Ingredients

• COOKIES
  COOKIES
• ½ cup unsalted butter, melted
  ½ cup unsalted butter, melted
• ⅓ cup plus 1 tablespoon raw honey
  ⅓ cup plus 1 tablespoon raw honey
• 2 teaspoons grapefruit zest (½ small grapefruit)
  2 teaspoons grapefruit zest (½ small grapefruit)
• 2 tablespoons grapefruit juice (½ small grapefruit)
  2 tablespoons grapefruit juice (½ small grapefruit)
• 2 teaspoons vanilla extract
  2 teaspoons vanilla extract
• 1 medium egg
  1 medium egg
• 1 cup blanched almond flour
  1 cup blanched almond flour
• ½ cup coconut flour
  ½ cup coconut flour
• ½ teaspoon baking powder
  ½ teaspoon baking powder
• ¼ teaspoon fine sea salt
  ¼ teaspoon fine sea salt
• 1 teaspoon finely minced fresh rosemary
  1 teaspoon finely minced fresh rosemary
• GLAZE
  GLAZE
• 3 tablespoons raw cashew butter
  3 tablespoons raw cashew butter
• 1 ½ tablespoons raw honey
  1 ½ tablespoons raw honey
• 1 ½ tablespoons grapefruit juice (⅓ a small grapefruit)
  1 ½ tablespoons grapefruit juice (⅓ a small grapefruit)

Instructions

1. COOKIES — Preheat the oven to 350°F. Line two medium baking sheets with parchment paper.
2. In a medium bowl, combine the butter, honey, grapefruit zest, grapefruit juice, vanilla extract, egg, almond flour, coconut flour, baking powder, salt and rosemary. Stir well until combined.
3. Using a tablespoon measure, scoop up some dough, roll it into a ball, and put it on one of the prepared baking sheets. Using your finger tips, flatten the dough until it is about 1 inch thick. Repeat with the remaining dough, spacing the cookies about 2 inches apart.
4. Bake, rotating the baking sheets halfway through, until the cookies are slightly golden brown, about 8 to 10 minutes. Remove the baking sheets from the oven and let cool for at least 10 minutes.
5. GLAZE — In a small saucepan, combine the cashew butter, honey and grapefruit juice. Heat the mixture over a low flame, stirring constantly until it is smooth and thickens slightly, about one minute. Using a small spoon drizzle the glaze evenly over the cooled cookies.
6. Using a spatula, gently transfer the cookies to a serving platter. Refrigerate the cookies for at least 10 minutes to allow the glaze to set before serving.. The cookies will keep in an airtight container, arranged in a single layer, in the refrigerator for up to 3 days.