Gluten Free Rosemary Shortbread

Shortbread with an herbal twist! Gluten Free Rosemary Shortbread is so delicious and perfect with a cup of afternoon tea.

Course Dessert
Keyword Bread
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Author Rachel


  • 1/2 cup coconut oil
  • 1/3 cup white sugar
  • pinch salt
  • 1 tsp gluten-free vanilla extract
  • 1 cup almond meal
  • 2 tsp finely chopped fresh rosemary


  1. Preheat oven to 300 degrees. Line baking sheet with parchment paper.
  2. In mixing bowl, beat coconut oil until smooth. Add sugar, salt, and vanilla; beat well until combined, scraping sides of bowl as needed.
  3. Add almond meal and beat on medium speed until well-blended. Add rosemary and mix well.
  4. Pat dough into a 7 1/2-inch disk on parchment-lined baking sheet.
  5. Prick shortbread with tines of fork and using a sharp knife, make shallow indentations where you will cut the shortbread into 12 pieces.
  6. Bake for 45 minutes or until golden around the edges.
  7. Slide parchment with shortbread onto a wire rack. Cool.
  8. Transfer to cutting board and cut into 12 wedges following the cut lines you made before baking.

Recipe Notes

Adapted from "Rosemary Shortbread" recipe in Everyday Cooking with Organic Produce by Cathy Thomas.