1 1/4 cup almond flour

Pinch of sea salt

1/4 teaspoon baking soda

1/4 grapeseed oil

2 tablespoons agave nectar

1 tsp vanilla extract

1 tbsp miched fresh rosemary

1/2 cup pecans

Preheat oven to 350 degrees.  In a medium bowl, combine almond flour, salt, and baking soda.  In a small bowl, whish together oil agave and vamilla.  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 mins until golden.  Cool on baking sheet.