Rose Tea Cookies
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*
*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