Rosemary Lemon Cookies

Rosemary Lemon Cookies

One of the things I will miss most about this teacher training is Jeff the chef, and the delicious, healthy food he comes up with. Fortunately, he is going to be releasing a cookbook in the next couple of months, but until then, I will have to look through all the pictures I took of my food here, and try to assemble the ingredients from my memory, and keep my fingers crossed that it will taste as delicious as his. Or I will just harass him on Facebook for his recipes.

However, while I’m still here, and he is still here and cooking, I still have time to harass him for a few recipes.

So if you are trying to maintain a healthy lifestyle, but find yourself craving something sweet and cookie-like, you will fall in love with these rosemary cookies. I am pretty sure this simple sweetness will be my go-to recipe when it comes to satisfying my sugary desires.

This recipe can be made vegan by taking out the eggs, the texture will be slightly different, but nonetheless delicious!

Preheat the oven to 375 degrees F.
You will need 2 bowls. One, you will use for dry ingredients, the other for wet ingredients.
You will also need a greased baking sheet.

For the dry bowl, you will need: 
3 cups ground gold steel cut oats
1 cup powdered arrow root
1 cup rice flour
2 cups raw organic cane sugar
1 and 1/2 teaspoon Himalayan pink salt or sea salt 
2 tablespoon lemon zest (avoid zesting the white) 
3 tablespoon finely chopped rosemary
1 teaspoon gluten free baking powder 

Mix everything together.

For the liquid bowl, you will need:
1 tablespoon of flaxseed 
4 tablespoons boiling water
1/4 cup extra virgin cold pressed olive oil
2 eggs
(if you are taking out the eggs, use 1/2 cup rice flour instead)

First allow the flaxseed to soak in the boiling water for about 5 minutes or until cool.
When cooled, add olive oil and eggs.
Fold into the dry ingredients.

Using a spoon, distribute the mixture into circles, and place them slightly apart onto the greased baking sheet.
Bake for about 12-15 minutes, and enjoy with a glass of almond or flax milk.

Recipe by Jeffrey Wayne Horton
Stay tuned for his cookbook!


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