)
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 contain an alluring crunch from cacao nibs and pistachios.
INGREDIENTS1½ 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 |
DIRECTIONSPreheat 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 |
These small specialty cookies are the perfect bite to finish off a Sunday brunch or enjoy during afternoon tea. Delicately flavored with rose‚ they contain an alluring crunch from cacao nibs and pistachios.
Ingredients
1½ cups 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.