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
- 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.
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a large bowl whisk the egg with the butter/rosemary mixture, honey, lemon juice, and vanilla extract until smooth.
- 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.
- 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.
- Remove from the oven and let the cookies cool for about 2 minutes before transferring to a wire rack to cool completely.
Notes*Cooking times will very from kitchen to kitchen *Store cookies in an airtight container on the counter for up to 5 days