Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Gluten Free Pistachio Rose Cookies

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


  • Author: Liz Moody

Ingredients

Scale
  • 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)

Instructions

  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.