AIP Lemon Rosemary Shortbread Cookies
Crumbly and buttery shortbread cookies with a hint of lemon and fresh rosemary. AIP, Paleo, Keto, Vegan.
I'm sitting here wondering how many more lemon recipes I can whip together before Summer is over and we switch over to everyone pumpkin and cinnamon spice? I just love it.
What is better treat for those of us who are complete lemon lovers than buttery, melt in your mouth Lemon Rosemary Shortbread Cookies. These cookies were beyond satisfying for my lemon loving heart and with the touch of rosemary in there, take it to an entirely new level.
Since following multiple RESTART programs, my taste buds have changed and what used to taste relatively unsweet, is now overwhelmingly sweet. The beauty of that is that this recipe only contains two little tablespoons of added sweetener (in the form of maple syrup, raw honey, or whatever floats your boat) and that's all it needs. These are seriously good, and they don't spike your blood sugar- yay!
THE DEETS ON THESE SHORTBREAD COOKIES
+ Melted coconut oil, Ghee or grass-fed butter allows for a better texture with this particular cookie. In addition, it is easier to mix with the lemon zest.
+ If you fancy an even more intense lemon flavor, add the organic lemon extract. I found mine at Wholefoods! Just check for added nasty ingredients.
+ These are crumbly! That's what shortbread are. If you prefer them a little more firm, you can keep them in the fridge. These also freeze really well and keep for 6-8 weeks in there.
+ If you want to get fancy, these cookies also work like sugar cookies. You can roll out the dough between parchment sheets and use cookie cutters to make all sorts of pretty shapes.
+ A sprinkle of coconut sugar or sea salt flakes mixed with lemon zest to sprinkle over the top of the cookies not only makes these gorgeous, but also adds in a little extra tasty yumminess.
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Lemon Rosemary Shortbread
Serves: 12-15 cookies
Compliant for: AIP, Paleo, Keto, Vegan
Total time: 30 minutes
1/2 cup coconut flour
2 tablespoons arrowroot flour
1/2 cup coconut oil or Ghee, melted
1 tablespoon lemon juice
zest of one lemon
2 tablespoons maple syrup, raw honey, or liquid sweetener of choice
1-2 teaspoons chopped rosemary, fresh is best
2 tablespoons filtered water
pinch of sea salt
optional: 1/4 teaspoon organic lemon extract
1) Preheat the oven to 350F and line a baking sheet with unbleached parchment paper.
2) In a large bowl, mix all of your dry ingredients- coconut flour, arrowroot, salt together.
3) Add melted coconut oil, lemon juice, zest, sweetener, and rosemary. Stir until smooth. If necessary, add the tablespoons of water 1T at a time until a dough forms.
4) Take one tablespoon of the dough, roll into a ball, place on the baking sheet and carefully flatten it. Repeat until the remaining dough has been used.
5) Bake in the oven for 15 minutes.
6) Remove, and cool completely before serving.
Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.
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