The flavors of Cardamom Rose elevate these Paleo Snickerdoodle Cookies to a whole new level. Make them to impress your friends and introduce them to a new flavor profile.
These Cardamom Rose Snickerdoodle Paleo Cookies are inspired by my friend at More Icing Than Cake. If you have been following me for awhile Rose is one of may favorite ways to add a little floral note to some of my dishes. My most popular recipes to date are these Pistachio Rose and Cardamom Rolls that I created last year. When Sami reached out and wanted to work on a recipe swap together I looked through her archives and saw the recipe for her Cardamom Rose Snickerdoodles. I wanted to do a version of it with almond flour.
I have to say, it’s one of my favorite cookies I have ever made and forever grateful for Sami for coming up with the idea. This paleo recipe is super easy because all you need to do is throw everything in the food processor. That’s one of the pluses of working with almond flour. You can be quite heavy handed with it and it’s very forgiving.
I used this recipe as a base with a few modifications. I added rose buds in the cookie dough plus some rosewater. You can see the flecks of the rose buds coming through once you portion them out with an ice cream scoop. It’s so beautiful.
Instead of the traditional cinnamon sugar, the spice was replaced with cardamom and mixed with date sugar. To give it a slight pink hue, I added just a touch of beet powder to give it some color. Some additional crushed rose buds doesn’t hurt either.
Once you have rolled all the cookie dough into the cardamom sugar, use a flat bottomed glass to press them into that iconic snickerdoodle shape.
Bake for about 12 minutes or so at 325 degrees and let it cool slightly on a wire rack. I don’t know about you, but a just baked snickerdoodle is just the best thing ever. To serve you can sprinkle more cardamom rose sugar on top.
With the cookie swap season coming up, it’s nice alternative to the traditional cookies you normally see in homemade cookie boxes.
If you enjoyed this recipe swap you can also revisit these two recipes that I worked on with my friends Healthy Little Vittles and Sift and Simmer.
Recipe adapted from More Icing Than Cake
Pre-heat the oven to 325 degrees. Line a sheet pan with parchment paper or a silpat.
Place all the ingredients for the cardamom rose sugar in a bowl and mix well. Set aside.
In the food processor place the flours, salt, baking powder and rose buds. Process until fully incorporated.
Add in the egg, sugar, almond milk, vanilla, rose water and vegan butter. Process until the dough starts to look moist and clump together. When you pinch the dough in between your fingers it should hold. If the dough is still crumbling add more almond milk a teaspoon at a time.
Using a mini ice cream scoop (approximately 2 teaspoons), portion out the cookie dough on a sheet pan covered with parchment or silpat.
Roll into balls and dip and roll in the cardamom rose sugar. Place back on the sheet pan and repeat with all the balls. Once all the cookie dough has been rolled in the sugar, using a flat bottomed glass press it down on each cookie to flatten it.
Bake for 12 minutes and cool slightly on the baking tray.
While the cookies are cooling down you can sprinkle more of the sugar on top if you wish. Serve right away or store in an air tight container for up to 3 days.