Indulge in the delicate allure of these Healthy Pistachio Rose Cookies, where edible elegance meets delightful flavor. Crafted with meticulous care and inspired by the romantic essence of roses, these cookies are a great addition to any Valentine's Day cookie tray. These beautiful cookies are made with simple ingredients and packed full of health benefits. Whether you're sharing them with someone special or savoring them in quiet moments of self-care, the Rose Cookies are the perfect treat!
Adding rose to desserts has recently become one of my favorite ways to add some uniqueness and elevate any recipe. My Vegan Vanilla Rose Ice Cream and my Dirty Rose Chai Cinnamon Rolls are some of my favorite recipes. Rose is a lovely addition to sweets because it has an amazing flavor, it's festive, and it's highly nutritious.
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Jump to:
- Rose Cookies Ingredients:
- How To Make The Best Rose Cookies:
- Substitutions:
- Rose Cookie Variations:
- What You Will Need To Make These Vegan Rose Cookies:
- How To Store These Homemade Rose Cookies:
- Top Tip:
- Frequently Asked Questions:
- Related Vegan Cookie Recipes:
- Healthy Pistachio Rose Cookies (Easy Recipe)
- More Rose Recipes:
- Reviews
Rose Cookies Ingredients:
These healthy rose cookies are great because they are beautiful and only require a handful of ingredients to make. You can find these ingredients at your local grocery store or easily order them online.
Dry Ingredients:
- 1:1 Gluten-Free Flour - You can use either gluten-free flour, all-purpose flour, or whole wheat flour. Make sure to choose one with quality ingredients that support digestive health, reduce inflammation, and promote better absorption of nutrients.
- Maple Crystals - Maple crystals are hands down the best 1:1 cane sugar replacement. They are rich in antioxidants, zinc, and manganese. Maple crystals offer a healthier alternative to refined sugars, potentially supporting immune function and overall well-being. I can not recommend using them enough.
- Cornstarch - Acts as a thickening agent and contributes to a tender texture.
- Baking Soda - Acts as a leavening agent for a soft and fluffy texture.
- Sea Salt - This ties the ingredients together and adds the perfect flavor.
- Ground Flaxseed - Works with water to create vegan flax eggs. These will be used as a 1:1 replacement for regular eggs, making them perfect for these eggless rose cookies. Rich in omega-3 fatty acids and fiber, ground flaxseed supports heart health, aids digestion, and may have anti-inflammatory properties.
- Anima Mundi Rose Powder - I absolutely love this rose powder. It's good quality and packed full of nutrients. Roses are rich in antioxidants, potentially promoting skin health by reducing wrinkles, slowing down the aging process, and offering anti-inflammatory benefits. As always, the code "NATURALVEGAN" gets you 15% off your purchase.
- Vegan White Chocolate Chips - Adds creaminess and sweetness. This will resemble royal icing once melted. However, unlike royal icing, the melted white chocolate contains healthy fats and delicious, rich flavors.
- Pistachios - Contribute a crunchy texture. Rich in protein, healthy fats, and antioxidants, pistachios support heart health and provide essential nutrients.
- Dried Rose Petals - Make sure to use edible rose petals. I get mine from Anima Mundi as well. These are mostly for show and adding an extra hint of rose, so if you can't get your hands on them, it is no big deal.
Wet Ingredients:
- Coconut Butter - Serves as a healthier alternative to traditional butter, adding richness and coconut flavor. Provides healthy fats, potentially offering antimicrobial and anti-inflammatory properties.
- Water - This will be mixed with the ground flax seed to achieve the flax egg.
- Vanilla Extract - Enhances flavor without added sugars. May have antioxidant properties and potential mood-lifting effects.
- Almond Extract - Imparts a subtle nutty flavor.
See the recipe card for quantities.
How To Make The Best Rose Cookies:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare the Flax Eggs:
- In a small bowl, mix the ground flaxseed with water to create flax eggs. Allow it to sit for a few minutes until it thickens.
