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Vegan Persian Pistachio cardamom rosewater cookies

Vegan Cardamom Rosewater Rice Cookies

  • Author: Plant-Based Persian
  • Total Time: 30 minutes
  • Yield: 20 cookies 1x
  • Diet: Vegan


Vegan Persian Rice Cookies


Units Scale
  • 1 cup of vegan butter (I use Earth Balance)
  • 1/2 cup caster sugar
  • 3 tsp. rosewater
  • 2 tsp. ground cardamom
  • 2 1/2 cups of white rice flour
  • 1/3 cup of chopped unsalted, raw pistachios
  • 12 Tbsp. of crushed unsalted, raw pistachios for topping (I use a mortar and pestle to crush the pistachios)


  1. Leave vegan butter out for 30 minutes to soften.
  2. Heat oven to 325 F.
  3. Cream the vegan butter and caster sugar in a large bowl until blended and fluffy (I use a handheld mixer).
  4. Add the rosewater and cardamom and mix to incorporate.
  5. Add the flour and mix. I use my hands at this stage to blend all the ingredients.
  6. Add the chopped pistachios and mix until blended.
  7. Roll tablespoons of the dough into balls and place on a baking sheet lined with parchment paper.
  8. Slightly flatten each ball with a fork and sprinkle the tops with the crushed pistachio.
  9. Bake for approximately 20 minutes.
    • Note: these cookies stay white and do not brown or golden.
  10. 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