These are amazing for the trails! Chewy nuts and sugar for sustained energy! They’re also super pack-able, and quick to make, and delish. They’re inspired by the Persian cookie Nan-e badami.

P.S. These are also amazing frozen for some reason. Then they’re this awesome frozen-but-chewy texture, it’s cool.

Rosewater Nut Cookies

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 20 medium cookies


  • 2 egg whites
  • 1 tbsp rosewater
  • Dash cardamom (depends how strong you like it)
  • Dash salt
  • 600 grams nuts (~4 cups)
  • 130 grams confectioner's sugar (1 cup)
  • (optional) dark chocolate to melt and dip


  • Preheat oven to 350°F.
  • Grind nuts in a processor. Mix together the egg whites, rosewater, cardamom and salt, confectioner’s sugar, and ground nuts.
  • Drop onto parchment-lined baking pan. Bake ~15 minutes at 350°F.
  • Optional to melt some dark chocolate with a dash of water and dip the tops or bottoms!


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