preparing dinner or anytime I want a not-too-sweet treat.
If you don’t have:
- fresh rosemary: use a heaping teaspoon of dried crushed rosemary instead.
- coconut oil: grape seed oil is a healthy, albeit less aromatic substitute. Extra-virgin olive oil can also work, but the flavor may be too strong for some.
- (Himalayan) pink salt: any table salt will do. If you choose to use Kosher salt, use a heaping half teaspoon.
- melon baller: a small spoon works just fine. However, I like the uniformity the small melon baller creates.
- maple syrup: try three tablespoons of honey instead. If you opt for a dry sugar substitute, add a couple of tablespoons of water to the dough.
- food processor or hand-crank nut chopper: try putting your toasted pecans in a plastic bag and use a large wooden spoon or a small hammer to lightly pulverize the nuts.
I hope you enjoy these Rosemary Sandies as much I do. Let me know how they turn out and if you have any questions.
See you next time for another Red Apron Recipe.
(If you missed the previous ones, you can find a list on my Red Apron Recipes page.)
I thank God for the opportunity to share my favorite family recipes with you.
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The post “Rosemary Sandies” was first published on Desert Rain.