Vegan cookies made with ground pistachios and rosewater topped with rosewater icing.
- 3/4 Cup unsalted pistachios
- 1 Cup room temperature vegan butter (I used Earth Balance)
- 3/4 Cup powdered sugar
- 4 tsp Rosewater
- 1 tsp almond extract
- 1 – 2 drops green food coloring (optional)
- 2 1/4 Cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 Cup powdered sugar
- 1 Tbsp almond milk
- 1 Tbsp rosewater
- 1/2 tsp vanilla extract
- 1–2 drops red food coloring (optional)
Using a food processor pulse the pistachios until there are no pieces larger than a chocolate chip.
In a large bowl beat the vegan butter and sugar together using an electric mixer. Add the rosewater, almond extract, and food coloring and beat again.
Mix in the flour, baking powder, and salt until well combined.
Shape the dough into one inch balls and place on a parchment-lined baking sheet.
Chill the dough in the refrigerator for 30 mins.
Preheat oven to 350 degrees F
Bake the cookies for 10-12 mins or until they are lightly browned around the bottom.
Allow the cookies to cool before adding the icing.
Mix all of the icing ingredients together until they are well combined. Drizzle a small amount over each cookie.
- Serving Size: 1 cookie
- Calories: 114
- Fat: 6.2
- Carbohydrates: 13
- Protein: 1
Keywords: vegan, dessert, cookie, rosewater, pistachio