1 ¾ cups blanched almond flour
½ teaspoon himalayan salt
2 tablespoons fresh rosemary, finely chopped
1 tablespoon coconut oil or butter
In a large bowl, combine almond flour, salt and rosemary
In a medium bowl, whisk together coconut oil and egg
Stir wet ingredients into almond flour mixture until thoroughly combined
Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness
Remove top piece of parchment paper
Transfer the bottom piece with rolled out dough onto baking sheet
Cut dough into 2-inch squares with a knife or pizza cutter
Bake at 350° for 12-15 minutes, until lightly golden
Let crackers cool on baking sheet for 30 minutes, then serve
Yield 24 cracker cookies
tested by Rosy Shamah, thanks Rosy!!
*Note: Rosy substituted italian spices for rosemary and they were delicious!
**I recently got a great idea from one of my awesome clients to make cinnamon(sweet) cookies from this recipe. Just add cinnamon and stevia and cut the salt, they are so delicious!