Oat Rose Cookies

Soft almond rose cookies with oat warmth, light sweetness, and a delicate floral touch. Naturally pink, wholesome, and gently fragrant.

*values are estimated and subject to change

Ingredients

Almond Rose Milk:

• 1 scoop raw almonds 
• 1/2 scoop dried rose petals
• 1 tbsp maple syrup

For the dough :

• The Almond Rose Pulp
• 5 scoops rolled oats 
• 2 scoops whole rolled oats
• 1–2 tbsp Beetroot Powder
• 1 scoops Sugar
• 1 tsp baking powder
• Pinch of sea salt
• 3 tbsp melted coconut oil
• 1 tsp vanilla extract
• 100 ml Fresh Almond Rose Milk

Instructions:

1. Fill the water tank with clean water.
2. Select the “0.5 L | Cold Milk” function on your Milky Plant Plus machine.
3. Add the 1 scoop almonds, 1/2 scoop dried rose petals, and maple syrup to the blending compartment.
4. Press start and wait a couple of minutes while your Milky Plant creates a creamy almond rose milk.

Mix the Dough:

1. Pulse the 5 scoops of oats in a blender to make flour.
2. In a large bowl, simply mix all the dough ingredients together (the oat flour, whole oats, pulp, beetroot powder, sugar, baking powder, salt, oil, and vanilla) until a uniform, sticky dough forms.
3. Roll into balls, flatten on a baking tray.
4. Bake at 180°C (350°F) for 10–12 minutes.
5. Let cool completely.

Note: If the dough is crumbly, add 2–3 tbsp of the fresh milk.