Cardamom Oatmeal Cookies with Rose Water Glaze + Pistachios

he heavenly combination of cardamom, rose, and pistachios is certainly a perfect match - they all seem to compliment each other PERFECTLY. I first heard of this combination being used in a cake called “Persian Love Cake” several years ago; Molly Yeh even has a cookie version of this Middle Eastern delight and they are amazing! These cookies are my riff on that cake I encountered so many years ago. I chose a hefty oatmeal cookie base to stand up to the lightness of the rose - the buttery pistachios are just an added bonus!

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Here’s what you’ll need:

Cookies

  • 1 cup rolled oats

  • 1.5 cups oat flour

  • ½ cup coconut shreds, unsweetened

  • 1 tsp cardamom

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • Dash of salt

  • 2 flax eggs

  • ¼ cup coconut oil, melted

  • ¼ cup liquid sweetener (I prefer maple syrup or honey here)

  • ¼ cup sugar (coconut or brown sugar)

  • 1 tsp vanilla bean paste

Rose water glaze

  • 1/2 cup powdered sugar

  • 1/2 Tbsp cornstarch

  • 1 tsp rose water

  • 2 Tbsp coconut milk/as needed

  • Optional: red/pink food coloring (I used beet powder!)

  • Toppings: pistachio pieces

Here’s how to make them:

In a large bowl, combine all of the dry ingredients. In a separate smaller bowl, mix together the eggs, oil, sweetener, sugar, and vanilla. Using a hand or stand mixer, beat the dry and wet ingredients together until a sticky dough forms. Preheat oven to 350F and set up a large cookie sheet with silicone mat or parchment paper. Using a 1/4 cup measuring cup, scoop up dough and place onto cookie sheet (they are supposed to be BIG cookies!) Flatten with the back of the measuring cup - they still should be relatively thick. Pop in the oven for 10-12 minutes until the bottoms start to turn a golden brown and take out. Let cool before putting the glaze on. To make the glaze, combine the sugar, cornstarch, water, and 1 Tbsp of milk. Add in milk as needed to make a thin glaze. Dip cookies in the glaze and set on a sheet to dry. Top with pistachios and enjoy! Store in an airtight container for 2-3 days.



Annie Muske