Rose & pistachio oat cookies (Edit recipe)

75 recipes
|
93 followers

Soft, chewy oat cookies infused with delicate rose and nutty pistachio. Naturally sweetened and finished with a dark chocolate dip, crushed pistachios and rose petals for a simple but elegant treat.

Share

Save

PREP TIME

5 minutes

COOK TIME

13 minutes

INGREDIENTS

19

Serves: 8

Ingredients

Dry ingredients

1.5 cups rolled oats
0.75 cup ground almonds
0.5 cup Pistachios, Raw, + 2 tbsp, roughly chopped
1 Tbsp Arrowroot Powder
1 pinch Sea Salt
0.25 tsp Cardamom, Ground, (optional)

wet

5 Tbsp vegan butter
0.333 cup Banana, mashed (about 1 medium banana)
0.25 cup Pure Maple Syrup
3 Tbsp Pistachio Butter
0.5 tsp Rose Water

mix-ins

2 Tbsp freeze dried strawberry pieces

to finish

0.75 cup 70% Cacao Organic Vegan Dark Chocolate Bar - Pascha Chocolate Co., melted
1 - 2 Tbsp Pistachios, Roasted, finely chopped
1 - 2 Tbsp Rose Petals, edible

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the dough: In a bowl, mix together the vegan butter, maple syrup and pistachio butter until smooth.
Stir in the mashed banana, rose water, salt and cardamom.
Add dry ingredients: Fold in the oats, ground almonds and arrowroot, followed by the chopped pistachios and freeze-dried strawberries. Mix until a soft dough forms.
Shape: Scoop about 2 tbsp of dough per cookie, roll into balls and gently flatten into thick discs. Press a few extra pistachio pieces onto the tops. Refrigerate, whilst you preheat the oven.
Bake: Bake at 180°C (160°C fan) for 12–14 minutes, until lightly golden at the edges. Allow to cool completely.
Decorate: Dip half of each cookie into melted dark chocolate. Sprinkle with crushed pistachios and edible rose petals. Leave to set.

Notes

•Rose water: Start with ½ tsp and adjust to taste—too much can overpower. •Texture: These cookies are soft and chewy in the centre with lightly crisp edges. •Chilling the dough is key for structure due to the banana and oats. If you have the time, refrigerate for 30 minutes prior to cooking. •Toasting pistachios before adding enhances flavour. •Store in an airtight container for up to 3 days, or refrigerate for longer freshness.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	140
Fat:	8 g
Carbohydrates:	16 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	67 mg
Fiber:	1 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.