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+ servings

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 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 112kcal
Author Elephantastic Vegan


  • 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


  • 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.


*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.


Calories: 112kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Sodium: 33mg | Potassium: 43mg | Sugar: 7g | Vitamin A: 185IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.6mg