Wholewheat lemon rosemary shortbread cookies

These turned out amazing! I substituted regular all-purpose flour with whole wheat flour and was a bit afraid it would turn out dry and less buttery like how shortbreads are meant to be. Definitely hit a home run.


2 sticks/ 1 cup unsalted butter at room temperature
1/2 cup granulated sugar
Dash of course salt
zest of 1 medium sized lemon
1 teaspoon pure vanilla extract
1 large egg
2 cups wholewheat flour
1 tablespoon finely chopped fresh rosemary

1. Mix the butter and granulated sugar in an electric mixer until combined.

2. Add salt, lemon zest, rosemary and the vanilla extract beat until light and fluffy approximately 3 minutes.

3. Add the egg, mix until combined. Reduce the speed of mixer and add flour until just combined.

4. Place a large sheet if plastic wrap on your counter (about the size of a baking pan). Transfer dough mixture lengthwise across the plastic wrap. Roll dough into a log about 1 1/2 inch in diameter. Refrigerate over night.

5. Preheat oven to 375. Cut log in 1/4 inch slices. Place on a baking sheet lined with parchment about 1” apart. Bake 15- 20 min. until edges appear golden in color. Allow to cool before serving.

Credit: http://blog.moonberry.com/rosemary-lemon-butter-cookies/

To take it to the next level I also made a lemon basil glaze for the cookies.

Juice of half a lemon
3 cups icing sugar
1 tbs thinly chopped fresh basil

Mix ingredients together and spook enough to cover the top of the cookies. Let the glaze set before serving. If the glaze is too running feel free to add more icing sugar.


Paleo Banana Cookies

What to do with those spotted bananas. Personally they’re a bit too sweet for me to eat as is so I always look for ways to bake with them. The sweetness allows you to minimize added sugars in whatever you plan to whip up 🙂


1½ cups almond flour
2 tablespoons flaxseed meal
½ teaspoon ground cinnamon
½ teaspoon baking soda
pinch of salt
½ to ¾ cup bananas (mashed)
¼ cup coconut oil, melted
2 teaspoon vanilla extract
1 egg, room temperature
¼ cup chopped nuts (I used pecans)

Preheat oven at 350 degrees.

1. In a medium bowl mix together almond flour, flaxseeds, cinnamon, baking soda, and salt. Set aside.

2. In a separate bowl combine bananas, coconut oil, vanilla, and egg. Mix well.

3. Combine wet banana mixture to dry ingredients until batter-like consistency.

4. Fold in nuts to mixture til evenly distributed.

5. Refrigerate mixture for at least 30 minutes. Scoop the batter onto a cookie sheet lined with parchment paper. Flatten each cookie slightly with the palm of your hand. If the batter sticks to your hands, wet your hands with water.

6. Bake cookies at 350°F for about 10-15 minutes or until the edges and bottom start to brown. Let the cookies cool and enjoy!