Rose Tea Cookies Recipe

INGREDIENTS 1½ cup gluten-free flour* ½ tsp. ground cardamom ½ tsp. sea salt 1 tsp. baking powder ½ cup tahini ½ cup maple syrup ¼ cup coconut sugar ¼ cup coconut oil 1 tsp. rose water ⅓ cup chopped pistachios 3 Tbsp. Navitas Organics Cacao Nibs 1 Tbsp. Navitas Organics Pomegranate Powder, for garnish *or use whole wheat pastry flour	DIRECTIONS Preheat oven to 350° F. Position two baking sheets on 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, cardamom, salt and baking powder. Mix well. In a large mixing bowl, combine the almond butter, maple syrup, coconut sugar, coconut oil (warm if necessary to soften) and rose water. Mix into a smooth batter. Fold the dry ingredients into the batter. Mix until just combined, then fold in the pistachios and cacao nibs. A tablespoon at a time, drop rounds of dough onto the hot cookie 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 \| Luminberry

INGREDIENTS

1½ cup gluten-free flour*

½ tsp. ground cardamom

½ tsp. sea salt

1 tsp. baking powder

½ cup tahini

½ cup maple syrup

¼ cup coconut sugar

¼ cup coconut oil

1 tsp. rose water

⅓ cup chopped pistachios

3 Tbsp. Navitas Organics Cacao Nibs

1 Tbsp. Navitas Organics Pomegranate Powder, for garnish

*or use whole wheat pastry flour

DIRECTIONS

Preheat oven to 350° F. Position two baking sheets on 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, cardamom, salt and baking powder. Mix well.

In a large mixing bowl, combine the almond butter, maple syrup, coconut sugar, coconut oil (warm if necessary to soften) and rose water. Mix into a smooth batter.

Fold the dry ingredients into the batter. Mix until just combined, then fold in the pistachios and cacao nibs.

A tablespoon at a time, drop rounds of dough onto the hot cookie 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 | Luminberry