Rosemary Pecan Cookies

My friend Terri shared her Rosemary Pecan Cookies with me yesterday and I went right out and bought the ingredients and made them last night.  Oh, they are delicious!  So savory -- not a word I usually associate with cookies!  They're a bit pricey, as I hardly had any of the ingredients on hand.  But oohhhh, they're good (did I already say that?).

Without further ado, here is the recipe for the quick, the delicious, the gluten-free and vegan treat:

Rosemary Pecan Cookies

1 1/4 cup  blanched almond flour
                  Pinch of sea salt
1/4 tsp      baking soda
1/4 cup     grapeseed oil
2 Tbsp      agave nectar
1 tsp          vanilla extract
1 Tbsp       minced fresh rosemary
1/2 cup      pecans, finely chopped

Preheat over to 350. In a medium bowl, combine almond flour, salt, and baking soda.  In a small bowl, whisk together oil, agave, and vanilla.  Mix wet ingredients into dry.  Fold in rosemary and pecans.

Line a baking sheet with parchment paper.  Form dough into 1/2- to 1-inch balls and press onto prepared baking sheet..  (If batter gets sticky, wet hands before forming cookies.)  Bake for 6-7 minutes, until golden.  Cool on baking sheet.  Makes 24.

Recipe and photo from Delicious Living magazine.