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.
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
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