sweet date crackers

2 cups blanched almond flour

1/2 teaspoon Celtic sea salt

1 teaspoon fresh rosemary, minced

3-4 dried dates, chopped fine

1 egg

1 tablespoon liquid coconut oil

Combine almond flour, salt, and rosemary in a large bowl. Add dates, egg and coconut oil. Mix well until a ball starts to form. 

Lay dough out on a nonstick silicone cooking mat or parchment paper, and cover with a second mat or paper. Roll out dough to a thickness of 1/8 or 1/4 inch, depending on your preference for the crackers. Using a pizza cutter, slice squares or another shape if desired. 

Transfer bottom mat with crackers on it to a baking sheet. Bake at 350º for 10 minutes. Check the crackers every two minutes or so, as the edges of some crackers may bake more quickly than the centers. If so, remove these crackers from the sheet and allow to cool. Continue to bake the remaining crackers until they turn golden brown.