Grain-Free Raw Rosewater-Scented Pistachio Cookies

Recipe Description:

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.

Prep Time: 1 Hours

Cook Time: n/a

Servings: 20-25 cookies

Difficulty: Easy

Recipe Ingredients:

2 cups raw pistachios, divided

4 tablespoons unsulfured, unsweetened coconut flakes or shredded coconut + more for garnish

3 tablespoons pure rosewater (buy online or make your own)

1/2 cup virgin coconut oil, melted

1/3 cup 100% pure Grade B maple syrup or raw local honey, to taste

1 tablespoon fair trade pure vanilla extract

a pinch of unrefined salt

small handful of dried cranberries or cherries, for garnish (optional)

Recipe Instructions:

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!

Author: midEATS

MidEATS was founded by real foodie and writer Heba Saleh and lawyer-mom Brenda Abdelall in August 2011, with the goal of presenting to the world the best Middle Eastern REAL food blog the internet has ever seen. We created this site to teach the world how to cook Middle Eastern food and to enjoy the process. We know that it isn’t just the food that makes Middle Eastern food so great: it’s the ingredients, history, and preparation that makes our food into a truly delicious meal. We will share with you the stories and traditions of Middle Eastern cuisine and culture. View all posts by midEATS

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: midEATS

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