Rosemary Cookies

Rosemary Cookies

–  1/2 cup cornmeal

–  1/4 cup brown rice flour

–  1/4 cup tapioca starch

–  1 1/2 tbsp minced fresh rosemary

–  1 tsp baking powder

–  1/4 cup coconut sugar

–  1/3 cup maple syrup

–  1 tbsp water

Preheat oven to 350. Combine dry ingredients in a medium bowl, then stir in maple syrup and water. With a cookie scoop (1.5 tbsp) or a spoon, place on a baking sheet lined with parchment paper and flatten slightly. Bake for 12 minutes. Wait a few minutes before transferring to cooling rack. Makes 10.

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