Author Notes
There is something comforting about the smell these cookies give me as they cook in the oven. The smell of rose engulfs the house and memories of Iran flood my mind. —sabrina
Ingredients
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2 tablespoons
crushed pistachio
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4
pitted Iranian dates
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1 tablespoon
vanilla bean paste
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1 tablespoon
100% rose water extract
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2 cups
jumbo oat
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1/2 tablespoon
saigon cinnamon
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1 pinch
maldon salt
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1
organic egg
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1 tablespoon
arrow root
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1/4 cup
100% maple syrup
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1/3 cup
melted coconut butter
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1/2 teaspoon
gluten free baking powder
Directions
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Preheat oven to 350F/ 175C
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Combine all dry ingredients into a bowl and add in wet ingredients one at a time, mixing until even.
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Place a 1/4 cup sizes of batter on a silpat or oiled baking tray and space evenly.
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Cook for approximately 12 minutes or golden brown. If you want a more crunchy cookie cook for an extra 2-3 minutes.
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Top with dried pomegranate seeds or rose petals
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