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Rose Tea Cookies Recipe

These small specialty cookies are the perfect bite to finish off a Sunday brunch or enjoy during afternoon tea. Delicately flavored with rose‚ they offer an alluring crunch from cacao nibs and pistachios.

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