Rose-Pistachio Cookies ~ Vegan
These floral, flavorful “goddess cookies” are a vegan delight
Ingredients:
6 tablespoons (80g) vegan brown sugar
6 tablespoons (80g) vegan brown sugar
1 cup (198g) vegan granulated sugar
6 tablespoons (85g) vegan butter, softened*
1/4 cup (57g) vegan cream cheese*
6 tablespoons (74g) vegetable oil
1/2 teaspoon rose extract*
1 teaspoon Pure Vanilla Extract
1/2 cup + 2 tablespoons (58g) oat flour
2 cups + 3 tablespoons (263g) Unbleached All-Purpose Flour
1/2 teaspoon baking powder
1/4 teaspoon + 1/8 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon crushed dried rose flowers and/or buds for tea*
1/2 cup (60g) roasted unsalted pistachios, chopped
1/2 cup (71g) tart dried cherries, roughly chopped
1/3 cup (57g) vegan white chocolate, chopped*
1 to 4 teaspoons plant-based milk, if needed
6 tablespoons (85g) vegan butter, softened*
1/4 cup (57g) vegan cream cheese*
6 tablespoons (74g) vegetable oil
1/2 teaspoon rose extract*
1 teaspoon Pure Vanilla Extract
1/2 cup + 2 tablespoons (58g) oat flour
2 cups + 3 tablespoons (263g) Unbleached All-Purpose Flour
1/2 teaspoon baking powder
1/4 teaspoon + 1/8 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon crushed dried rose flowers and/or buds for tea*
1/2 cup (60g) roasted unsalted pistachios, chopped
1/2 cup (71g) tart dried cherries, roughly chopped
1/3 cup (57g) vegan white chocolate, chopped*
1 to 4 teaspoons plant-based milk, if needed
Directions:
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
Beat together the sugars, butter, and cream cheese until smooth.
Add the oil and extracts and mix until combined.
In a separate bowl, whisk together the flours, baking powder, baking soda, and salt.
Beat together the sugars, butter, and cream cheese until smooth.
Add the oil and extracts and mix until combined.
In a separate bowl, whisk together the flours, baking powder, baking soda, and salt.
Add the flour mixture to the butter and sugar, mixing until just combined.
Mix in the crushed rose, pistachios, cherries, and white chocolate. If the dough doesn't come together, add 1 teaspoon plant-based milk at a time, until the dough is cohesive.
Scoop 2” balls of dough (approximately two tablespoons; a level jumbo cookie scoop works well here) and place on the prepared baking sheets.
Bake the cookies until set, about 15 to 17 minutes, reversing the pans halfway through (top rack to bottom, bottom to top).
Remove the cookies from the oven and cool on the pan for 5 minutes before transferring to a rack to cool completely.
Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.
Tips:
If desired, substitute 1/2 teaspoon rose water + 1 tablespoon chopped dried rose petals for the rose extract and rose petal tea.
Cookies baked as directed above will be 2 1/2” to 2 3/4" in diameter. For larger, flatter cookies (about 3” in diameter), flatten the dough balls gently with the palm of your hand before baking.
Mix in the crushed rose, pistachios, cherries, and white chocolate. If the dough doesn't come together, add 1 teaspoon plant-based milk at a time, until the dough is cohesive.
Scoop 2” balls of dough (approximately two tablespoons; a level jumbo cookie scoop works well here) and place on the prepared baking sheets.
Bake the cookies until set, about 15 to 17 minutes, reversing the pans halfway through (top rack to bottom, bottom to top).
Remove the cookies from the oven and cool on the pan for 5 minutes before transferring to a rack to cool completely.
Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.
Tips:
If desired, substitute 1/2 teaspoon rose water + 1 tablespoon chopped dried rose petals for the rose extract and rose petal tea.
Cookies baked as directed above will be 2 1/2” to 2 3/4" in diameter. For larger, flatter cookies (about 3” in diameter), flatten the dough balls gently with the palm of your hand before baking.
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