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Vegan Pistachio Rosewater Cookies

These vegan Pistachio Rosewater Cookies smell and taste like roses! They are perfect for Valentine’s Day.

Vegan Pistachio Rosewater Cookies | ElephantasticVegan.com

These vegan Pistachio Rosewater Cookies smell and taste like roses! They are super romantic and perfect for Valentine’s Day. Surprise your loved ones with these flowery smelling vegan cookies :)

Vegan Pistachio Rosewater Cookies | ElephantasticVegan.com

The goal for these cookies was to create them completely in the food processor for two reasons: 1) the convenience of simply adding the ingredients to the food processor, chop, chop and ready is the cookie dough and 2) who likes to do the dishes?! hah, thought so!

Vegan Pistachio Rosewater Cookies | ElephantasticVegan.com

Vegan Pistachio Rosewater Cookies | ElephantasticVegan.com
Vegan Pistachio Rosewater Cookies | ElephantasticVegan.com

Vegan Pistachio Rosewater Cookies | ElephantasticVegan.com

Pistachio Rosewater Cookies

Elephantastic Vegan
Recipe for vegan Pistachio Rosewater Cookies. They smell and taste like roses. They are completely made in a food processor - so super easy and fast!
5 from 4 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Cookies, Dessert
Cuisine Vegan
Servings 12
Calories 112 kcal

Ingredients
 
 

  • 1/4 cup vegan butter (EarthBalance, Alsan,...), cold
  • 1/3 cup dextrose*
  • 2 tablespoons brown rice syrup**
  • 1/2 teaspoon baking powder
  • 1 1/4 cup all-purpose-flour
  • 2 tablespoons pistachios , shelled
  • 3 teaspoons rosewater

Instructions
 

  • Pre-heat the oven to 350°F / 180°C.
  • Place the pistachios in the food processor and chop until broken up, take them out and set them aside.
  • Place the butter in the processor and process. Add in flour, baking powder, dextrose and process again. Add in the rice syrup and rosewater until it's a smooth dough. Lastly add in the chopped pistachios and process until they're fold into the dough.
  • Form the dough in little balls and press them flat on a baking sheet.
  • Put the cookies in the oven for about 15 minutes until they start to get a golden color.
  • Let them cool off before eating and enjoy.

Notes

*I've used Dextrose in this recipe which is a fructose-free sugar, but you can sub it with your preferred granulated sweetener.
**Instead of Rice Syrup you can use any liquid sweeteners like agave syrup or maple syrup.

Nutrition

Calories: 112kcalCarbohydrates: 18gProtein: 1gFat: 3gSodium: 33mgPotassium: 43mgSugar: 7gVitamin A: 185IUVitamin C: 0.1mgCalcium: 13mgIron: 0.6mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

InstagramShould you decide to give these vegan Pistachio Rosewater Cookies a try I’d love to hear how it turned out for you! Leave a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3

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Recipe Rating




Natalie

Wednesday 3rd of February 2016

It's like a hybrid of a cookie and a garden, now doesn't that sound heavenly! And Valentine's Day perfect! These look so dainty and delicious. Are they chewy or a little crunchy? I'm imagining a little crunchy, shortbread-esque! Mmmm I love easy cookies :)

Bianca

Saturday 6th of February 2016

Shortbread-esque is on point! :) Rosewater is always a good thing to have at home. I love to use it in glazes and it's a great addition for mango lassis as well :)

Strength and Sunshine

Tuesday 2nd of February 2016

O well aren't these just fancy ;) I feel like a need a cup of tea <3