Cardamom Rose Easter Egg Floral Cookies (Vegan, Gluten Free)

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