- Combine Dry Ingredients:
- In a large bowl, whisk together gluten-free flour, maple crystals, cornstarch, baking soda, and sea salt until evenly combined.
- Prepare Wet Ingredients:
- Add the softened coconut butter, water, vanilla extract, and almond extract to the dry ingredients and mix until a smooth cookie dough has formed.
- Chill Dough:
- Place the cookie dough in the fridge to chill for about 15 minutes.
- Shape the Cookies:
- Scoop about a tablespoon of dough and roll it into a ball. Place the balls on the prepared baking sheet, leaving some space between each.
- Flatten the Cookies:
- Gently flatten each cookie ball with the back of a fork or your palm to create a cookie shape. This just helps them to bake perfectly.
- Bake:
- Place cookies in the preheated oven to bake for 12-14 minutes or until the edges are a light golden brown. Keep an eye on them to prevent over-baking.
- Melting The Chocolate:
- While the cookies are baking, add the vegan white chocolate chips to a small bowl and melt in the microwave in 15-30 second intervals. You can also do this with a double boiler.
- Mixing:
- Once the chocolate has melted, add the rose powder to the chocolate and mix until silky smooth.
- Cool:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. I like to place mine in the freezer for about 5 minutes to ensure the chocolate solidifies once poured on top.
- Topping:
- Drizzle the rose chocolate mixture on top of the cookies. Add crushed pistachios and rose petals and allow to set. This should only take about 5 minutes.
- Enjoy:
- Once cooled, your Vegan Rose Cookies are ready to be enjoyed! Serve them with a cup of herbal tea or share them with loved ones.
Hint: Adjust the rose powder to your liking. If you like the more fragrant flavor, add more; if this is your first time trying rose powder and you don't love floral flavors, start out with less.
Substitutions:
There are plenty of easy substitutions that can be made for these delicious rose cookies. Here are some of the common ones.
- Sugar - If you can't use maple crystals for whatever reason, there are other sweeteners that can be used in their place. I recommend using coconut sugar or natural cane sugar. These will both work as a 1:1 substitute.
- Nuts - You can replace the pistachios with any nuts of your choice. Almonds, macadamia nuts, and Brazil nuts are all great options.
- Coconut Butter - Coconut butter is the best oil-free butter replacement I have found for cookies. It works so well in many of my recipes, like my Easy Vanilla Bean Cookies. However, there are substitutes for it if needed. Raw cashew butter or blanched almond butter works great in its place.
- Rose Powder - If you are not a fan of rose flavor, you can substitute it with any of your favorite superfoods for natural food coloring. I find that matcha powder is a great festive substitute.
If you have any questions about a particular substitution not listed, leave a comment, and I'll get back to you as quickly as possible!
Rose Cookie Variations:
There are plenty of easy and delicious ways to mix this recipe up. Here are some of my favorite variations of this recipe.
- Extra Rose - If you love the flavor of roses, you can add a teaspoon of rose water or rose powder to the cookies. I prefer rose powder over rose water because it is a more wholesome ingredient.
- Lemon - A little sprinkle of lemon zest adds the perfect light citrus flavor. I love making them this way around Mother's Day because it's the perfect cookie for Mom!
- Rose Shortbread Cookies - If you add an extra ¼-1/3 cup of flour, the cookie dough will become more of a shortbread. This is great if you want to use a rose cookie cutter to achieve beautiful rose cookies. The dough will need to chill for an hour as well.
What You Will Need To Make These Vegan Rose Cookies:
What equipment you use can always have an effect on how a recipe turns out. Here's what I recommend using to make these rose cookies.
- Mixing Bowls:
- Large mixing bowls for combining dry and wet ingredients separately.
- Whisk or Hand Mixer:
- You can either use an electric mixer or mix the dry ingredients by hand.
- Measuring Cups and Spoons:
- For accurate measurement of both dry and wet ingredients.
- Microwave-Safe Small Bowls:
- For preparing the flaxseed mixture (flax eggs) and melting the chocolate in.
- Baking Sheet:
- To place the cookie dough balls for baking.
