Heart Opening Rose Cookies

As the Keynote speaker at the Black Walnut Botanical Conference, I was asked to incorporate Rose into my talk.

Since my talks always revolve around using food and herbs as medicine, I created a fun recipe using Rose, of course.

Roses are the quintessential heart-opening flower.

For thousands of years roses have been used in both traditional Chinese Medicine and Ayurvedic medicine to calm anxiety, reduce heat, relieve grief, and support the heart and lungs.

Not only are roses beautiful, they are good medicine for the physical and emotional body. Read more about that here: Stop and smell the roses.

There are more than 150 species of rose and they are all edible. The petals are highly aromatic and can be eaten raw in salads or infused into beverages.

You can also dry the petals (or purchase them dried) and toss them into granola or trail mix for a burst of floral flavor.

The hip, or fruit of the rose, is edible as well. The hip contains seeds and hairs that irritate the mouth and the digestive system.

If you forage for wild rose hips, remember to cut them open and scrape out the hair and the seeds, otherwise your body will be in for an uncomfortably itchy experience.

I purchase dried rose hips, that are already seeded and scraped – it saves me the extra time and work.

In the recipe below I used both dried rose petals plus rose hip jam to create this deliciously floral flavored cookie.

I hope you enjoy this sweet treat and it opens your heart!

Heart Opening Rose Cookies
Prep time
Cook time
Total time
Recipe type: Herbal Medicine recipes
Cuisine: Integrative Health Coach Cooking
Serves: 36 cookies
  • ⅔ cup powdered maple sugar
  • 1 cup grass-fed butter, softened
  • 1 large egg, beaten
  • 1 tsp. vanilla extract
  • ¼ tsp. salt
  • 2 & ¼ cups all-purpose flour (or other flour)
  • ¼ cup dried rose petals, crushed or pulsed in a food processor
  • 1 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • Rose Hip jam
  1. In a mixing bowl (or food processor), combine maple sugar and butter.
  2. Add beaten egg and vanilla into the wet ingredients.
  3. In a separate bowl, combine flour, rose petals, ginger, cinnamon, and baking powder.
  4. Mix dry ingredients with wet ingredients in the food processor, and combine until smooth.
  5. Line a baking tray with parchment paper.
  6. Take heaping teaspoons of batter and roll into small balls, and place onto the baking tray.
  7. With the tip of your index finger, press into the ball and create a small indentation.
  8. Fill with rosehip jam.
  9. Bake at 350 for 15-18 minutes.
  10. Let cool.
  11. Enjoy!