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This post is sponsored by Naturacentric Honey. All opinions expressed are my own.
Super easy and flavorful Lemon Rosemary Shortbread Cookies made with almond flour and Naturacentric’s Lemon Infused Honey. Gluten-free.
These super simple, yet melt-in-your-mouth-delicious shortbread cookies are nothing short of a perfect combination of ingredients working together in harmony. Naturacentric’s Lemon Infused Honey makes the perfect complement to the rich and tantalizing flavor of rosemary, and almond flour lends another layer of butter-like deliciousness in these spring-inspired cookies.
What’s so grand about these cookies? They are:
- Easy to make.
- Require only a small handful of simple ingredients.
- Rich and flavorful.
- Melt-in-your-mouth pillowy with a still-perfect-crumbly-shortbread bite.
- Gluten-free, optionally dairy-free, soy-free, refined sugar-free and grain-free.
- Almond flour.
- Naturacentric Lemon Infused Honey.
- Ghee, butter or coconut oil.
Note: please see recipe card towards bottom of post for full amounts and instructions.
This is a great recipe for having fun with! What are some of the ways to make these cookies extra special?
- Press fresh rosemary twigs into the tops of each cookie before baking for that extra pop of rosemary flavor.
- Press fresh or dried edible flowers into the tops of each cookie before baking for a festive spring twist.
- Use fun cookie stamps such as these.
Tips + Substitutions
- Due to the unique nature of almond flour, I do not recommend replacing it with any other flour.
- Ghee and softened butter work great for a vegetarian version; coconut oil is perfect for a dairy-free version.
- This recipe offers a little wiggle room in regards to sweetener. 3 tablespoons is sweet but not too sweet. For a less sweet, more buttery base use 2 tablespoons of lemon honey. For a sweeter, very dessert-like shortbread, use 4 tablespoons of honey.
- Vanilla is not necessary, but only serves to enhance the other ingredients. If you do not have any on hand, simply omit.
- There is room to adjust the rosemary to suit your tastes. I personally found dried rosemary to translate better through the cooking process, but either fresh or dried rosemary can be used in this recipe, and more or less can be used based upon your preferences!
- These cookies keep well at room temperature for up to 48 hours or stored in airtight containers in the refrigerator for up to 5 days.
- The dough can be stored in the fridge for up to 3 days before cooking, or in the freezer for up to 6 months.
More Gluten-Free Cookie Recipes
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
Gluten-Free Rosemary Lemon Shortbread Cookies
- Preheat oven to 350°F. Line a cookie sheet with parchment paper. Set aside.
- In a large mixing bowl combine all of the above ingredients.
- Stir until well combined, and the dough starts to come together into a ball.
- Using your hands, grab the dough and knead a few times in your hands until you have a smooth, uniform dough.
- For traditional shortbread cookies, refrigerate the dough for 30 minutes, then roll the dough into a log and using a sharp, wet knife, slice the dough into 12 1/2 inch rounds. Alternatively, you can skip refrigeration and pinch off tablespoon portions of dough, roll into balls and place on your prepared cookie sheet or stamp the dough balls with cookie stamps (as shown in photos) before baking.
- Bake cookies for 7-9 minutes or until bottoms are browning and the tops appear firm.
- Let cookies cool before serving.