I am sitting here writing with a snack by my side. What is it? Sliced bananas, pretzel chips and Nutella. And it is amazing. Nutella, what? You mean the stuff with refined sugar? But Lorie! That ain’t clean eating!
Let’s start over here, like from the very beginning.
My name is Lorie. And I eat. I eat food. I eat healthy food. I eat not so healthy food.
For the most part, since I opened my eyes and stopped labeling foods as good and bad, I have found that a good portion of the foods I eat are considerably healthy. That was probably my biggest fear, that I would just go overboard, but the opposite has happened. Now that I am allowing myself anything, the once forbidden foods don’t seem quite as glamorous.
Balance. It can be a thing. Moderation. It is at your fingertips. You just have to let go a little.
Butter, the real deal kind, has been a part of my diet for quite a while, but for some reason not a part of any of my recipes. How is that balanced? Not a clue, but that is no longer a thing.
When working on these new cookies, I knew butter was the only ingredient that would guarantee the perfect cookie. And I was so right. If you can’t have dairy, I am certain a vegan butter will still work, but the real deal is where it’s at if you can. I also used my new favorite, coconut sugar as my sweetener versus a liquid sweetener. This sugar is not overly sweet which is what I think also rounds this cookie out well.
So Rosemary? In a cookie?? Do it! I promise the orange and the rosemary balance each other out in the best way possible. But if you are really scared, skip the rosemary and just do the orange. You actually can’t go wrong with that either. Anthony isn’t a big fan of rosemary and yet he still had no problem eating several of these, so if you need your proof, there it is.
- 2 1/2 c almond flour
- 1/2 c butter softened (1 stick)
- 1/2 c coconut sugar or granulated sweetener of choice
- 1 tsp vanilla
- Zest of 1 orange
- 1 T chopped fresh Rosemary
Preheat oven to 350°F.
Using a hand mixer or standing mixer, beat butter and sugar together until creamy and fluffy.
Add in vanilla and beat.
Add in almond flour 1/2 cup at a time and beat until all flour is mixed in.
Stir in chopped rosemary and orange zest.
Chill for 10-30 minutes if time permits for best results but not completely necessary.
Using a cookie scoop, spoon desired sized cookies onto a parchment lined baking sheet. These won't spread much so press them gently to flatten.
Bake for 12-13 minutes or until golden brown.
Allow to cool on baking sheet and then transfer to cookie rack.
Keep in an airtight container for up to one week.