Savory Rosemary Shortbread Cookies Recipe
Description
These light, flakey savory shortbread cookies are made with fresh rosemary and nutritional yeast for a subtle cheesy flavor. They're naturally gluten-free, vegan, and make a beautiful addition to charcuterie boards or a brunch spread. The dough comes together quickly and bakes into crisp, golden-edged cookies topped with flakey sea salt and black pepper.
Ingredients
- 1/2 cup almond flour
- 1/4 cup gluten-free 1:1 flour blend plus 2 tablespoons
- 1/4 cup tapioca starch
- 2 tablespoons nutritional yeast
- 1/4 teaspoon baking soda
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- 2 teaspoons fresh rosemary finely chopped
- 1/4 cup coconut oil solid
- 2 tablespoons maple syrup
- 1 tablespoon cold water
- fresh herbs for garnish
- flakey sea salt for topping after baking
- freshly ground black pepper for topping after baking
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
- Mix the dry ingredients: almond flour, gluten-free 1:1 flour blend, tapioca starch, nutritional yeast, baking soda, black pepper, sea salt, and chopped rosemary.
- Using a pastry cutter, cut the coconut oil into the dry ingredients. The flour should have the appearance of wet sand with clumps no larger than a pea.
- Pour in the maple syrup and water. Mix the dough with your hands until it comes together.
- Roll the dough between two pieces of parchment paper until it is slightly thicker than 1/4 inch. Place the fresh herbs on top, then place a piece of parchment paper back over the dough and gently roll so that the herbs are flattened into the dough. Cut out the cookies.
- Bake for 13 to 15 minutes, until the edges are a light golden brown. Sprinkle with flakey sea salt and fresh black pepper. They are best eaten the same day and will have a light, crisp texture.
Notes
- These are best eaten the same day for the lightest and crispiest texture.
- They can be stored in a sealed container, but the next day they will be a bit softer and slightly crumbly.
- Any fresh herbs work in place of rosemary, such as thyme, oregano, or parsley.