Pistachio Rosewater Cookies

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!

Course Cookies, Dessert

Cuisine Vegan

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 112kcal

Author Elephantastic Vegan

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

US Customary - Metric

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