Make: 12 cookies
Nutrition: per cookie (average size): 113 Kcal; Fat: 9,07 gr; saturated fats: 3,25 gr; monounsaturated fats: 3,77 gr; polyunsaturated fats 1,3 gr; carbohydrates: 5,5 gr; sugar: 3,2 gr; fiber: 3,22 gr; Protein: 3,57 gr.

Preparation & Baking Time: 75 mins


  • 2 eggs
  • 30 gr pistachios (plus handful crushed pistachios to decorate)
  • ½ cup coconut flour
  • ½ cup of almond flour
  • 1 tbsp dried rose petals (plus 1 more to decorate)
  • 1 tbsp pomegranate molasses
  • 250ml vegetable milk (rice, oat or coconut)
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon cardamom
  • 30 gr butter to brush cookies
  • Optional: raspberry jam


1 Preheat the hoven to 175ºC

2 Crush the pistachios and set aside.

3 In a pot add whisk the eggs, add the pomegranate molasses and the vegetable milk.

4 In another pot mix the flours, the baking powder, pistachios, rose petals and spices.

5 Combine everything. You will obtain a malleable dough that you can set over a baking sheet and stretch until you get a dough high enough to cut with a cookie cutter (I used different sizes).

6 Bake for 15 – 20 minutes. Brush with the butter and allow to cool for 10 minutes before devouring them.

THOUGHT | hese cookies remind me of the Cookie Monster of Sesame Street…
I can see myself with a handful of cookies pressed into my mouth and spreading crumbs all over while I devour them ?


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