Almond Rose Cardamom Cookies

I was invited to a dinner party recently and for my contribution I was assigned a dessert. I love cooking and sharing my food, but I felt immediately defeated when I heard the word “dessert”– I rarely make them. And while the precision that comes with baking should fall right in line with the other things I like to do in an organized fashion, I really struggle with it. For the sake of the dinner party, I put on my baking pants (I do have baking pants), pulled out a cookbook, and turned right to a beautiful dessert. From start to finish, it was a breeze.

But upon arrival to the dinner, I opened the container to find that the perfect little gelatinous (used agar, not gelatin) almond squares had become watery and misshapen. Embarrassed, I decided to hide them in the refrigerator, and proudly place the appetizer I had made as a backup on the table instead.

That night I couldn’t stop thinking about the dessert. It really was the perfect combination of cardamom, rose and almond, but for a dessert novice like me, it simply wasn’t practical or portable. I wondered how this could be better. “Would the melding of these flavors fit together as a cookie? I don’t really even like cookies!”

The next day, I spent some time laying out ingredients and writing out possible recipes. On the first try, I landed a perfectly savory and slightly sweet treat. I repeated it two more times, made a few small modifications, and decided it was ready for you.

Photo by Suzanne Corum-Rich
Photo by Suzanne Corum-Rich

Almond Rose Cardamom Cookies

  • 1 flax egg (1 tablespoon ground flax seeds mixed with 3 tablespoons water)
  • 1 teaspoon vanilla extract
  • 2 tablespoons food grade rose water (rose hydrosol) I like using Mountain Rose Herbs
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoon ground cardamom
  • 3 tablespoons granulated maple syrup or other sweetener
  • 1/4 cup coconut oil
  • 1/2 cup oat flour (either use ready-made, or blend flat oats into a fine flour)
  • 1 cup almonds, ground into fine pieces in blender (the stage before almond butter)
  • Maldon sea salt flakes

Prep time: 15 min. | Cook time: 15 min. | Total time: 30 min.

  1. Preheat oven to 350 degrees. In a mixing bowl, mix together flax/chia egg, rose water and vanilla. Add sea salt, cardamom and granulated maple syrup and blend together. Mix in coconut oil, making sure it has fully softened and blended. Add almonds and oat flour, stirring until fully combined.
  2. Line baking sheet with parchment paper. Shape dough into 1-inch balls and press flat to ½ inch thickness. This makes approximately 12 cookies. Sprinkle Maldon sea flakes on top. Bake for approximately 15 minutes, making sure the bottom does not become overly brown. Let the baking sheet sit on cooling rack for several minutes before transferring the cookies from the pan.

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