• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• In a large bowl, combine the almond flour, salt, baking soda, and rosemary.
• Whisk the coconut oil, flax eggs, agave, and olives in a separate small bowl.
• Mix the wet and dry ingredients until a nice slightly moist and crumbly dough is formed. If the dough is too sticky, add a little more almond flour.
• Lay one sheet of parchment paper down on a flat surface and sprinkle it with ¼ cup almond flour. Place the dough in the center of the parchment paper and sprinkle it with additional almond flour.
• Place another sheet of parchment paper over the dough and roll the dough into a 1-inch-thick slice.
• Using a cookie cutter, cut circles out of the dough and place it on the prepared baking sheet.
• Bake until golden for about 12-15 minutes. Let cool and serve!

Pro Tips & Meal Prep Ideas

• These biscuits are best when eaten right out of the oven but if you have leftovers, they can be stored in an airtight container or a Ziploc bag on the kitchen counter for up to 3 days.
• If you need to keep them longer, store them in an airtight container or in a Ziploc bag in the refrigerator for up to 7 days.
• Try adding a drizzle of maple syrup and enjoy your morning tea.
• Not a fan of rosemary? Here are a few other ingredients you can add to the dough instead. How about raisins or chopped dates for a sweet surprise or go savory with a dash of Italian seasoning and a sprinkle of vegan cheese?
• Once your almond flour bag is open, store the remainder in the refrigerator in a sealed bag or container to avoid rancidness.

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-BON APPÉTIT!