When it comes to creating a unique and health-conscious treat, paleo cookies infused with adaptogens, medicinal herbs, and pressed flowers are a delightful option. These ingredients not only add a burst of flavor but also offer various health benefits that can elevate your snacking experience. Pressed flowers not only add a visually appealing touch to paleo cookies but also provide a subtle floral flavor. Edible flowers like rose petals, violets, and calendula can elevate the presentation of your cookies while offering antioxidants and vitamins.
As always, sub with what you have and wit’s what you love! This is a great base to work with to make healthier dessert combined with favorite herbs to uplevel the goodness!
Loria’s Floral Almond Cookies
Recipe by Loria Stern
*vegan *paleo *gluten free *refined sugar free
(yields about 30 cookies)
- 3.5 cups blanched almond flour -350g
- 1/2 teaspoon salt -3g
- 1/2 teaspoon baking soda- 3g
- 1/2 cup grapeseed or sunflower or safflower oil - 85g
- 5 Tablespoons maple syrup or honey-110g
- 1 Tablespoon vanilla extract or vanilla powder - 15g
Handful of brightly colored edible flowers: violas, pansies, geranium, dahlia, marigold, calendula, bachelor button (cornflowers), nasturtium, cosmo, sun daisy. Greens like: small pea greens, chervil, tarragon, young thyme, etc.
In a medium bowl, mix dry ingredients together. Make a well in the center and pour wet ingredients and then mix to combine.
Remove the dough from the bowl and place on o e side of a large sheet of parchment paper. Place another piece of parchment on top and roll the dough until it’s 1/3” thick. Remove the top piece of parchment paper and stamp out your cookies with a 2-3” round cookie cutter before artfully decorating each round with the edible flowers. Putting aside scraps to re-roll. Once the flowers have been placed, put a sheet of parchment paper on top and gently roll over each cookie to fix the flowers and herbs in place.
One by one, remove your flower pressed cookies with an offset spatula and place on a parchment-lined cutting board or tray. Once you have filled up your cutting board with cookies, put it into the freezer for 1-3 hours or overnight and up to 48 hrs. This allows the flowers and herbs to keep their vibrant complexions amidst the hot oven temperature.
When you’re ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and arrange the cookies with flower sides facing up, leaving ¼” space between each. Place the baking sheet in the center rack of the oven and bake for 9 minutes; rotate the pan and bake for another 8 minutes, or until edges are golden brown. Transfer to a cooling rack and sprinkle with organic cane sugar if you’d like. Voilá!
Loria’s Glaze
*vegan *paleo *gluten free *refined sugar free
(yields a bit more than 1 cup)
- 1 cup Coconut Cream Powder-150g
- 1/3 cup Water- 80g
- 1/4 cup Maple syrup- 65g
- 1 Tablespoon vanilla extract
- Pinch of salt
- Medicinal herbs + natural colorants of your choice, here we’re using Golden Sun Milk, Rose powder, Butterfly Pea, Matcha or Moringa for green!
In a medium bowl, combine coconut cream powder, pinch of salt, coconut milk and maple syrup until glaze consistency is achieved. Mix the glaze with adaptogenic colorant of your choice. If the mixture is too thick, thin out with a bit of water, 1 teaspoon at a time. If the mixture is too thin, add a bit more coconut cream.
To assemble:
Once cookies are baked and cooled, dip them into the glaze and then decorate with edible pressed flowers. Create your own pressed flowers, or use dried flowers like pictures such as whole blue lotus flowers or rose petals. It's important to decorate while the glaze is still wet so that the flowers will stick. The glaze will harden when leaving the cookies out at room temperature. Store any leftovers in an airtight container.
