Description
Vegan Persian Rice Cookies
Ingredients
Units
Scale
- 1 cup of vegan butter (I use Earth Balance)
- 1/2 cup caster sugar
- 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
- 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)
Instructions
- Leave vegan butter out for 30 minutes to soften.
- Heat oven to 325 F.
- Cream the vegan butter and caster sugar in a large bowl until blended and fluffy (I use a handheld mixer).
- Add the rosewater and cardamom and mix to incorporate.
- Add the flour and mix. I use my hands at this stage to blend all the ingredients.
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desert
- Cuisine: Iranian/Persian
Keywords: Vegan, Plant-Based, Persian, Iranian, Desert, Egg-free, Dairy-free, Rice Cookies