Lemon Rosemary Cornmeal Cookies

I know that this flavor combination has been done before for cookies...but I've never tried any myself and I don't recall seeing a gluten-free recipe. So, here's my version of a savory cornmeal cookie. They're soft and a little sweet/a little salty/ a little sour. The crunch of the marcona almonds is a nice surprise, I think.
Lemon Rosemary Cornmeal Cookies
makes 10 cookies

(If you're scared of savory cookies, just call them soft crackers or biscuits)

Dry Ingredients:
1/2 cup cornmeal
1/4 cup brown rice flour
1/4 tsp. salt
2 Tbsp. potato or tapioca starch
1 tsp. xanthan gum
1/4 cup finely chopped roasted marcona almonds
1 tsp finely minced fresh rosemary

Wet Ingredients:
1/4 cup maple syrup
1/4 cup olive oil
2 Tbsp. lemon juice

Topping:
Additional fresh rosemary
Coarsely ground sea salt

Preheat oven to 350F and line a baking sheet with parchment paper. Whisk together dry ingredients in a mixing bowl until no lumps remain. In a separate bowl, whisk together wet ingredients. Stir wet ingredients into the dry until thoroughly combined. Take a heaping tablespoon of cookie dough in your palm and roll it into a ball. Place it on the baking sheet and lightly press it to flatten a bit (it should remain fairly fat). Sprinkle cookies with sea salt and press in small rosemary leaves if desired. Bake for 10 minutes and cool before enjoying.