Nettle and Rosemary Shortbread Cookies

Nettle and Rosemary Shortbread Cookies


½ cup coconut flour

2 Tbsp tapioca/arrowroot flour

¼ tsp sea salt

1 Tbsp dried nettle leaves

2 tsp dried rosemary

Zest from 1 lemon

2/3 cup butter or coconut oil, or mix of both, melted

2 Tbsp maple syrup

½ tsp vanilla extract

4 Tbsp water


Preheat oven to 325 F.

In a bowl, add flours, salt, herbs, and lemon zest. Stir well to combine.

Make a well in the centre and add the melted butter/oil, maple syrup, and vanilla. Stir well. Add the water little by little as you continue stirring until a smooth, sandy dough is formed.

Form little shapes with your hands and transfer shapes to a parchment-lined baking sheet.

Bake at 325 F for 15 minutes, until golden brown at the edges. Allow cookies to cool before transferring from baking sheet, or they might break! They will firm up once cooled.

Alex Picot-Annand, BA (Psych), Registered Holistic Nutritionist & Certified Life Coach