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Easy Saffron Cookies (6 ingredients only!)


8-10 strands of Premium Saffron

1/8 spoon cardamom seeds

1 ½ cups flour (substitute with coconut flour or gluten-free flour)

½ cup sugar (substitute with date palm sugar)

½ cup grass-fed ghee (or clarified butter)

20 pistachios, crushed or coarsely chopped (optional)


  • Soak saffron stands in 2 tablespoons of warm water. This process helps extract the color and flavor of the saffron. Stir and set aside.

  • In a large bowl, mix the grass-fed ghee ( or clarified butter) with the sugar.

  • Add in the saffron mixture and cardamom then blend well.

  • Add in the flour and mix to form a dough ( Add a few drops of milk to get the dough to come together if needed)

  • Divide the dough and cut to desired size using a cookie cutter of your choice.

  • Add the crushed pistachios on top of each cookie and press down gently to hold in place (Optional step)

  • Pre-heat oven to 350 F

  • Place the cookies on a tray lined with parchment paper and bake for 15 minutes.

  • Cool completely before serving and store in air tight container for up to 5 days.


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