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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* 
½ cup Tigernut Flour**
½ tsp Ground Cardamom
3/4 tsp Sea Salt
1 tsp Baking Powder
½ cup Tahini
½ cup Maple Syrup
¼ cup Navitas Organics Coconut Palm Sugar
¼ 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