Why give mom roses for Mother’s Day when you can give her what she really wants—a rose flavored cookie? (we all really just want cookies, right?)

I became addicted to the flavor combo of pistachio and rose when I was traveling in the Middle East, and since then I’ve used it in energy balls, waffles, and even no-bake cookies —but never have I explored it in a classic shortbread cookie form.

These come together super quickly in a food processor, and because you’re essentially making flour out of the pistachios, you don’t need to use any grains in the recipe! Chia acts as a binder, adding fiber, protein, and allowing the result to be fully vegan, so no matter what your mother figure’s dietary preference, she can enjoy these.

For Mother’s Day this year, I made my mom brunch pizzas (so good—stay tuned for that recipe!) and then helped her pick out a cat at an animal shelter. Basically, a perfect day.

PS: For those of you who find this a difficult day, I loved my friend Mari’s beautiful illustration, and I’m sending you so much love. Make yourself these cookies. You deserve it.

Pistachio Rose Cookies (Vegan, Gluten Free, Grain Free)

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5 from 1 review

• Author: Liz Moody

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Ingredients

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• 1 cup raw shelled pistachios
• 1 tablespoon chia seeds
• 1/2 teaspoon baking powder
• 1/8 teaspoon fine grain sea salt
• 1 tablespoon rose water
• 1 tablespoon vanilla extract
• 1 tablespoon + 1 teaspoon coconut oil
• 2 tablespoons coconut sugar
• Culinary rose petals, for garnish (optional)

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Instructions

1. Add the pistachios and chia seeds to a food processor fitted with the metal blade, reserving a few pretty pistachio halves for topping cookies (optional). Pulse until the pistachios become sandy, stopping just sort of it turning into a nut butter.
2. Add in the baking powder, sea salt, rose water, vanilla, coconut oil, and coconut sugar and pulse until the dough is well mixed and forms a large single ball.
3. Roll into 12 – 14 cherry-sized balls and place in the refrigerator for 10 minutes. Meanwhile, preheat the oven to 325 degrees. 
4. Place the cookie balls on a parchment-lined pan, then press to slightly flatten. Top with culinary rose petals and reserved pistachios, if using.
5. Bake for 12 – 14 minutes, until the edges just start to brown. Remove from oven and let cool on pan for 15 minutes before enjoying.