These cookies were 100% inspired by a drink from one of my favorite spots in Phoenix, Teaspressa. Teaspressa is a female-owned tea shop that serves delicious and creative coffee-inspired tea drinks made without additives or artificial flavors AND they offer a wide variety of dairy-free milks (can I get a “HELL YEAH” from my other lactose sensitive friends?!) The LEYA is one of their signature drinks—it’s technically not even on the menu, it’s a “secret menu” item. TRUST ME, it’s delightful, a little bit sweet, and not too heavy (just like these cookies!). These cookies are also vegan and gluten-free!
Prep time (jelly) : 30 minutes
Cook time (jelly): 10 minutes plus time to cool
Prep time (cookie): 30 minutes
Cook time (cookie): 8 minutes
Serves: 24 cookies plus some extra rose jelly
KITCHEN TOOLS NEEDED
Hand mixer (optional)
Medium mixing bowl
Plastic ziplock bag or pastry bag
Cheese cloth (or a nut milk bag would work too!)
Medium sized pot
1 1/2 cups dried organic culinary grade rose petals
2 cups of water
1 cup organic cane sugar
1 1/2 tablespoons pectin
1 tablespoon lemon juice
2 cups almond flour
1 tablespoon of matcha powder
3 tablespoon of date nectar (or maple syrup)
3-4 tablespoon of melted coconut oil
1/4 teaspoon of baking soda
1/4 teaspoon of Celtic or Pink Himalayan salt
1/2 teaspoon of vanilla extract
Dark Chocolate Cacao Drizzle
1/4 cup of cacao butter (or 1 tbsp coconut oil)
1/3 cup of vegan dark chocolate chips
First, prep your jelly. YOU CAN SKIP THIS STEP AND GO STRAIGHT TO STEP 7! I won’t judge you if you’d prefer to use a raspberry or strawberry preserve instead, BUT I was surprised at how easy this was.
Boil the water, and then add in the rose petals and boil for 1 minute. Remove from heat, cover and let sit for 30 minutes.
Strain into a bowl through a cheese cloth. I place the cheese cloth inside of a colander on top of the bowl to make it easier. Make sure it’s cool first, and then squeeze all the moisture from the petals and then discard the petals.
Return the rose water back to the pot, add lemon juice. Slowly whisk in the sugar and pectin. Don’t worry TOO much about pectin clumps, but whisk as thoroughly as you can first.
Bring to a light boil for 5 minutes and continue stirring.
Transfer to a mason jar and let sit at room temperature. (Eventually you can store in the fridge.)
Pre-heat the oven to 350 degrees.
In a bowl, mix together almond flour, matcha, salt and baking soda
Next mix in coconut oil, date nectar and vanilla thoroughly until it looks like a crumbly dough. Ensure there are no hidden pockets of just matcha powder, and that everything is mixed throughout. I would start with 3 tablespoons of coconut oil and add in the last tablespoon as needed to help bind in.
Use a cookie scoop to make 1 inch-sized balls onto a lined baking sheet. You’re making 24 mini-cookies.
Make indentions in the center of the balls with your thumb. You’ll find this dough to be a little more crumbly so just keep packing the shape down as you make the indentation.
Bake for 5 minutes. Don’t turn off the oven yet.
Once cookies are done, warm up some of the jelly again to soften it, and spoon it onto your cookies. Grind up some of the remaining dried rose petals and garnish on top. Return to oven to finish baking for an additional 3-5 minutes.
Let cool on the baking sheet.
OPTIONAL, BUT SUPER TASTY CHOCOLATE DRIZZLE: Melt the cacao butter, dark chocolate, and coconut oil in small saucepan on low heat until combined.
Allow it to cool a little bit, pour some into a ziploc or pastry bag. Hold with a towel if it’s still warm. Snip off a TINY corner of the ziploc, and practice a few drizzles on a plate before you begin. Then drizzle across your cookies and let rest.
Admire your work of art and enjoy!