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. 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 then, upon arrival to the dinner, I opened the container to find that these perfect little gelatinous (used agar, not gelatin) almond squares had become watery and misshapen. I decided to hide them and proudly take my appetizer in instead.

That night I couldn’t stop thinking about the dessert had the perfect combination of cardamom, rose and almond, but that it wasn’t put together in a sustainable way. At least not for a novice like me. I decided it had to be put into cookie form.

The next day, I spent some time laying out ingredients and writing out possibilities. On the first try, I made these slightly sweet and perfectly savory treats. I repeated it two more times with some little 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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