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!

 

Rosemary Sandies

Ingredients:

  • 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?

 



Directions:

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.

 

Rosemary Sandies ~ https://vineblossom.wordpress.com

 

Preheat your oven to 350°.

In a large mixing bowl, mix together the dry ingredients, including the finely chopped pecans.

 

Rosemary Sandies ~ https://vineblossom.wordpress.com

 

In a small bowl, mix together the coconut oil, maple syrup, and vanilla. Set aside.

 

Rosemary Sandies ~ https://vineblossom.wordpress.com

 

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.

 

Rosemary Sandies ~ https://vineblossom.wordpress.com

 

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.

 

Rosemary Sandies ~ https://vineblossom.wordpress.com

 

Once all the rounds are ready, smash each one slightly with your fingers to form disks.

 

Rosemary Sandies ~ https://vineblossom.wordpress.com

 

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.

Enjoy!

Rosemary Sandies ~These little gems are a good-for-you alternative to traditional Pecan Sandies with a delightful herbal twist. https://vineblossom.wordpress.com

 

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.



for-you alternative to traditional Pecan Sandies with a delightful herbal twist. https://vineblossom.wordpress.com

 



 

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. 

 

IF YOU LIKED THIS AND WANT TO GET MORE GOOD-FOR-YOU-FOOD RECIPES WHILE MAKING DO WITH WHAT YOU HAVE ON HAND, PLEASE SIGN UP TO FOLLOW MY POSTS BY EMAIL BELOW.

 

I’D LOVE TO HAVE YOU JOIN ME IN THE KITCHEN!

 

 

 

Abiding in the Vine,

~ Gleniece

 

 

 

I have linked this post with one of these fine Blog Hops.

 

The post “Rosemary Sandies” was first published on Desert Rain.

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2 thoughts on “Rosemary Sandies

    1. Ooh, fresh mint. That’s a great idea, Laura! I’ve got some growing off the patio. I’ll make a batch next time the kids run out of cookies. (Which shouldn’t take too long.)
      Thanks for stopping by. 😃

      Like

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