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Eggless Pistachio Rose Cookie

Makes 12


This delicately spiced treat is simply the most delicious cookie to enjoy with a cup of coffee or tea. We topped these with chopped pistachios and dried rosebuds for a sophisticated tasting experience. Dried rosebuds can often be found in the bulk aisle at your local health food market. 

 

Prep Time: 15 minutes

Cooking Time: 30 minutes 

 

Ingredients:

Cookies:

2 cups almond flour

3 tablespoons olive oil

3 tablespoons keto maple syrup

½ teaspoon sea salt

1 teaspoon baking powder

½ teaspoon ground cardamom

½ teaspoon chia spice

½ teaspoon pure vanilla bean powder 

Garnishes:

2 tablespoons pistachios, chopped

2 tablespoons dried rosebuds, chopped 


Instructions:


Mix all cookie ingredients in a bowl, gently stirring with a baker’s spatula, until well-combined. 

Use your hands to form 12 small balls and gently press them down to create a small disc. Use your thumb to create a slight indent in the center of each cookie. 


Fill each indent with chopped pistachio and dried rose.


Bake in the oven for 8-10 minutes on a baking sheet lined with parchment paper.


Remove from the oven and let cook for 1-2 minutes before serving. 


Store any leftovers in an airtight container for up to 5 days. 


Enjoy! 


Calories: 148 

Carbs: 6

Net Carbs: 3

Protein: 4

Fat: 13