Nourished by Nature

Rosemary Cookies (Gluten-Free, Dairy-Free, Egg-Free)

Botanically flavored cookies have been somewhat of an obsession of mine for many years – ever since I discovered an enchanting little baked goods shop in Paris, just down the street from where I lived.

I say “baked goods” shop instead of pastry shop or patisserie, as is commonly found in France, because this one didn’t sell the standard croissants and pain au chocolat.

Instead, it had trays full of colorful, but rustic looking cookies and bars flavored with herbs and flowers. These culinary delights looked as if they were created in a fairy’s cottage.

I’ll admit it – creating such a magical little shop of my own is on my list of alternate life plans. Until that day comes, I’ll settle for trying to work such culinary magic at home and sharing my results with you here.

I think rosemary cookies is a good place to start. Rosemary is an herb that most of us have in our spice rack, or maybe even growing in our yard. It’s a common enough herb, yet not so common when encountered in a cookie.

When I removed all dairy from my diet earlier this year, I thought I’d never be enjoying cookie making again. For a while I experimented with using coconut oil as a butter replacement, but after a few months of frequent coconut oil ingestion, I realized it was causing me gastrointestinal problems too.

After a few months of going without, my cookie craving struck one day and I decided to experiment with grapeseed oil. Grapeseed oil is a very neutral tasting fat, and I now use it in most of my sweet baked goods.

Even though this recipe is made without butter, I don’t think you’ll find these little sweets are lacking in satisfying flavor.

Along with leaving the butter out, this recipe also contains no eggs. When I first created this recipe, I was omitting eggs from my diet entirely. At this writing, I’m still experimenting with eggs to see if I tolerate them or not.

In the meantime, I used gelatin as an egg replacement. Rather than being a second rate stand in, gelatin actually helps provide these cookies with their fabulous texture. Even if I decide I can use eggs on a regular basis again, I won’t switch out the gelatin for eggs in this recipe.

The other secret ingredient that keeps these cookies from crumbling like so many gluten-free ones do, is arrowroot flour. Arrowroot flour or starch comes from a tuber. It’s low in calories and actually soothing to the gut.

And instead of a grain sourced flour, these contain blanched almond flour. I find that using protein-packed almond flour in my cookie recipes makes them easier on the blood sugar.

That makes these botanically inspired cookies grain-free, egg-free, dairy-free – and of course – gluten-free.

Ready to check out the recipe? Here it is:

Rosemary Cookies (Gluten-Free, Dairy-Free, Egg-Free)

You’ll need almond flour, arrowroot flour, sugar, gelatin*, sea salt, baking soda, grapeseed oil, vanilla, and water. See print version below for exact amounts.

As far as equipment goes, you’ll need a baking sheet, a mixing bowl, measuring cups, measuring spoons, and a spoon for mixing.

Gather together your ingredients and equipment, then preheat the oven to 350°F. Go ahead and put your parchment paper on your baking sheet.

Add all dry ingredients to a mixing bowl, then mix together with a spoon.

Next, make a crater in the middle of your dry ingredients. Then start adding your wet ingredients.

Mix these in to the dry mixture with your spoon.

When the ingredients are well mixed, now use your hands to form the dough into a lump.

Roll out balls of dough that are about 1 1/2 inches across. Place them 2 inches apart on your parchment-lined cookie sheet.

Bake at 350°F for 10-15 minutes.

Enjoy warm, or let cool before serving.

Need a print friendly version? Here it is:

Rosemary Cookies (Gluten-Free, Dairy-Free, Egg-Free)

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Servings 15 cookies

Equipment

  • baking sheet
  • parchment paper
  • mixing bowl
  • measuring cups
  • measuring spoons

Ingredients
  

DRY

  • 2 cups almond flour (blanched)
  • 1/2 cup arrowroot flour
  • 1/3 cup sugar
  • 1/4 tsp baking soda
  • 1/2 tsp coarse sea salt
  • 2 tbsp gelatin (optional, but creates excellent texture)
  • 1-2 tsp rosemary

WET

  • 1/4 cup grapeseed oil
  • 3 tbsp water
  • 1 tsp vanilla extract

Instructions
 

  • Gather ingredients and equipment, then preheat oven to 350°F.
  • Mix all dry ingredients together in a mixing bowl.
  • Make a crater in the center of the dry ingredients, then add the wet ingredients. Mix thoroughly.
  • The dough will be a bit crumbly at this stage. Use your hands to form the dough into a lump.
  • Roll out balls of dough that are about 1 1/2 inches across. Place them 2 inches apart on your parchment-lined cookie sheet.
  • Bake at 350°F for 10-15 minutes.
  • Enjoy warm, or let cool before serving.
Keyword botanical, cookies, dairy-free, egg-free, gluten-free, grain-free, paleo, plant based, rosemary

* I have tested this recipe without the gelatin as well – you can leave it out if you like. The cookie won’t fall apart without it, but will be more crumbly, and won’t have the excellent chewy texture that the gelatin provides.

I created this recipe from scratch without using someone else’s recipe as a template, and I’m very proud of it – it’s one of my favorites. I’d love to know what you think of it if you try it – let me know in the comments.

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