Sea Salted Rose Chocolate Chip Cookies, where have you been all my life?! I know I say this all the time, but rosewater is my jam! I grew up with my Armenian mother who baked a lot of tasty Armenian desserts and cooked with rose water, orange blossom, and lavender. My love for these tasty flavors and tinctures was embedded into my blood at a young age and now that I am cooking for a family of my own, I like to include those flavors throughout my style of cooking and baked goods.
Seriously though, if you haven’t given rose water, lavender, or orange blossom water a chance, do so asap. Give it a try and I promise it’ll knock you off your seat. So inexpensive as well. You can find them at any Middle Eastern store or on Amazon. THESE are the ones I use.
I’m not usually the baker but these are amazing. Chewy and delicious with that slight hint of rose water. Not overpowering but subtle enough to taste it and want more. Drooling as I type this out…LOL So let’s get to the recipe.
Enjoy these delicious treats!
Natalie
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Sea Salted Rose Chocolate Chip Cookies
Sea Salted Rose Chocolate Chip Cookies
Ingredients
- 2 cups blanched almond flour preferably organic
- 1/4 cup arrowroot flour or starch
- 2 tbsp rose water
- 1 tsp baking powder
- 1 tsp vanilla extract
- 4 tbsp maple syrup
- 2 tbsp coconut oil
- 1/4 cup almond milk
- 1/2 cup vegan chocolate chips
- a pinch of pink Himalayan sea salt
Instructions
- Preheat oven to 350
- Line baking sheet with unbleached parchment paper and spray with non-stick cooking spray
- In a large bowl, add all ingredients and mix with a whisk.
- Using a scooper, form 8 large cookies or 16 small cookies (if using a small scooper).
- Press down gently on cookies so it’s somewhat flat on top.
- Bake for 15 min or until it starts to slightly brown.
- Remove and immediately sprinkle Maldon sea salt and dried roses (optional)
- Cool for 10 min and enjoy.