Open the heart and invigorate the spirit with these medicinal rose tahini cookies made with the Wild Bloom Botanicals Rosa centifolia powder. Visit wildbloombotanicals.com for more organic goodness and herbal remedies.
Preheat the oven to 350°F. Line a baking sheet with unbleached, biodegradable parchment paper, and set aside.
Combine the ground flax seed with the water in a small bowl. Set aside to thicken, at least 5 minutes.
In a medium bowl, whisk to combine the dry cookie ingredients: spelt flour, almond meal, coriander, cardamom, rose powder, and sea salt. Add the ground flax seed gel and stir to roughly combine. Set aside.
In a small saucepan, combine the wet ingredients to melt the coconut oil with: maple syrup, solid coconut oil, tahini, and vanilla. Heat the mixture over medium low, just until the coconut oil has melted. If your coconut oil is already in liquid form, skip this step.
Pour the wet mixture into the bowl with the dry mixture. With a spatula or your hands, stir to combine until a sticky dough forms. It might make it easier to form the dough into a unified ball for the next step.
Using a tablespoon or your intuitive judgement, portion out about 1.5 tbsp of dough onto the baking sheet, leaving at least 1 inch between each cookie. Roll each portion of dough into a ball.
With a fork, create an indentation on each ball of dough to form the cookies. Repeat to make a criss cross indentation and evenly flatten out the dough.
Slide the baking sheet into the oven and bake 12-15 minutes, or until slightly golden. Serve and devour!
Notes
The almond meal doesn't need to be from activated almonds, but if you prefer to activate them, soak the raw almonds overnight in filtered water with a pinch of sea salt, then blend them up in a food processor the next day.
Visit wildbloombotanicals.com for more organic goodness and herbal remedies.
Buckwheat flour is an excellent GF option as a cousin of rhubarb. I recommend it for any flour substitute!