Secretly healthy buttery shortbread cookies flavored with aromatic rosemary and bright lemon! Gluten/Grain- Dairy- & Sugar-Free! (Keto, Paleo & Vegan)
You asked for it.. MORE COOKIES!
Honestly I was a little bit shocked to have such a huge response for more cookie recipes (94% said YES on my Instagram poll)
— Even though I’ve already published 14 (!!) other cookie recipes on the blog (omg! I didn’t even realize until I counted)
My One Carb Snickerdoodles have been crazy popular lately, as well as my Chewy Chocolate Chip Cookies.
I’ve been pretty crazy about cookies lately, too (they’re so easy to make!), so I’m super excited to add a brand new cookie into the mix:
LEMON ROSEMARY Shortbread. It’s dense and chewy, it’s buttery and full of flavor!
Holy. Moly. you guys! This combination is ahhhmaaazing!
ROSEMARY: Yay or Nay?
My friend, Nicole, gave me a huge bunch of fresh rosemary from her garden (Thanks, Nicole!) And the aroma kept drawing me in every time I opened the fridge!
I just knew it would be a WOW factor in a dessert. And dang, my whole family agreed after they tasted these cookies.
My 9-year old son actually said these were the best cookies I’ve ever MADE. =O The same kid who will devour a whole box of candy any chance he gets lol!
If you’re hesitant on the rosemary, I get it! It’s different. But TRY it. Even on just a few of the cookies. It may just blow you away.
Or if you just want LEMON shortbread, that’s delicious, too! 🙂
My Go-To Gluten/Grain-Free Flour
We’re flipping the script on traditional shortbread. No conventional flour, no refined sugar, and no dairy!
So what ARE we using? Almond flour!
As I talked about in my Grain-Free Baking Essentials post recently, almond flour is king! It helps give an incredible shortbread texture to these cookies.
I recommend a finely ground, blanched almond flour for the best results. I buy my flour from Thrive Market (or Amazon in a pinch).
Can’t have almonds due to an allergy or dietary restriction? Use cashew flour or pumpkin seed flour! Most nuts and seeds have a similar makeup, so they can be a great 1:1 swap.
You can make your own nut/seed flours by blending them in a food processor until finely ground (just don’t overdo it because it will make butter!) 
BUTTERY goodness (without the butter!)
Did you know almond flour already gives baked goods a buttery taste? YES.
But when you use BUTTERY FLAVOR coconut oil, OMG. Next level GOOD.
If you’re dairy-free and missing butter (and *don’t* wanna eat fake butter/highly processed alternatives) buttery coconut oil is PERFECT.
I use Organic Buttery Flavor Coconut Oil from Thrive Market (such a great price! $4.99 & 25% off)
If you don’t have buttery flavor oil, I recommend refined coconut oil or Spectrum organic palm shortening. You can add a little butter extract for flavor, if you like (it’s 100% vegan and dairy-free). 
THIS IS SUGAR-FREE?!
Can’t get over the taste! Lakanto Classic Monkfruit has been a Godsend! It’s so dang delicious. ZERO CARB / NO-SUGAR!? Jaw dropping!!
It makes baking 100% easier because it’s a 1:1 replacement for white sugar.
I buy monkfruit from Thrive Market to save money. I freaking love getting a discount!
Don’t forget – you can use my referral link to save an extra 25% off your entire first order from Thrive Market! Woohoo!!
NOT Deprived Anymore!
I had NO idea that cookies without conventional flour, butter, eggs and sugar would be THIS good. Who says life with a special diet has to feel restrictive and deprived?! NOT ME.
Have you ever tried fresh herbs in your desserts? If not, it’s time!
What cookie would you love to see get a healthy makeover? Let me know in the comments!
Save this recipe on Pinterest:
Lemon Rosemary Shortbread Cookies (Keto, Paleo, Vegan)
Ingredients
- 2 cups + 2 Tbs fine almond flour
- 1/8 tsp pink salt
- 1/4 cup buttery flavor coconut oil - or refined coconut oil
- 1/4 cup Lakanto classic monkfruit - or coconut sugar for non-keto
- 2 Tbs ground flaxseed + 1/4 cup water - or 1 large egg
- 1 Tbs lemon zest - from one large lemon
- 2 tsp fresh rosemary - chopped
Instructions
- Preheat oven to 325. Line a baking sheet with parchment.
- In a small bowl, stir together flax and water and set aside to thicken.
- In a large glass mixing bowl, melt melt oil. Then stir in monkfruit and lemon zest (reserving 1 tsp zest for topping).
- Add flax mixture, almond flour and salt and mix well.
- Place dough on baking sheet, cover with parchment and roll to 1 cm (1/3") thickness (I made a 8.25" x 4.5" rectangle). Slice into 12 bars and place 1" apart.
- Sprinkle bars with chopped rosemary and lemon zest and press in gently with a spatula.
- Bake for 20-22 min until edges are firm.
- Sprinkle with extra lemon zest and rosemary if you like. Allow to cool for 5 minutes. ENJOY!
Notes
Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you).
Buttery Flavor Coconut Oil from
- Thrive Market <- use my referral link to save an extra 25% on your first order
- Amazon
Lakanto Monkfruit from
- Thrive Market use my referral link to save an extra 25% on your first order
- Amazon
- Lakanto.com Click here {use code PRETTYPIES to save 20% on your order}
Macros via Cronometer:
- Cal 163.6
- Fat 15
- Total Carb 8.3
- Fiber 2.5
- Sugar Alcohol 4
- Net Carb 1.72
- Protein 4.4
I am not dairy free, if I wanted to use butter instead, would I still use 1/4 cup?
Yes 🙂