Ingredients
Scale
- 1/2 cup unsalted butter (one stick), room temperature
- 1/4 cup honey or maple syrup
- 1 tsp rose water (like this)
- 1/4 tsp unrefined salt
- 2 cups almond flour (I use this brand)
- 2 tbsp arrowroot powder (like this)
- 1 tbsp crushed edible rose petals, chopped fine (like this)
Instructions
- In food processor, combine butter, honey/maple syrup, rose water, and salt and process until creamy smooth.
- Add almond flour one cup at a time and pulse into wet mixture. Add arrowroot powder and pulse again until dough is well combined but not yet forming a ball of dough. Then sprinkle in chopped rose petals and pulse until dough is fully incorporated. Do not over-process as this destroys the flower petals.
- Remove dough from processor bowl and form into a ball. Place dough onto parchment paper lined baking sheet and shape into a round, flat patty. Cover with additional piece of parchment paper and refrigerate until firm, at least 2 hours or up to 2 days.
- Once dough is firm, preheat oven to 325’F.
- Remove dough from fridge and very lightly dust top with arrowroot powder. Leaving dough in between 2 pieces of parchment paper, carefully roll out until about 1/4 inch thick all around. Using a cookie cutter, stamp out cookies and place onto a parchment paper lined baking sheet, at least 1 inch apart. Collect and roll our dough scraps until all dough is used. Place dough back into fridge if it gets too soft.
- Before baking, place cookie tray into fridge for 15 minutes to chill. Then bake for 13-15 minutes, until cookies are slightly golden. Watch carefully as these cookies will brown very quickly towards the end.
- Remove from oven. Allow to cool for a couple of minutes then transfer to a baking rack to cool completely.
- Store leftovers in an airtight jar for a couple of days. Refrigeration extends shelf life. Recipe yield varies depending on size of cookie cutter used. I got 12 larger cookies and 10 smaller cookies.
Notes
– This dough can be done by hand or with a hand blender as well.
– Placing cut cookies into fridge before baking helps cookies hold their shape while baking.
– Instead of using a cookies cutter, this dough can be rolled into an 8 inch long log, rolled into parchment paper, and chilled. Once firm, simple slice dough into 1/4 inch rounds. Be sure to chill again for 15 minutes before baking.
– I use unsalted, grass fed butter for this recipe. If using ghee or coconut oil, reduce fat to 1/3 cup.