Grain-Free Raw Rosewater-Scented Pistachio Cookies Recipe
If your heart has been craving a pistachio dessert for ages (as mine has), and you want to make something healthy and raw, consider this dessert, which only uses a handful of ingredients to create rosewater-scented pistachio cookies. With a modern twist on classic Middle Eastern flavors, this vegan treat is sure to please anyone with a sweet tooth.
Soak pistachios and dehydrate: If you have pistachios in their shells, crack them open and clean from their shells until you have about 2 cups. Alternatively, you can simply buy some shelled pistachios. Soak the pistachios overnight in warm filtered water with half a teaspoon unrefined sea salt. Rinse the pistachios, dehydrate in the oven until dry, but not roasted.
Grind pistachios: In a food processor (I used a small bullet blender), add the dry pistachios and pulse until ground into flour. Take out a few tablespoons (3-4) of the flour and set aside. Keep the rest of the pistachio flour in the processor.
Add other ingredients, blend and refrigerate: Add 4 tablespoons shredded coconut, 3 tablespoons pure rosewater, 1/2 cup melted coconut oil, 1/3 cup or so pure maple syrup, 1 tablespoon vanilla extract, and pinch unrefined salt, and blend until all ingredients are well integrated. Refrigerate mixture overnight for flavors to intensify and for mixture to harden.
Dust with pistachio flour, garnish, refrigerate and serve: Take out mixture from fridge, use a tablespoon to scoop out a little less than a tablespoon of the mixture at a time and roll each piece in leftover pistachio flour. You can shape into flattened out cookies or round balls. I mixed it up. Garnish with shredded coconut or dried read cherries or cranberries for color contrast. Arrange on serving platter, add back to fridge to set, and serve with tea or as an afternoon snack. Enjoy!