Dipped Rose Shortbread Cookies

I may or may not have gone overboard on Valentine’s Day recipes. It kinda just… happened.

I lost myself for 5 hours baking on Saturday. When I bake, I taste, I experiment, I taste some more… I made over 6 different things 1-2 times each. That’s a lot of taste testing in 5 hours. I totally missed dinner, snack time, everything. I woke up on Sunday craving vegetables like no other.

Over time I’ve learned to just listen to my body. If I am craving more vegetables than normal, I give myself a ton of vegetables, if I feel like I’m in dire need of some protein, I’ll increase my protein by 20-40 grams that day. I just do what my body tells me and it always works out perfectly!

And yesterday my body was saying VEG! BRING ON THE VEG!

So I did…

  • Breakfast smoothie: soaked chia, pomegranate juice, spinach, hemp protein powder, vanilla yogurt
  • Snack: sweet peas with roasted vegetable hummus and 2 runners repair cookies
  • Snack: spinach salad, goats feta, olives, and tomatoes with balsamic vinaigrette
  • Lunch: sweet potato mash, 2 hard boiled eggs, cucumber, red pepper, wrapped in chard leaves
  • Snack: carrots wrapped in spinach leaves dipped in bruschetta
  • Snack: creamy potato dill soup [stay tuned for the recipe tomorrow!] and home made veggie + flax dehydrated crackers
  • Dinner: long grain brown rice, 1 bison elk burger,  navy beans, tomatoes, parsley, coconut oil
  • Snack: fresh apple, carrot, spinach juice
  • Snack: cookie!

Oh-my-gosh it was glorious… and so are these cookies…

I’ve submitted these tasty cookies in the Go Ahead Honey It’s Gluten Free recipe roundup. The theme this month is Love Potions and Charmed Foods, hosted by the talented Naomi.

Dipped Rose Shortbread Cookies

Vegan, Gluten free, Dairy free

These shortbread cookies have been healthful-ized and have soft tones of rose, complimented with a warm roasted almond finish. A perfect snack to warm your heart!

Ingredients

  • 3 cups almond flour
  • 1 cup slivered almonds
  • 1/2 teaspoon baking soda
  • 2 tablespoon crushed rose petals – I ground mine up in my coffee grinder. Make sure to use edible petals to avoid pesticides. You can find them at many health food or gourmet shops.
  • pinch 1/4 teaspoon salt
  • 1/2 cup soy free earth balance
  • 5 tablespoon agave – honey can also be used, but the cookies wouldn’t be vegan
  • 1 tablespoon pure vanilla extract
  • 1 cup chocolate chips – I used Enjoy Life Chocolate Chips

Directions

  1. Preheat oven to 350F
  2. Place slivered almonds on a parchment paper or silicon mat lined cookie sheet.
  3. Place on middle rack of oven for 9 minutes, stirring every 3 minutes. Once golden, remove from oven and set aside.
  4. Meanwhile, combine almond flour, baking soda, crushed rose petals, and salt. Once almond slivers have cooled, add those as well. Set aside.
  5. Combine earth balance, agave, and vanilla extract. Add dry ingredients to wet and mix until combined.
  6. Place a 1.5 foot sheet of parchment paper on the counter and roll out dough to 1/4 inch thick. Cover with parchment paper and place in the freezer for 1 hour.
  7. After hour has passed, preheat oven to 350F and line a cookie sheet with parchment paper or silicon baking mat.
  8. Use cookie cutters to create cookies, placing them 1/2 inch away from each other.
  9. Bake for 7-10 minutes [mine were perfect at 8 minutes]. Allow to cool for 5 minutes before dipping in chocolate.
  10. Melt chocolate either in a double broiler, microwave, or place chocolate in a metal bowl and place in a larger bowl with boiling water.
  11. Dip each cookie in chocolate, place on parchment paper or silicon lined counter top.

Makes 20 cookies

What sorts of things does your body tell you it needs? Do you listen to these queues and change what you eat on a daily basis as a result?

