Pistachio Rose Butter Cookies
These buttery, melt-in-your-mouth cookies are extra elevated with pistachios, rose water, and rose petals.
May 8, 2026
Mother’s Day is this weekend, so the VegNews Test Kitchen has been busy creating and testing recipes for the special day. We’re particularly focused on brunch and desserts, and these buttery, pistachio-rose cookies have been our absolute favorite. We used oat flour for a lighter, flakier cookie, which also makes them gluten-free.
What you need:
For the cookies:
3¼ cups NOW Foods oat flour
1 cup powdered sugar
1¼ cups vegan butter, lightly softened
½ teaspoon vanilla extract
1 tablespoon rose water
½ cup plus 3 tablespoons roughly chopped unsalted pistachios, divided
4 tablespoons roughly chopped rose petals, divided
For the icing:
2 cups powdered sugar
2 tablespoons oat milk
2 teaspoons rose water
What you do:
- For the cookies, in the bowl of a stand mixer fitted with the paddle attachment, combine oat flour, powdered sugar, and butter. Mix until smooth. Add vanilla extract, rose water, ½ cup pistachios, and 2 tablespoons rose petals. Mix until evenly incorporated. Form the dough into a disk, wrap in plastic, and refrigerate at least 1 hour.
- For the icing, whisk together powdered sugar, oat milk, and rose water until smooth. Set aside.
- Preheat oven to 325 degrees. Onto a lightly floured surface, roll chilled dough to about ⅜-inch thickness. Using a circular cookie cutter, cut into rounds, re‑rolling scraps as needed. Transfer cookies to a baking sheet, and bake 12 minutes. Be careful not to overbake, as these cookies won’t brown.
- Remove cookies from oven and let cool, about 15 minutes. Drizzle cooled cookies with icing, and top with remaining pistachios and rose petals.
For more plant-based recipes like this, read:
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