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.