Coco Rosie Cookies

I named these cookies after a band, but there’s also a whole history of trial and error behind the recipe. I have been making rosewater cookies for many weeks, using different flours: almond meal, spelt flour, whole wheat flour, and oat flour, among others. This last batch was definitely best of all I’ve baked so far – luckily, since we are running out of rose water soon. What finally made the difference was the use of desiccated coconut, which gives a nice chewiness, and tastewise pairs perfectly with the flowery rose water. These cookies are the dry-ish kind: they are best straight out of the oven, when they melt in your mouth, or dipped in a cup of tea, after which they melt in your mouth as well.

Lately, I have been experimenting with using chick pea flour in baking. Its taste is quite pronounced if you try the batter pre-baking, but afterwards it doesn’t really taste much at all, and works very well as an egg-replacer. These cookies hold their shape quite nicely and won’t fall apart in the tea cup. I also got some oat flour from our organic delivery, but finely ground oats would work just as well.

The Cookie Dough (4 cookies, or 6 smaller ones):

  • 1 and 1/2 dl oat flour
  • 1/2 dl desiccated coconut
  • 2 teaspoons vanilla sugar
  • 2 tablespoons chick pea flour (gram)
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons canola oil
  • 1/2 tablespoon rose water
  • 1 and 1/2 tablespoons agave syrup
  • 1 tablespoon muscovado sugar
  • some more desiccated coconut (to cover the cookies)

I first stirred the dry ingredients – oat flour through salt – together with a fork, then combined all the liquid ingredients, and mixed everything together until well combined. I divided the dough in 4 equal portions, rolled them into balls, rolled the balls in desiccated coconut, and flattened them on a baking sheet covered with parchment paper. The cookies were about 3/4 cm thick before baking. I baked them in 175 degrees Celsius for 7 minutes, until browned around the edges, and then removed the cookies from the baking sheet to cool down.

The flatter the cookie, the shorter the baking time, and the crispier the result! Agave syrup seems to brown quickly, so it’s best to check after 5 minutes.