- Parchment Paper:
- To line the baking sheet and prevent the cookies from sticking.
- Cookie Scoop or Spoon:
- For portioning and shaping the cookie dough.
- Wire Rack:
- For cooling the cookies after baking.
- Spatula:
- To transfer the cookies from the baking sheet to the wire rack.
As always, you can find all my go-to equipment on my Amazon storefront or my shop page.
How To Store These Homemade Rose Cookies:
For the best results, I recommend storing these vegan rose cookies in an airtight container. This will ensure that the cookies stay fresh. They can be stored on the countertop or in the fridge. I recommend storing them in the fridge because this will ensure that they stay fresh the longest.
Top Tip:
I always recommend using a lightly colored baking sheet. This will ensure that the bottoms of the cookies don't burn.
Frequently Asked Questions:
Yes, you can freeze the cookie dough in individual portions and bake it later. Adjust the baking time accordingly when baking from frozen.
Gently heat the coconut butter using a microwave in short bursts or place the jar in warm water until it softens to the desired consistency. You can also add 1 teaspoon to 1 tablespoon of cold-pressed coconut oil to achieve a smooth consistency if it has dried up.
Related Vegan Cookie Recipes:
Looking for more delicious vegan cookie recipes? Make sure to check out some of the other cookie recipes on my website!
If you try this Healthy Pistachio Rose Cookies Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!
Healthy Pistachio Rose Cookies (Easy Recipe)
Equipment
Ingredients
Dry Ingredients:
- 1 cup gluten-free flour
- 1 ¼ cup maple crystals
- 2 tablespoon cornstarch
- 1 teaspoon baking soda
- 2 tablespoon ground flax seed
- ½ tsp sea salt
- ½ cup vegan white chocolate chips
- 1 teaspoon Anima Mundi rose powder "NATURALVEGAN" for 15% off
- ¼ teaspoon raw pistachios
- 1-2 tablespoon rose petals
Wet Ingredients:
- ⅔ cup coconut butter
- 7 tablespoon water
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Prepare the Flax Eggs:
- In a small bowl, mix the ground flaxseed with water to create flax eggs. Allow it to sit for a few minutes until it thickens.
Combine Dry Ingredients:
- In a large bowl, whisk together gluten-free flour, maple crystals, cornstarch, baking soda, and sea salt until evenly combined.
Prepare Wet Ingredients:
- Add the softened coconut butter, water, vanilla extract, and almond extract to the dry ingredients and mix until a smooth cookie dough has formed.
Chill Dough:
- Place the cookie dough in the fridge to chill for about 15 minutes.
Shape the Cookies:
- Scoop about a tablespoon of dough and roll it into a ball. Place the balls on the prepared baking sheet, leaving some space between each.
Flatten the Cookies:
- Gently flatten each cookie ball with the back of a fork or your palm to create a cookie shape. This just helps them to bake perfectly.
Bake:
- Place cookies in the preheated oven to bake for 12-14 minutes or until the edges are a light golden brown. Keep an eye on them to prevent over-baking.
Melting The Chocolate:
- While the cookies are baking add the vegan white chocolate chips to a small bowl and melt in the microwave in 15-30 second intervals. You can also do this with a double boiler.
Mixing:
- Once the chocolate has melted, add the rose powder to the chocolate and mix until silky smooth.
Cool:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. I like to place mine in the freezer for about 5 minutes to ensure the chocolate solidifies once poured on top.
Topping:
- Drizzle the rose chocolate mixture on top of the cookies. Add crushed pistachios and rose petals and allow to set. This should only take about 5 minutes.
Enjoy:
- Once cooled, your Vegan Rose Cookies are ready to be enjoyed! Serve them with a cup of herbal tea or share them with loved ones.
More Rose Recipes:
Loving floral flavors? Make sure to check out some of the other rose recipes on my website!
Karen says
These were delicious! And so pretty! I used coconut butter as per your suggestion & they turned out great!
Jazzmin says
These cookies were so yummy and turned out so beautiful. I can’t get enough of this pistachio rose flavour combo!