🍪Mountain Rose Ginger Cookies
A wholesome oat cookie sweetened with maple,
warmed with fresh ginger,
and finished with fragrant rose petals.
Created in the kitchen of 5K High Altitude Apothecary for slow mornings and cups of
herbal tea.
Dry Ingredients
1 cup oat flour
½ cup brown rice flour (or an additional ½ cup oat flour)
¼ cup flax meal
1 teaspoon baking powder
¼ teaspoon sea salt
Wet Ingredients
¼ cup olive oil or avocado oil
¼ cup unsweetened applesauce
¼ cup maple-ginger mixture*
1 tablespoon blackstrap molasses
1 teaspoon vanilla (optional)
Zest of ½ lemon (optional)
Botanical Addition
1–2 tablespoons dried culinary rose petals, gently crumbled
* Maple-Ginger Mixture: Blend pure maple syrup with fresh ginger until smooth.
Directions
In a large bowl, whisk together the dry ingredients.
In a separate bowl, combine the oil, applesauce, maple-ginger mixture, molasses,
vanilla, and lemon zest.
Stir the wet ingredients into the dry until just combined.
Fold in the rose petals.
Cover and refrigerate for several hours, or overnight, allowing the oats and rose petals
to absorb moisture.
Scoop approximately 2 tablespoons of dough for each cookie and gently flatten.
If desired, press a single rose petal onto the top of each cookie.
Bake at 350°F (175°C) for 10–12 minutes, until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for at least 10 minutes before
transferring to a rack
Keeper’s Notes
I prefer to mix the variations in the dough before chilling if dried.
Mountain Variations
Try lavender, orange zest or rose petals.
Pair With…
Continue Exploring…
🍰 Cakes
5K High Altitude Apothecary 