Mother’s day is right around the corner so why not spoil her with a batch of these vegan rose and pistachio cookies? Giving flowers has become a bit of a pattern for me, but this year I wanted to do something unique and special so I took the floral theme to a new level with a homemade flower themed gift basket. Let’s face it, moms love it when we make them homemade stuff.
These rose and pistachio cookies are a perfect way to enjoy the flowers of spring. Flowers aren’t just pretty to look at; they make for really interesting flavors and are a more natural way of decorating. These cookies contain absolutely no artificial colors or flavors. Yet, they’re not plain to look at because the flowers are like sprinkles of confetti.
If you want to make these gift baskets, try a combination of my lavendar lemon cookies, these rose cookies, and maybe add a lavender eye pillow. If you want to adapt the recipe below, you can use any flower, nut, or tea combination. I even tried topping the rose and pistachio cookies with a small pinch of salt, pepper, and some pine nuts. The results were stunning and mind blowing.
These cookies can be shaped into little flat rounds, but I found that the shape is much more uniform if you bake them inside of a cupcake tin. Simply fill the cupcake tin with just enough dough to cover the bottom, pressing down with your fingers. I love that there’s no fussy rolling pin or cut-outs required.
Since this is my universal sugar cookie dough, just about any flavor or flower will work. Simply press your favorite flowers or nuts into the top of the dough and bake. If you’re looking for ideas, try candied violets, chamomile, lavender, or rose with pine nuts, almonds, sesame seeds, or pistachios.
Now don’t worry if these cookies seem under-cooked. These vegan cookies contain coconut oil instead of butter so they won’t brown when they’re done. Look for a very light golden color around the edges and the bottom of the cookies–this means they are done. The size and thickness of your cookies will definitely affect the amount of time these need to be in the oven so use my suggested time as a guideline and judge for yourself.
15 minPrep Time
15 minCook Time
30 minTotal Time
- 2 1/2 cups all-purpose flour*
- 1 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/4 cup finely chopped pistachios, divided
- 1 cup refined (unscented) coconut oil*
- 1 tablespoon rose flowers, steeped in 1/2 cup boiling water (optional)
- 1 tablespoon rose water
- dried rose petals, for decorating
- Preheat oven to 350°. Line 2 baking sheets with parchment paper or Silpat.
- In a food processor, combine flour, sugar, salt, baking soda and 1 tablespoon pistachios. Add 1 cup coconut oil, measured at room temperature.
- Strain the rose flowers, reserving the rose tea. Add 3 tablespoons of the tea (or water) to the food processor, scraping the sides with a rubber spatula.
- Using an ice scream scoop, drop the dough onto the baking sheet 2 inches apart. If you want a clean, circular shape, fill a muffin tin with cookie dough 1/4 inch thick. Use your fingers to press the dough flat evenly. Top with a small pinch of rose petals and finely chopped pistachios. Bake 12 to 15 minutes until lightly golden around the bottom and edges. Cool on the pan then carefully remove. Will keep for 1 week in a sealed container.
- *For a healthier alternative, use 1 1/2 cups all-purpose flour and 1 cup whole wheat pastry flour. If you would like to use unrefined coconut oil, it will work fabulously but know that your cookies will have a coconut flavor.
You may omit the rose tea and use water or any flavor tea. In order to get the rose flavor, use rose water. Dried rose petals are available online.