Pistachio Rose Cookies (Vegan, Gluten Free, Grain Free)
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)
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.
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.
Roll into 12 – 14 cherry-sized balls and place in the refrigerator for 10 minutes. Meanwhile, preheat the oven to 325 degrees.
Place the cookie balls on a parchment-lined pan, then press to slightly flatten. Top with culinary rose petals and reserved pistachios, if using.
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.