Rose Tea Cookies Recipe

INGREDIENTS 1 cup Gluten-Free Flour Baking Blend* 1/2 cup Tigernut Flour** 1/2 tsp Ground Cardamom 3/4 tsp Sea Salt 1 tsp Baking Powder 1/2 cup Tahini 1/2 cup Maple Syrup 1/4 cup Coconut Sugar 1/4 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*

1/2 cup Tigernut Flour**

1/2 tsp Ground Cardamom

3/4 tsp Sea Salt

1 tsp Baking Powder

1/2 cup Tahini

1/2 cup Maple Syrup

1/4 cup Coconut Sugar

1/4 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