These gluten free and vegan rose cardamom chocolate chip cookies are the perfect aromatic twist on a classic! Flowers, especially roses, have a special place in my heart, and I love adding something a little different to classic recipes. Rose and cardamom are both beautifully aromatic and add a wonderful scent to chocolate chip cookies. Your house is going to be full of the loveliest botanical notes while these are baking. I promise!
Can you Bake with Rosewater?
Yes! I love infusing my bakes with rose water. Rose water is often thought of as a perfumed element, and maybe even connected in your memory to your grandmother’s skin routine. But rose water is such an amazing ingredient in the baking world, and I love to let it shine in all sorts of pastries.
Rose water is often used in Persian, Indian and Middle-eastern cooking, but can even be found in English recipes such as the Victorian Sponge. I love the sweet, slightly exotic flavor of rose water, but if you are new to rose water, maybe try a bit first before using the full 2 teaspoons in the recipe. The rose water is balanced by the cardamom and chocolate chips, but it’s always okay to try less in the dough, taste it and add more if you want! Always start with a little, and if you love it, add an extra teaspoon! #BakeandTaste
Are There any Benefits to Rose?
If you needed any more convincing, rose water comes with tons of benefits! Research shows that rose water has been beneficial for increasing health of the eyes, skin, respiratory system, the brain, and the digestive tract. There’s so much to love about rose water!
Where to Find Rosewater?
The only and only amazon carries it. What don’t they carry these days? Make sure it’s organic. You can make your own as long as the roses have not been sprayed with pesticides. Rosa Damascena is best for its beautiful scent.
What is Cardamom Spice?
Cardamom is an aromatic spice made from the seed pods of various ginger related plants. You can often find this spice used in Indian and Middle-eastern cooking, but it is becoming more and more popular worldwide. Cardamom has a complexity of flavors that are sweet, spicy, minty, citrusy and even smoky. These flavors can vary between Green Cardamom, known as true cardamom, and Black Cardamom, a more smoky and savory flavor profile. With a similar connection to Indian and Middle-eastern cooking, cardamom is the perfect pairing with rose water.
Baking with Coconut Oil
Coconut oil is a great substitute for other oils, fats and even butter in baking. This makes coconut oil a staple for vegan baking! The substitution is even a 1:1 ratio, so it’s a super simple replacement. If you want to taste the coconut flavor, use unrefined oil. If you would rather not have the coconut taste, choose refined oil when shopping at the store. Like rose water, coconut oil has many great benefits including healthy fatty acids and antimicrobial effects. Make sure and buy the unrefined or virgin, which is minimally processed!
These cookies will definitely fill your house with the most wonderful and exotic aroma. For more vintage cookie baking tips from my favorite classic cookbooks, check out this post! Chocolate chip cookies are irresistible on their own, but these Rose Cardamom Chocolate Chip cookies are the perfect balance of sweet, exotic and familiar.
How to Make Rose Chocolate Chip Cookies
these Rose Cardamom Chocolate Chip cookies are the perfect balance of sweet, exotic yet have a familiar nostalgic taste you will love!
- Prep Time15 min
- Cook Time12 min
- Total Time27 min
For the burger
- 1 cup gluten free 1:1 flour (I love Bob’s 1:1)
- 1 teaspoon Baking powder
- 1/8 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 cup + 2 tablespoons packed brown sugar
- 1/4 cup Coconut oil
- 4 tablespoons Water
- 3 tablespoons creamy cashew butter
- 1 teaspoon Vanilla extract
- 1 cup Lily’s dark chocolate bar, chopped ⠀
Preparing the spices
Preheat the oven to 350 degrees
Sift dry ingredients together in a bowl.
Make sure the coconut oil is melted, but not hot. Mix the brown sugar, coconut oil, and creamy cashew butter together in a separate bowl from the dry ingredients. Slowly stir in the dry ingredients.
Chop the Lily’s chocolate bar into desirable chunks and stir them in last.
Using a cookie scoop, create evenly spaced balls on a greased cookie sheet.⠀
Bake at 350 for 12-15 minutes. I like to pull them out before the edges brown because I love soft cookies.
Garnish with rose petals on a vintage platter or fluted cake stand for extra flair! ⠀