Gluten-Free Vegan Pistachio Rose Cookies
My husband and I love to listen to the podcast Savor by iHeart Radio. They pick a food and go through the history of the food and how it’s used in recipes. A few weeks ago we listen to one on Rose Water, and it made we want to cook with rose water. Here is a link to the podcast if you’re interested. Savor Podcast
It turns out that rose water was originally used more in bake goods historically because vanilla extract was very difficult to get. This of course sent me on an exploration of using rose in baking.
I found a rose water that is edible and organic on Amazon. Moroccan Rose Water by Sweet Essentials. They have lots of options. Please make sure the rose water you buy is edible.
If you know me, you know I love pistachio, and last year I created a Pistachio Lemon cake recipe in honor of my sister’s Mama Mia themed bachelorette. Here is a linked to the recipe if you want to try that Gluten-free Vegan Pistachio Lemon Cake
These cookies are unique, sweet, but not too sweet, almost have a biscuit cookie flavor. They are prefect for a tea party or outside event.
For gluten-free flour, I used King Arthur’s Gluten Free Measure for Measure. I know it is Vegan and Non- GMO along with being gluten-free. They are one of the best 1 to 1 replacements.
For the white chocolate chips, Enjoy Life is a great dairy-free, vegan option. Enjoy Life is the only brand of white chocolate chips I can find that are gluten-free and dairy-free in a store. They are free from most allergens. I always keep them in my pantry. They are hard to find. I have found them at Walmart and Food Lion. When I see them, I buy 3-4 bags at a time.
For the dark chocolate chips I use Enjoy Life Dark Chocolate Morsels as well. I have started buying in bulk off of Amazon to save money.
For the chocolate chips, you can adjust the ratio if you prefer more dark chocolate, or more white chocolate. You can even omit the dark chocolate chips if you want. I have played around with different versions, and this in my favorite ratio, but they are also create with just white chocolate or non at all.
For vegan butter, I like to use Earth Balance in stick form or Melt sticks.
For pistachios, I buy them roasted, and pre-shelled at with Aldi or Trader Joe’s.
When forming the dough to make the cookies, you want to the dough balls to be about 2-inches. These are pretty large cookies, but they allow you to have the crispy outside with a soft inside.
You are going to cook these on 410 degrees for 10 minutes. I know this seems high, but trust me. It makes it the perfect cookie.
After you take the cookies out of the oven sprinkle them with sea salt flakes. I use Maldon, which you can get off of Amazon. Fun fact, I discovered these because they were on the opening episode of Just Like That when Carrie and Big are making dinner. They used them on fish, but I use them as a finishing salt for most of my cookies.
Adding salt to cookies at the even increases the sweet notes while creating that salty sweetness we all crave.
Once you take them out of the oven, let them sit on the cookie sheet for 2-3 minutes for the cookies to firm up a little more. Then, move the cookies to a cooling rack and let them completely cool. Trust me, these cookies get more flavorful once fully cooled. They will still be soft and chewy.
Gluten Free Vegan Pistachio Cookies
These cookies are a great crowd pleaser that are chewy, soft, and sweet. The nuts and rose water add in florals, spring/summer flavors. They are perfect for a tea party.
Stand Mixer
1 cup vegan butter (cold and cubed)
1 cup brown sugar (packed)
1/4 cup granulated sugar
1/2 cup unsweetened organic applesauce
1 tsp rose water
3 1/2 cup gluten-free flour
1 tsp cornstarch (can use arrowroot if prefered)
1 tsp baking soda
1 tsp salt
1 cup pistachios (shelled)
1 cup dairy free white chocolate chips
1/2 cup dairy free dark chocolate chips
Preheat the oven to 410 degrees (yes I know this is hot, but trust met)
Place parchment paper on cookie sheet
In a stand mixer with a paddle attachement, whip thte cubbed butter for 1 minute until smooth and fluffy
Add both the brown and granulated sugar to the butter and blend until smooth for about 3 minutes on high speed
Scrap down the sides of the bowl and add the applesauce and rose water
Add in flour, cornstarch, baking soda, and salt, mixing slowly on the lowest setting of the stand mixer
Mix in the pistachios, and chocolate chips (white and dark) by hand with a spoon.
Make 2 inch diameter balls of dough. Please them on the parchment paper
Bake for 9-10 minutes. they should be slightly golden on top, mounded in the middle, thick, with a gooey middle.
Let them cool on the cookie sheet for a few minutes, and sprinkle with sea salt flakes
Carefully transfer the cookies to a colling rack and let them fully cool. Then enjoy!
Dessert
Mediterranean
Baking, cookies, Dairy Free, Gluten Free, Vegan