3 stacks of shortbread cookies in front of background with rosemary leaves

Maple Rosemary Shortbread Cookies

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Makes 16 squares

What is it about the arrival of autumn that makes us want to get into the kitchen and BAKE? Once those leaves start to turn, all we can think about are the sweet aromas that will soon be wafting from our oven. We love whipping up a classic shortbread cookie, especially with an autumnal twist. These cuties are infused with rosemary and maple syrup, and they do NOT disappoint! These Maple Rosemary Shortbread Cookies are perfect with tea and your latest Netflix obsession. All of a sudden, staying inside on those cooler nights doesn’t seem so bad, after all.

Recipe and image courtesy of by CHLOE. Chef Contributor, Lauren Kretzer.


1 ½ cups spelt flour

½ cup cornmeal

½ cup organic sugar

1 tsp sea salt

2 tsp fresh rosemary leaves, finely minced

2 sticks (1 cup) cold vegan butter (we love Miyoko’s VeganButter), cut into cubes

2 tsp pure maple syrup

1 tsp vanilla extract


Pre-heat oven to 325°F.

Mince rosemary leaves.

Cube and chill vegan butter.


In the bowl of a food processor fitted with an “S” blade, pulse spelt flour, cornmeal, organic sugar, sea salt and minced rosemary until combined, about 20-30 seconds.

Add cubed butter, pure maple syrup and vanilla extract and pulse until a dough just comes together. It should hold when pinched between your fingers.

Do not over-process the dough.


Press the dough evenly over the bottom of an un-greased 8×8 baking dish.

Prick all over with a fork. Bake for approximately 45 minutes, or until golden brown.

Let cool and then cut into 16 squares before serving.


Maple Rosemary Shortbread Cookies will keep in an air-tight container at room temperature for 3-5 days.