Rose Tea Cookies

INGREDIENTS 1 cup Gluten-Free Flour Baking Blend* ½ cup Tigernut Flour** ½ tsp Ground Cardamom 3/4 tsp Sea Salt 1 tsp Baking Powder ½ cup Tahini ½ cup Maple Syrup ¼ cup Navitas Organics Coconut Palm Sugar ¼ cup Coconut Oil 1 tsp Rose Water 1/3 cup chopped Pistachios 3 Tbsp Navitas Organics Cacao Nibs 1 Tbsp Navitas Organics Pomegranate Powder, for garnish or use Whole Wheat Pastry Flour *or use Brown Rice Flour	DIRECTIONS Preheat oven to 350° F. Position two cookie racks in the centermost section of the oven and grease with coconut oil or cooking spray. In a medium mixing bowl, combine the gluten-free flour blend, tigernut flour, cardamom, salt and baking powder. Mix well. In a large mixing bowl, combine the almond butter, maple syrup, Coconut Palm Sugar, coconut oil and rose water. Mix into a smooth batter, then fold in the dry mixture. Mix until just combined, then fold in the pistachios and Cacao Nibs. A tablespoon at a time, drop rounds of dough onto the sheets. Press the rounds down to slightly flatten. Bake for 10-12 minutes or until the bottoms and edges of the cookies turn golden. Use a spatula to transfer the cookies to a baking rack and sprinkle with Pomegranate Powder. Let cool completely. Makes 3 dozen cookies Submitted by Julie Morris

INGREDIENTS

1 cup Gluten-Free Flour Baking Blend*
½ cup Tigernut Flour**
½ tsp Ground Cardamom
3/4 tsp Sea Salt
1 tsp Baking Powder
½ cup Tahini
½ cup Maple Syrup
¼ cup Navitas Organics Coconut Palm Sugar
¼ cup Coconut Oil
1 tsp Rose Water
1/3 cup chopped Pistachios
3 Tbsp Navitas Organics Cacao Nibs
1 Tbsp Navitas Organics Pomegranate Powder, for garnish

*or use Whole Wheat Pastry Flour

**or use Brown Rice Flour

DIRECTIONS

Preheat oven to 350° F. Position two cookie racks in the centermost section of the oven and grease with coconut oil or cooking spray.

In a medium mixing bowl, combine the gluten-free flour blend, tigernut flour, cardamom, salt and baking powder. Mix well.

In a large mixing bowl, combine the almond butter, maple syrup, Coconut Palm Sugar, coconut oil and rose water. Mix into a smooth batter, then fold in the dry mixture. Mix until just combined, then fold in the pistachios and Cacao Nibs.

A tablespoon at a time, drop rounds of dough onto the sheets. Press the rounds down to slightly flatten. Bake for 10-12 minutes or until the bottoms and edges of the cookies turn golden.

Use a spatula to transfer the cookies to a baking rack and sprinkle with Pomegranate Powder. Let cool completely.

Makes 3 dozen cookies

Submitted by Julie Morris