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Comments | Leave Your Comment

  1. Those look delicious! And so very pretty. Perfect Valentine’s party food. Or just sweets for me. Love the veggie detox day. Spinach juice – I’ve got to try it. My body screams for salad most days now. Didn’t happen pre-running.

    • I’ve heard a lot of people say that – after they started running they couldn’t get enough green!

  2. I don’t think I listen to my body the way I should, but it’s nice to gain awareness from reading your story. I am kind of intrigued that you added crushed rose petals. Did they add a distinct flavor? I was thinking of doing something with rose water or rose essence, i wonder how different the taste is. Do you happen to know?

    • There was a slight taste of rose, it was very, very slight. When I was in school we learned that rose was pure heart food, regardless of what form it was in or whether the taste was strong or light. If you’re looking for a strong rose flavor I’d go with rose water or essence. I’m not a huge fan of the full blown rose smell, so I opted for a softer note of it.

  3. Delightful post! Yes, I absolutely just eat whatever my body is craving. Sometimes it says kale, and sometimes it says potato chips. You’re right–gotta listen to the body queues!

  4. Delicious with rose petals! Sounded a great bake day. Totally with you in listening to your body when it asks for veg. Keeps you in top form so you can keep eating your amazing baking efforts!

  5. It sounds like a glorious day in the kitchen, even if it did leave you craving veggies the next day. These cookies are so beautiful! I’ve buzzed ‘em!

  6. Awesome idea of using roses in cookies! It will really give this unique cookies a Valentine’s day feel. Just be careful which roses you use though! Ask the florist if they are food safe – you don’t want to accidentally eat any pesticides or chemicals (no nutri-green please!) Some stores like Whole Foods sell prepackaged rose petals that are good for garnishing and are food safe. My roommate in college made a plated dessert using orchids and she had trouble finding orchids that were chemical free – that’s what these cookies reminded me of. Thanks for sharing though! I just love your blog and the way you approach food : )

    • I’m so happy you mentioned this. Sometimes I forget to add in reminders for people. I’ll edit the post now with your comments so people don’t end up buying regular old roses and throwing it in a cookie! I’m with you, I’m on a nutri-green free diet! Thanks for stopping by, Jason!

  7. The cafe I used to manage sold cookies similar to these for Valentines Day and they were always a huge hit and so delicious! Beautiful pictures! And that’s a lot of stamina/determination to spend 5 hours baking… Way to go!

  8. These sound so wonderful! I think I may be suprising my BF with a yin and yang chocolate fondue for a valentine’s day dessert (he does dinner, I do dessert) and I may need to make these to be dipped!

  9. These cookies are adorable! And yep, I know what you mean about listening to our bodies. Every time I eat a ton of sweets, especially in the evening, I wake up craving vegetables and water. I find that listening to my body is so much better than following a prescribed diet. Our bodies know how to care for themselves, we just have to learn to listen and translate the messages.

    • Mmm that biscotti looks fantastic, Irena. I’ve never made my own biscotti… I should give it a try. You make it look easy enough! Thanks for sharing!

  10. Almond and rose is a delicious combination!

    I try to listen to those cues from my body too – recently I ate liver at lunch for 10 days running and I’m inhaling spinach at the moment too! Think I may have been a little low on something? If I feel I need to throw butter all over something, or eat a handful of walnuts and a great spoonful of coconut oil then I go right ahead.

    The only cue I choose to ignore is sugar cravings – on the rare day I get them, I tend to eat richer food and a little more protein, maybe a milky drink, or even a piece of the darkest, dark chocolate and they soon go away again!

    x x x

    • That is a great tactic – eating richer food, higher protein, and dark chocolate [that's always a good one!]. In fact, when we crave sugar we can usually trick it by eating coconut. Because coconut is processed by the body similar to that of a carbohydrate, our body thinks it’s eating sugar, when in fact it isn’t! I do that all the time. Thanks for stopping by, Naomi :)

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