I don’t normally bake cookies, but when I do, I go all out, calories and everything. No skimping on the fat or sugar (okay, maybe a bit less sugar than your traditional cookies, but only because I don’t like my cookies way too sweet). I especially love making shortbread cookies because they remind me of my childhood. My parents used to buy us a huge tin of butter cookies for Christmas, and I fondly remember those crispy, tender, melt-in-your-mouth buttery biscuits of goodness. Lately, I’ve been obsessed with putting spices in baked goods, so when I saw a packet of ground cardamom at the shops, I knew exactly what I had to do. And that’s how these Vegan Cardamom and Pistachio Cookies were born.
For these cookies I used ground coconut sugar, but you can use normal powdered sugar if you prefer. I pulsed coconut sugar in a power blender for a minute or so until it turned into powder form. I also did the same thing with the rose petals (just not for as long) – I removed the petals from the stem, and then pulsed a couple of times using my NutriNinja until crumbs form.
These cookies have that enchantingly sweet and aromatic smell of cardamom. They’re nutty and spicy, with a hint of aniseed and perfumed rose flavour. They will keep for about two weeks in an airtight container at room temperature, but I must say they didn’t last that long in our household before they were all gone.
Vegan Cardamom and Pistachio Shortbread Cookies (with Rose Petals_
Deliciously nutty, spicy, and aromatic buttery cookies that just happened to be vegan :)
- 1 cup vegan butter or Nuttelex (220g, room temp)
- 1/3 cup powdered coconut sugar (see note)
- ½ cup pistachio nuts
- 2 1/3 cup plain flour
- 2 teaspoons rose water
- 1 teaspoon almond extract
- 1 teaspoon cardamom powder
- 1/2 teaspoon of salt
- 2 tablespoon dried rose petals (plus extras for sprinkling (see above))
- Preheat oven to 180 degrees.
- Sift all dry ingredients together (flour, sugar, and salt).
- In a medium bowl, using a wooden spoon, mix butter and almond extract together.
- Pulse pistachio nuts in a blender a few times until fine crumbs form.
- Add the dry ingredients and the pistachio nuts into the butter mixture and mix everything together. Use your hands if necessary to incorporate the butter and get the dough to come together. Stop when it has just come together. Careful not to over mix.
- Shape 1 tablespoon of the mixture into even sized balls and press into flat discs. Place onto a baking sheet lined with baking paper.
- Bake for 12-15 minutes until set and the edges are golden brown.
- Leave to cool completely.
To make powdered coconut sugar, pulse coconut sugar in a power blender for a minute or so until powdery.
If you’re a cardamom fan, I hope you will try this recipe. And if you do, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.