Paleo sweet basil rosemary cookies ! Sweet Italian basil with fragrant rosemary cookies.

These almost shortbread-ish sweet basil rosemary cookies fall between the cracks of sweet and savory.

How should I describe them?

Hmm….I think they are definitely made for adults…. and also possibly for some talented teenagers who have got sophisticated taste !  😀

You all know that I rarely post dessert recipes because neither Nate nor I are into sugary food. Although between the two of us, I definitely have a sweeter tooth than he does;)

The holiday season is never easy. So many temptations around and I certainly don’t want to feel pressure at social gatherings because of my dietary preferences.

We are speaking of survival skills here, people!

Solutions?

BYOD – bring your own dessert like this Paleo sweet basil rosemary cookies!

You are not only going to look good in front of the host (can’t go empty handed, right?), but you’ll also able to enjoy the sweets with others.  Hey, if you feel like it, this might be a good opportunity to share your paleo journey with others.

Looking for other Paleo sweets? Love chocolate ??

I have 3 other Paleo cookie recipes posted here and here to satisfy your sweet tooth.
Happy holidays & Enjoy !

Paleo Sweet basil rosemary cookies (Paleo Holiday Recipe)

Paleo Sweet basil rosemary cookies (Paleo Holiday Recipe)

Paleo Sweet basil rosemary cookies (Paleo Holiday Recipe)

Paleo sweet basil rosemary cookies. Paleo sweets. Paleo cookies.
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Paleo Sweet Basil Rosemary Cookies

Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Servings: 15 cookies
Author: ChihYu
Paleo Sweet Basil Rosemary Cookies. These basil and rosemary cookies are packed with fresh herbs and lightly sweetened with good honey for a little holiday or everyday cheer ! 
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Ingredients

Dry -

  • 2 ½ cups almond flour, plus ⅓ cup for dusting
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh basil, chopped

Wet -

  • ¼ cup coconut oil, melted
  • 2 medium eggs
  • 1 tbsp honey

Instructions

  • Combine Wet and Dry ingredients above until the dough comes together.

If using a cookie cutter -

  • Lay one sheet of parchment paper on a flat surface and sprinkle with ¼ cup of almond flour.
  • Place dough in the center of parchment paper and sprinkle with additional almond flour if necessary.
  • Place another layer of parchment paper over the dough and roll the dough into 1-inch thickness.
  • Use your favorite cookie cutter to cut shapes out of dough
  • Preheat oven to 350 F.
  • Bake for 12 - 15 mins. until golden brown & Time to enjoy!

If using your hands (no cookie cutter) -

  • Lay one sheet of parchment paper on a flat surface and sprinkle with ¼ cup of almond flour. (If your dough is still too wet, sprinkle a tab more almond flour.)
  • Form 1 tbsp-sized balls and place onto a lined baking sheet, then gently press the balls with your fingers.
  • Preheat oven to 350 F.
  • Bake for 12 - 15 mins. & Let cool and enjoy with your favorite tea, or iced almond or coconut milk !!

Nutrition

Calories: 136kcal
Course: Dessert, Snack
Cuisine: American
DID YOU MAKE THIS RECIPE?Tag @iheartumami.ny on Instagram and hashtag it #iheartumami.