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In need of something slightly sweet that is Paleo and gluten-free – something to take to a picnic? Or to finish off a meal? Try this Paleo shortbread cookie recipe!
Last year I posted my AIP Lavender Shortbread Cookies which are suitable for those on the Autoimmune Paleo diet (no nuts, seeds, dairy, etc). As good as they are, if you are just coming from a more standard, gluten-filled, high salt, high sugar American diet they might be a bit bland for your palate (or if you are serving these to non-Paleo friends they might find them that way). I, however, have made these Paleo Rosemary Shortbread cookies now for years and they are so good that I've had my non-Paleo friends raving about them.
They have a hint of sweetness and a hint of saltiness so they are great for people who aren't overly into sweets, but yet good enough for those who are. I love to make a batch of these for picnics we go on – whether it is to the park, the zoo, or even indoors at a museum. The best part of these is that you can mix up the batter whenever you want and freeze it. Then when you have a need for them simply slice and bake. Freshly baked cookies with minimal effort.
I obviously included rosemary as a flavor in these but you could replace it with lavender, or throw in some orange or lemon zest, or even remove any additional flavoring and just have plain shortbreads as well (though if you do that I might lessen the salt to an 1/8 tsp or so).
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Paleo Rosemary Shortbread Cookies Recipe
If you make these cookies, I'd love to hear how they turned out! Either comment below or share a pic on Instagram and tag me @thrivingautoimmune!
Paleo Rosemary Shortbread Cookies
Ingredients
- 1/2 cup Butter (softened)
- 3 tbs Honey
- 1 tsp Fresh Rosemary (minced)
- 2 cups Almond Flour
- 1/2 tsp Salt
Instructions
- In a large bowl using a hand mixer, mix together the butter and honey.
- Add the rosemary, almond flour, and salt and mix well (about 30 seconds). You want to mix it until you are able to pinch together some with your fingers and it easily sticks together.
- With your hands, bring the batter together into a ball and then roll into an 8-inch long log (about 2 inches wide).
- Wrap in plastic wrap and refrigerate for at least an hour, or if freezing, do so at this point.
- After thoroughly refrigerated, preheat the oven to 300 F.
- Remove the dough from the plastic wrap and slice into 1/4 inch slices (you should have around 16-18). If you had frozen them you might have to wait a few min before you can slice them.
- Place on a baking sheet, separated by at least an inch.
- Bake for 15 min or until the edges start to brown. If baking from frozen you may have to add an additional few minutes until done (really depends on the temp of your oven).
Notes
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Hi, how long do these keep and what is the best way to do so? Thanks
They’ll last for up to a week in the fridge, but if you don’t plan on eating them right away they’re best frozen. They thaw really quickly if left out on the counter or in the microwave for a few seconds.
Do you have a recommendation for a substitute for the butter?
You could use palm shortening. Coconut oil could potentially work too.
These turned out better than I expected, but I’m wondering if there’s a way to make them more crunchy/crispy and not chewy?
I am not sure, as I’ve never tried that. But maybe toasting them after you bake them would do that? Or baking them longer at maybe even a lower temp?
Should unsalted or salted butter be used? Can you please advise? I’m ready to make these, and have both types of butter on hand. Thank you for this recipe!
Either one really is ok – I’ve used both with great results. If you use salted you may want to half salt in the recipe though if you’re worried about it being too salty (I love these being kind of salty so I don’t mind the extra, but probably a good idea to start off with less, haha)