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Vegan Rose Pistachio Cookies

Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 42 cookies
Author Jennifer Rao - Around the World in 80 Cakes


  • 2 Tbsp rose water
  • ½ teas saffron
  • 1/3 cup (2 oz) shelled pistachios
  • cups + 2 tablespoons (7.9 oz) all-purpose flour (dip and sweep method)
  • 1 teas baking powder
  • 1 teas ground cardamom
  • ½ teas salt
  • cups (9 oz) sugar
  • ½ cup (4 oz) canola oil
  • 3 Tbsp non-dairy milk (I use rice or almond)
  • ½ teas pure vanilla extract
  • ¼ teas pure almond extract
  • 4 Tbsp cornstarch (or tapioca starch)


  1. Preheat the oven to 350F. Line 2-4 cookie sheets with parchment paper.
  2. Heat the rose water in the microwave for about 5-10 seconds. Add the saffron, breaking up the strands as you sprinkle it into the rose water. Stir gently then set aside.
  3. Finely chop the pistachios using a small food processor using about 10 short pulses (keep the pulses short otherwise the pistachios will start to form a paste). If you do not have a food processor finely chop the pistachios by hand with a knife. Pour into a small bowl and set aside.
  4. Sift the flour using a mesh strainer, or sifter, along with the baking powder and cardamom into a small bowl. Add the salt and whisk well to combine. Set aside.
  5. In a medium bowl combined the sugar, canola oil, rice milk and extracts. Whisk well then add the cornstarch. Mix until smooth.
  6. Add the dry mixture into the wet mixture and mix until all the flour has been evenly incorporated. It should form a soft dough.
  7. Scoop out about 1 tablespoon of cookie dough and roll into a ball. Drop the ball into the bowl of chopped pistachios and flatten slightly. Place pistachio side up onto the prepared cookie sheet.
  8. Bake the cookies at 350 for 12-14 minutes. They should still be slightly soft, but will firm up as they cool.
  9. Allow to cool on the pan for about 5-10 minutes then move to a cooling rack. Cool completely then store in an airtight container for up to a week.