May 12, 2012

Happy Mother's Day - gf rose shortbread cookies

Happy Mother's Day to all the beautiful mothers today. To celebrate the occasion, I have posted a recipe for gorgeous rose-scented shortbread cookies, inspired by a gift I bought my mum (you can see the pink tin in the background). This recipe makes gluten-free cookies that are healthier than the traditional shortbread recipes.

Vegan and Gluten-Free Rose Shortbread Cookies

This is a healthier version of the traditional shortbread, accented with romantic tones of rose made from real rose petals. Beautiful!


  • 3 cups almond flour
  • 1 cup slivered almonds
  • 1/2 tsp baking soda
  • 2 tbsp crushed rose petals – make sure to use edible petals to avoid pesticides. You can find them at specialised delis or health-food stores. 
  • 1/4 cup of organic butter
  • 1 organic egg
  • 4 tbsps of Natvia sweetener 
  • 1 tbsp pure vanilla extract 
  1. Preheat oven to 180 degrees.
  2. Place slivered almonds on a parchment paper or silicon mat lined cookie sheet.
  3. Place on middle rack of oven for 9 minutes, stirring every 3 minutes. Once golden, remove from oven and set aside.
  4. Meanwhile, combine almond flour, baking soda and crushed rose petals. Once almond slivers have cooled, add those, and set these ingredients aside. 
  5. Combine butter, sweetener, egg and vanilla extract. Add dry ingredients to wet and mix until combined.
  6. Place a large sheet of parchment paper on the counter and roll out dough to 1/4 inch thick. Cover with parchment paper and place in the freezer for 1 hour.
  7. Preheat oven to 180 degrees and line a cookie sheet with parchment paper or silicon baking mat.
  8. Use cookie cutters to create cookies (heart shapes work well!), placing them 1/2 inch away from each other.
  9. Bake for 7-10 minutes, checking after the 7 mark. Transfer to a wire rack to cool.

    Makes 20 cookies

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