Pistachio Rose Cookies (Vegan, Gluten Free, Grain Free)

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Why give mom roses for Mother’s Day when you can give her what she really wants—a rose flavored cookie? (we all really just want cookies, right?)

I became addicted to the flavor combo of pistachio and rose when I was traveling in the Middle East, and since then I’ve used it in energy balls, waffles, and even no-bake cookies —but never have I explored it in a classic shortbread cookie form.

These come together super quickly in a food processor, and because you’re essentially making flour out of the pistachios, you don’t need to use any grains in the recipe! Chia acts as a binder, adding fiber, protein, and allowing the result to be fully vegan, so no matter what your mother figure’s dietary preference, she can enjoy these.

For Mother’s Day this year, I made my mom brunch pizzas (so good—stay tuned for that recipe!) and then helped her pick out a cat at an animal shelter. Basically, a perfect day.

Vegan Gluten Free Pistachio Rose Cookies

PS: For those of you who find this a difficult day, I loved my friend Mari’s beautiful illustration, and I’m sending you so much love. Make yourself these cookies. You deserve it.

Vegan Gluten Free Pistachio Rose Cookies

Pistachio Rose Cookies (Vegan, Gluten Free, Grain Free)

  • Author: Liz Moody


  • 1 cup raw shelled pistachios
  • 1 tablespoon chia seeds
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon fine grain sea salt
  • 1 tablespoon rose water
  • 1 tablespoon vanilla extract
  • 1 tablespoon + 1 teaspoon coconut oil
  • 2 tablespoons coconut sugar
  • Culinary rose petals, for garnish (optional)


  1. Add the pistachios and chia seeds to a food processor fitted with the metal blade, reserving a few pretty pistachio halves for topping cookies (optional). Pulse until the pistachios become sandy, stopping just sort of it turning into a nut butter.
  2. Add in the baking powder, sea salt, rose water, vanilla, coconut oil, and coconut sugar and pulse until the dough is well mixed and forms a large single ball.
  3. Roll into 12 – 14 cherry-sized balls and place in the refrigerator for 10 minutes. Meanwhile, preheat the oven to 325 degrees. 
  4. Place the cookie balls on a parchment-lined pan, then press to slightly flatten. Top with culinary rose petals and reserved pistachios, if using.
  5. Bake for 12 – 14 minutes, until the edges just start to brown. Remove from oven and let cool on pan for 15 minutes before enjoying.

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