With a rose icing, these light and flakey cardamom cookies are sweet, aromatic and simply delicious! In cute little egg shapes and topped with edible flowers they’re great for celebrating Easter or just adding a little extra joy to your day!

cardamom rose easter egg floral cookies, vegan gluten free

Key Ingredients

Almond flour. This helps to give the cookies a light texture.
Bob’s Red Mill 1:1 Gluten Free Flour. I have only used this flour but I think any gluten free 1:1 flour with xanthum gum should work.
Tapioca flour. This is used to give the cookies a crisp and flakey texture.
Cardamom. This is a strong, slightly sweet and aromatic spice. Use ground cardamom.
Coconut oil. This gives the cookies a buttery texture like shortbread.
Maple syrup. It sweetens the cookies and also helps to bind the dough.
Rose water. This is used to flavor the icing. Make sure to use food grade rose water as some brands are meant for cosmetics and are not suitable to eat. I use the brand Cedar.
Icing sugar. This is makes the icing for the cookies.
Edible flowers. Make sure to purchase flowers that are grown for consuming. You can also sprinkle with edible dried rose petals.

How To Make The Cardamom Cookies

These cookies are super easy to make! They have a light, crisp and flakey texture similar to shortbread. They keep well for days which makes them perfect for gifting, spring picnics or Easter baskets!

Mix the dry ingredients until there are no clumps.
Whisk the wet ingredients and pour them into the dry. Stir and use your hands to form a dough.
Roll out the dough and cut out the cookies.
Bake for 15 minutes and let cool completely.

How To Make The Rose Icing

The icing consists of 3 ingredients – icing sugar, rose water and almond milk. Simply whisk all of the ingredients together until you have a smooth, spreadable icing. It should have quite a strong rose flavor because once it’s added to the cookies the cardamom will balance it out. Once you’ve spread the icing on the cookies immediately top them with dried edible flowers (before the icing starts to dry).

Cookies are topped with rose icing and edible flowers on a cooling rack.

Why You Will Love These Cookies

✓ Crisp and flakey texture

✓ Easy to make

✓ Versatile

✓ Can be made ahead of time

✓ Perfect for Easter baskets

✓ Vegan and gluten free

Looking For More Floral Recipes?

Or More Easter Recipes?

I hope that you enjoy this recipe and if you make it, your feedback is always appreciated! Please leave a comment and star rating below. If you have questions please ask me in the comment section and I will get back to you ASAP. Thank you so much for stopping by and happy eating always!

Ingredients

Cardamom Cookies

1 cup almond flour
3/4 cup Bob's Red Mill 1:1 Gluten Free Flour
1/2 cup tapioca flour
3/4 teaspoon cardamom
1/2 teaspoon sea salt
7 tablespoons coconut oil, melted
6 tablespoons maple syrup
1 teaspoon vanilla extract

Rose Icing

1 cup icing sugar
1 tablespoon rose water
1-2 teaspoons almond milk (or milk of choice), as needed to thin

Instructions

Cookies

Preheat the oven to 350℉. Line a cookie sheet with parchment paper.
In a medium sized bowl mix the dry ingredients – almond flour, gluten free 1:1 flour, tapioca flour, cardamom and sea salt. Stir until there are no clumps.
In a small bowl or pitcher stir the wet ingredients – melted coconut oil, maple syrup and vanilla. Pour into the dry ingredients. Stir with a spatula or wooden spoon until a dough forms. With your hands form the dough into a ball. It should stick together without any dryness.
Roll the dough between 2 pieces of parchment paper until the dough is 1/4" thick. Cut out the cookies with your cutter. Use an offset spatula to transfer the cookies to the lined baking sheet. Form the leftover dough into a ball and roll out again until all the dough is used.
Bake for 13-15 minutes, until the cookies start to turn a light golden brown around the edges. Let them cool for 15 minutes on the baking sheet and then transfer them to a cooling rack.

Icing

Once the cookies are cooled start on the icing. Have the dried flowers you want to use laid out. Using a pair of tweezers is the easiest way to handle dried flowers.
In a small bowl whisk the icing sugar and rose water. Add the almond milk a a tiny bit at a time until the icing is thin enough to spread (but not too thin that it is dripping). If the icing is too thin add a bit more icing sugar. The icing should have a very strong rose flavor because when it is added to the cookies the cardamom will balance it out.
With a small spoon spread a small amount of the icing (about 1/2 teaspoon) onto each cookie until it is almost at the edges. Immediately top with dried edible flowers (if you wait too long the icing will set and the flowers will not stick). Let the icing set for 20 minutes. The cookies without the flowers will last up to a week stored an airtight container in the fridge. Once the flowers are added they may change (the flowers may become soft or discolored) when kept in the fridge. Enjoy!

Notes

*The yield of this recipe depends on the thickness of cookies and size of the cutter. I rolled the dough to 1/4″ thickness and used a 3″x 2″ egg shaped cookie cutter which made 18 cookies.

*Always purchase flowers that are grown for consuming. Never pick flowers or buy flower bouquets from the supermarket because they may be grown with added chemicals. Edible rose petals can also be used to decorate the cookies.

Nutrition