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Rose Cardamom Cookies

  • Author: Lillian Jacobs
  • Total Time: 3 hrs
  • Yield: 20 1x



1/2 cup salted butter (I use kerrygold), bring to room temperature

1/4 cup maple syrup

3 tsp rosewater (*homemade rosewater directions below or purchase premade rosewater here)

3 tsp ground cardamom

2 cups almond flour

2 tbsp arrowroot powder

1/4 tsp himalayan pink salt


Combine the butter, maple syrup, cardamom, rose water and salt in a food processor and blend until smooth. Add one cup of almond flour at a time and pulse until smooth. Add the arrowroot powder and pulse again until the dough is well combined.

Remove the dough from the food processor and form into a ball. Cover the ball of dough in parchment paper and roll it into a log. Place in the refrigerator until firm (about 2 hours).

Once the dough is firm, preheat the oven to 325. Remove the dough from the refrigerator and slice into 1/2  inch round slices. Place on a lined baking sheet (I’ve been loving these re-useable baking sheets) and bake for 15 minutes. Remove from heat and let cool at least 15 minutes (they’ll seem soft when you take them out of the oven but will crisp up as they cool — be careful not to over bake them!).




To make homemade rosewater combine 2 tbsp dried rose petals (I like these from starwest botanicals ) with 1 cup water. Bring the water to a boil, then cover and reduce to a simmer. Let the rosebuds simmer in the water until all the color has drained from the petals (about 20 minutes). Remove from heat and strain the rose petals from the water.

  • Prep Time: 2 hrs 30 minutes
  • Cook Time: 15 minute
  • Category: cookies

Keywords: grain free cookies, gluten free cookies, rose cardamom cookies