Rosemary Hazelnut Shortbread Cookies

WARNING: COOKIEGASM ALERT!  These little morsels taste AMAZING.

Maybe it’s because I haven’t had cookies in forever (most being very non paleo) or maybe it’s because this is one of Elana’s Pantry recipes, and they always tend to be especially good.  Methinks a bit of both.  The texture is soft and chewy and they remind me a bit of a slightly rosemary-ish Anzac cookie.  The recipe itself is not on her website, but from her Gluten-Free Almond Flour Cookbook

Cover of "The Gluten-Free Almond Flour Co...

As I can’t follow a recipe (really, I can’t and when I try, I always screw it up) and had slightly different ingredients at hand, I used LSA (linseed, sunflower, almond) meal instead of almond flour, my hazelnuts were coarsely blended and if they were toasted then it wasn’t by me.  I also used olive oil instead of grapeseed oil.  I reckon melted coconut oil would work really well too, and if you don’t have agave syrup, I’d go with melted golden syrup or maple syrup or even melted honey.

Makes 24 cookies.  Sweetness: Medium


    • 2 ½ cups blanched almond flour
    • ½ teaspoon sea salt
    • ½ teaspoon baking soda
    • 1 cup hazelnuts, toasted and coarsely chopped
    • 1 tablespoon finely chopped fresh rosemary
    • ½ cup grapeseed oil
    • 5 tablespoons agave nectar
    • 1 tablespoon vanilla extract


  1. Preheat the oven to 180C/350F. Line 2 large baking sheets with baking/parchment paper.
  2. In a large bowl, combine the almond flour, salt, sifted baking soda, hazelnuts and rosemary. In a medium bowl, whisk together the grapeseed oil, agave nectar and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined.
  3. Roll the dough into a large log, 2 ½ inches in diameter, then wrap in parchment paper (I used cling-film/Gladwrap instead). Place in the freezer for 1 hour, or until firm (it took about 2 hours in my freezer).  You do need the log to be quite firm for the next step.
  4. Remove the log from the freezer, unwrap it and cut it into ¼ inch thick slices with a wet knife. Transfer the slices to the prepared baking sheets, leaving 2 inches between each cookie.
  5. Bake for 7 to 10 minutes, until brown around the edges (careful, they’ll burn easy if you don’t watch them). Let the cookies cool on the baking sheets for 30 minutes (this bit took forever), then serve.  Alternatively, you could ‘test’ a cookie every 10 mins or so to see whether they’re cool enough yet.  It did take about 30 mins for the cookies to harden enough not to fall apart when scraped off the tray.  FYI – there was absolutely nothing wrong with the taste of the premature cookies nor with all the ones eaten after that.  🙂

  • I just made a batch of these with 1/2 a block of Green and Blacks 85% Dark Chocolate, broken up and then blended finely in a food processor, instead of adding the rosemary. The house smells awesome and the cookies taste fantastic. 🙂

  • >