Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

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.

In a large bowl, whisk together gluten-free flour, maple crystals, cornstarch, baking soda, and sea salt until evenly combined.

Add the softened coconut butter, water, vanilla extract, and almond extract to the dry ingredients and mix until a smooth cookie dough has formed.

​Place the cookie dough in the fridge to chill for about 15 minutes.

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.

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.

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.

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.

​Once the chocolate has melted, add the rose powder to the chocolate and mix until silky smooth.

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.

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.

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.