Tuesday, May 6, 2008

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

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.


Anonymous said...

wow, those look great! i love rosemary but have yet to include it in cookies... perhaps this will be the recipe that does it!

Happy Herbivore! said...

i *love* rosemary, I think it might be my fave herb. I never thought to add it to a cookie! you're so creative! i must try one

Hannah said...

What a great concept- I love using herbs in sweets, and I bet that cornmeal give it great flavor and texture as well. :)