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.