Dishing Up the Dirt

Honey-Lemon & Rosemary Almond Flour Cookies with Cranberries & Sea Salt

This is my favorite time of the year to roll up my sleeves and bake sweet treats while listening to Christmas music. Henry and I spent a looooong time in the kitchen perfecting these cookies. I couldn’t quite get the ratio of rosemary quite right until this last batch. However, third times the charm and I think I nailed these! These cookies are absolutely wonderful and I adore all the complimentary flavors going on. I infused the butter with fresh rosemary and sweetened these cookies with some local honey. Between the tart lemon and cranberries, sweet honey, fragrant rosemary and flakey sea salt these are my kind of sweet treat! I’ve been really into the texture of almond flour in my baking recently and I love how soft and almost “scone-like” these cookies turned out. They’re perfect for breakfast, dessert or even an afternoon pick-me-up.

Pour a cup of coffee and dig in!

Cheers from Tumbleweed Farm

Lemon & Rosemary Almond Flour Cookies with Cranberries & Sea Salt

Prep Time: 10 minutes    Cook Time: 10 minutes    Serves: 16 cookies

  • 1/4 cup unsalted butter
  • 1 tablespoon minced fresh rosemary
  • 1 egg, lightly beaten
  • 1/4 cup honey
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 1/2 (packed) cups blanched almond flour (I use this brand)
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 1/2 cup dried cranberries
  • flakey sea salt for topping


  1. In a small skillet over medium heat add the butter and minced rosemary. Cook, stirring often until the butter starts bubbling and melts completely, being careful not to burn the butter. Remove from the heat and let the mixture rest for about 10 minutes.
  2. Preheat the oven to 350F and line a baking sheet with parchment paper.
  3. In a large bowl whisk the egg with the butter/rosemary mixture, honey, lemon juice, and vanilla extract until smooth.
  4. In a separate bowl stir together the almond flour, baking soda, and salt. Slowly stir the dry ingredients into the wet mixture. Fold in the cranberries and then place the bowl in the freezer for about 8 minutes to firm up a bit.
  5. Using your hands form the dough into about 16 small balls and lightly flatten them. Sprinkle each cookie with a pinch of flakey sea salt and bake for about 10 minutes or until just set and starting to brown.
  6. Remove from the oven and let the cookies cool for about 2 minutes before transferring to a wire rack to cool completely.


*Cooking times will very from kitchen to kitchen *Store cookies in an airtight container on the counter for up to 5 days

Leave a Reply

13 thoughts on “Honey-Lemon & Rosemary Almond Flour Cookies with Cranberries & Sea Salt

  1. Adam says:

    These sound amazing, but I think you need a less cumbersome name. How about Rosemary Clooneys?

  2. BIANCA says:


    1. Andrea says:

      You can use dried rosemary but since dried herbs are more concentrated only use 1 teaspoon instead of 1 tablespoon.

  3. Morgan says:

    These look fricken’ bomb. Everything I want in a cookie is in this title.

  4. Jessica says:

    Sound so delicious…but I don’t eat dairy! Can I sub coconut oil for butter and still have the same result?

    1. Andrea says:

      Coconut oil will change the flavor drastically. I’d opt for ghee (clarified butter) which is dairy free but still has a buttery flavor.

  5. D Cannon says:

    Dynamite flavor combination – mine spread quite a bit but may have used 1/3 c Butter instead of 1/4. I also used superfine almond flour. Trying again tomorrow! Happy holidays –

    1. D Cannon says:

      Hi, I made these again and found I needed to pack the superfine almond flour in the measuring cups. My son and husband – both with a lot of dietary restrictions – adore these – thanks – watching for more! Cheers from WA State.

      1. Andrea says:

        I’m so happy you enjoyed them! Happy baking!

  6. Kristie Saumure says:

    Loved them – had a very festive feel!

  7. Lila says:

    These came out tasty! I definitely like the flavor of the rosemary infused butter, but I think there’s a missing detail in the instructions. You need to strain the butter to remove the rosemary before adding it to the batter. And I agree with another commenter, that it helps to pack the almond flour in the measuring cup. And mine still didn’t come out quite as tall or fluffy as the photos here!

    1. Andrea says:

      I’m so glad you liked these! There’s no need to strain the butter as the rosemary is minced and tastes great with the cookies! Not sure why yours weren’t quite as fluffy as mine, but I’m happy you still enjoyed them! Happy baking!

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