Rose is my all-time favorite scent. Walking in to a rose garden puts a relaxed smile on my face that lasts for hours. When I saw a cookie recipe that included (gasp!) rosewater, I knew I had to try it. The recipe also included cardamom, another fave of mine, so it had to be good.

The cookies were already vegan and didn’t need adaptation for high altitude, so I had that covered. I did add ginger to give them some zing, and decorated them with sesame seeds for looks and texture. They have a low-glycemic sugar, healthy fats, and lots of calcium making them good for you. So go ahead, have another.

Spiced Tahini Cookies adapted from Cardamom Rose Tahini Cookies
1/4 cup + 2 TBS coconut sugar
1/4 cup + 2 TBS almond flour
1.25 tsp cardamom powder
1/4 tsp ginger powder
1/4 cup + 2 TBS tahini
1 TBS + 1/2 tsp rosewater
1 TBS sesame seeds, for garnish
Preheat oven to 350F. Line a baking sheet with parchment paper. Place coconut sugar, almond flour, cardamom powder, and ginger powder in a bowl and whisk. Add tahini and rosewater and mix well. Form batter into walnut-sized balls. Place cookie balls on prepared baking sheet. Gently press down until they form thick discs. Sprinkle with sesame seeds. Bake for 10-11 minutes, or until slightly brown. Wait until cooled to remove from the baking sheet. Makes 16-18 cookies.

Until next time, happy baking!