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