Easy Gluten-Free Pistachio Cardamom Cookies

These pistachio cardamom cookies are a delightful vegan and gluten-free treat with aromatic flavors of rosewater and cardamom.

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Why You’ll Love Pistachio Cardamom Cookies

• I love the smell of rosewater and cardamom. These cookies do not last very long in our home. My son gives it “5 thumbs up.”
• This recipe is so easy, my daughter actually makes it on her own for the family!
• The best part (for me) is that these cookies are vegan and gluten-free (made with rice flour). I am always looking for gluten-free vegan dessert options.

Ingredients/Equipment Notes

To make this delicious recipe, you will need the following ingredients (full measurements are in the recipe card below):

• 1 cup of vegan butter softened (I use Earth Balance sticks) 
• 1/2 cup caster sugar
  • You can get this on Amazon. If you need to make your own vegan caster sugar, try blending organic granulated sugar until is super fine but not powdery.
• 3 tsp. rosewater – Rosewater can be found at Persian, Afghan, Indian, and other specialty stores. I have even found it at Whole Foods and Amazon.
• 2 tsp. ground cardamom
• 2 1/2 cups of white rice flour
• 1/3 cup of chopped unsalted, raw pistachios
• 1-2 Tbsp. of crushed unsalted, raw pistachios for topping (I use a mortar and pestle to crush the pistachios)
• Rose petals for garnish (optional) – you can get rose petals at the Persian store or on Amazon.

You will also need the following equipment:

• Stand mixer with paddle attachment – I like this one on Amazon.
• Baking sheet
• Parchment paper or silicone baking mat – You can get this from Amazon
• Mortar and pestel to

How to Make the Best Pistachio Cardamom Cookies

• Leave vegan butter out for 30 minutes to soften.
• Heat oven to 325 F.
• Use a stand mixer with a paddle attachment to cream the vegan butter and caster sugar in a large bowl until blended and fluffy.
• Add the rosewater and cardamom and mix to incorporate.
• Add the flour in batches and mix.
• Add the chopped pistachios and mix until blended.
• Roll tablespoons of the dough into balls and place on a baking sheet lined with parchment paper.
• Slightly flatten each ball with a fork and sprinkle the tops with the crushed pistachio.
• Bake for approximately 20 minutes.
  • Note: these cookies stay white and do not brown or golden.
• Remove from the oven and transfer to a wire rack to cool.
• Garnish with edible roses.

How to Serve these Pistachio Cardamom Cookies

These cookies are perfect with a cup of tea and actually inspired me to plan and host a vegan afternoon high tea with an assortment of Persian desserts – a blending of cultures. Other Iranian desserts also on the blog are:

• Zaban
• Persian Love Cake
• Cake Yazdi
• Sholeh Zard
• Shrini-e-Papioni
• Qottab

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

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