Almond Rosewater Cookies


I felt like something sweet today.   I wanted to create something to satisfy the sweet tooth without weighing me down. I always try to match sweet with a protein, because that’s what keeps my blood sugars stable, and that means I can still be a superwoman and multitask like most bad-ass mother’s do.   My answer to this dilemma…. almond flour.  Almond flour is packed with protein and nutrients, and it’s very versatile.  It’s one of my favorite flours to have on hand to add to pancakes, cakes, and cookies, just to give them a healthy boost and a sweet, nutty taste.  The rosewater gives them a delicate flavor, reminiscent of a treat served at tea-time in Downton Abbey.  I used a local butter from cows that are pasture-fed, meaning it is earthy, savory and slightly sweet, which compliments the sweet-savory theme of these cookies perfectly.  I love to add zest to most of my baked goods because….just because.  I don’t know why exactly.  I think it’s because my husband and son like any dessert with a zest in it, so it’s almost like a reflex.   Last, a sprinkle of chia seeds, pour-quoi pas?  A slightly-sweet cookie with a decent supply of protein, how smart.   Oh, and they are gluten-free! 


They are buttery on the tongue, soft and crumbly in texture, and dainty enough for the perfect tea party…..


Almond Rosewater Cookies
A delicious gluten-free cookie to serve at your next tea party
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  1. 1 cup white rice flour
  2. 1 cup almond flour
  3. 12 tbs unsalted butter softened
  4. 2 eggs
  5. 4 tbs maple syrup
  6. 2 tbs sugar
  7. 1 tsp rosewater
  8. 2 tbs orange zest
  9. chia seeds for sprinkling on top
  1. Pre heat oven to 350
  2. Line a baking sheet with parchment paper.
  3. Sift together flours.
  4. With a hand blender, blend softened butter and eggs until creamy.
  5. Add raw sugar, maple syrup, rosewater and orange zest to butter mixture and mix well with wooden spoon
  6. Gradually add flours until well mixed.
  7. Place dough in refrigerator for at least 30 min.
  8. Remove from fridge and with a tablespoon, scoop small amounts and roll into a ball. flatten with your thumb or finger onto a lined baking sheet and sprinkle with chia seeds.
  9. Bake for 20 minutes or just until they begin to brown.
  10. Let cool and serve with your favorite tea
  1. I believe in incorporating as many organic products and raw elements as possible. For example, I used raw organic butter and raw organic sugar in this recipe. But this recipe will also work with regular sugar and butter!
Molly Bea

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