2tablespoonMonkfruit sweetener with erythritol ORgranulated sugar
¾cupbutter,or dairy-free butter
2tablespoonhoney
1teaspoonlemon zest, finely grated
1tablespoonfresh rosemary leaves,finely chopped
Instructions
Combine all dry ingredients in a large bowl and whisk or pulse until well combined.
Add butter, honey, lemon zest, and rosemary and beat until well combined, 2 to 3 minutes, scraping sides of bowl occasionally.
Turn dough out on to a sheet of plastic wrap and form a disc about one inch thick. Wrap tightly and refrigerate for at least an hour.
Preheat oven to 355°F. when ready to bake and line 2 baking sheets with parchment paper.
On a silicone pastry mat or on a surface lightly floured with oat flour, roll out dough to ¼ inch thick. Use cookie cutters or a lid to cut shapes of your choice.
Use a lifter to transfer the cookies to the lined baking sheets, arranging them about 1 inch apart.
Bake for 12 - 14 minutes or until lightly browned around the edges. Let stand on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
Notes
You can replace the oat flour, white rice flour, millet flour and potato starch with an equal amount of your favourite gluten-free flour blend.