Rose, Pistachio and Chocolate cookies with Almond, Amaranth and Palm Sugar



Devour with a cuppa or on its own...there will be no regret!


Aromatic and nutty cookies, with amazing flavours these healthier cookies were second to none ! In making it went protein-packed amaranth flour, replaced white sugar to palm sugar and totally gone nuts by using almond butter instead of butter or ghee and added beautifully scented rose petals and chocolate was perfectly paired with floral scent, sprinkled with toasted pistachios. The flavours suited each other so well. They were lovely and special.















First, I was thinking of making Rose and Pistachio cookies with almond butter and Amaranth flour. however I added cocoa powder thinking it will make a beautiful combination, and kept Valentine's day theme intact with Rose and Chocolate, also added Palm sugar paste to keep cookies on a LOW GI value.


We thought these cookies were quite filling and heavy also quite dense, gobble one or two and you can be satisfied in having something heavenly delicious yet not feeling guilty of eating anything bad. In my opinion these cookies nurtures..while rose is the flower of love and beauty, by eating them you are gaining lots of beneficial effect on the heart and skin, eating these cookies feels like giving yourself a bunch of roses :)



Along with the beautifying effect of the roses, essential fats from almonds and pistachio nuts will add glow to your skin from the inside and out.


Amaranth is known of its remarkable nutrition also contains more protein than oats. In nutshell amaranth is a nutritional powerhouse for your body, how cool is that!

Now, are you prepared to bake your way to heaven? here we go :)  





You will need :-

  • 1 cup almond butter
  • 2-3 tbsp milk or any other vegan alternative to make vegan cookies ( if needed )
  • 1 cup amaranth flour ( lightly roasted )
  • 1/4 cup rice flour
  • 2-3 tbsp self raising flour
  • 6-7 tbsp palm sugar paste
  • 4-5 tbsp finely chopped pistachio
  • 3-4 tbsp edible dried rose petals
  • 2-3 tsp rose water
  • 4-5 tbsp cocoa powder
  • Pinch of Himalayan pink salt or sea salt
Method :-
Pre heat the oven to gas mark 3-4 or 180C or 350F.
Lined baking sheet with parchment paper.
Place almond butter and palm sugar paste in a big bowl and beat till it all combines well.
Add all the flour, salt, cocoa powder and dried rose petals.
Mix everything and form a dough, if mixture is too dry add little milk at a time.
Divide the dough into equal size balls and place them on lined baking sheet. Slightly flatten cookies with your palm or fingers or use any cookie mould for desired  shape ( I used silicon flower shape mould )
Sprinkle some finely chopped pistachios and bake them for 18-20 minutes. ( my cookies were large in size so it took more than 25 minutes )
Leave it to cool completely.
When you serve sprinkle some extra rose petals and chopped pistachios.
You can store them in a airtight container for more than 10 days.
Enjoy !






Thank you for stopping by :)

1 comment

  1. Jag these look amazing and so beautiful.I love all your photos they are amazing.

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