Gluten Free Cookie Recipe - Walnut Rosemary Cookies

Walnut Rosemary Cookies
Serves: 24
Prep Time: 10
Cook Time: 20

Ingredients
1 1/4 cups blanched almond flour
1/8 teaspoon sea salt
1/4 teaspoon baking soda
1/4 cup grapeseed or canola oil
2 tablespoons light agave nectar
1 teaspoon vanilla extract
1 tablespoon chopped rosemary
1/2 cup chopped walnuts

Directions
1. Preheat oven to 350°F and line 2 large baking sheets with parchment paper. In a large bowl combine almond flour, salt and baking soda. In a smaller bowl whisk together oil, agave, and vanilla. Stir wet ingredients into the almond flour mixture until thoroughly combined, then gently fold in the rosemary and walnuts.
2. Spoon dough one tablespoon at a time onto prepared baking sheets. Place sheets in the oven and bake for 6 to 7 minutes until lightly golden. Cool on baking sheets before serving.

Nutritional Info Per Cookie: 74 calories, 7 g fat, <1 g saturated fat, 3 g carbs, 2 g protein, 1 g fiber, 15 mg calcium, <1 mg iron, 25 mg sodium