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Easy Vegan Cardamom Cookies. These soft cookies are a cross between cardamom shortbread and Snickerdoodles. Vegan Soyfree Palm Oil free Recipe. Glutenfree option. Jump to Recipe
If you love cardamom, you will love these cookies! Soft, melt in your mouth cookies that remind you of shortbread, snickerdoodle, and Indian Desserts, all rolled into one.
I use seeds from whole green cardamom pods and ground cardamom for extra flavor punch. The nut butter and almond flour add the texture. The cookie is easily refined sugar free and is palm oil free. Change up the spices to cinnamon, chai, pumpkin pie spice for variation.
MORE COOKIES FROM THE BLOG
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- Peanut butter Pecan Cookies
- Almond Butter Oatmeal Cookies. GF oil-free
- Ginger Tahini Cookies
- Best Chocolate Chip Cookies with coconut oil
Tips to make Cardamom Cookies with amazing texture and flavor
- Use a neutral flavor nut butter so that it doesn’t overshadow the cardamom flavor (or any other spice flavor you use). some peanut butters have a strong flavor. Almond or cashew butter works best.
- Use both ground cardamom and cardamom seeds
- The dough should be soft for the best crackling.
- Bake longer for crispier cookie and a min less for softer.
Step by Step Photos
Mix the wet ingredients. Fold in the dry to make a soft dough.
Chill, divide the dough into balls, roll in spice+ sugar, flatten on a parchment lined sheet and bake.
Vegan Cardamom Cookie - Cardamom Snickerdoodles
Ingredients
Wet
- 1/3 cup smooth almond butter or peanut butter, or cashew (some peanut butters have a very strong flavor, so choose a more neutral flavor nut butter)
- 1/4 cup oil
- 1/3 cup maple syrup
- 1 tbsp applesauce or non dairy yogurt
Dry
- 3/4 cup flour, (I use a mix of whole wheat and all purpose), see gf option in notes
- 1/3 cup almond flour
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar, (optional)
- 1/2 tsp baking powder
- 1/4 tsp salt
- seeds of two green cardamom pods, coarsely crushed, (or use 1/4 tsp more ground cardamom)
- 1/4 - 1/2 tsp ground cardamom powder, (us full 1/2 tsp if omitting cardamom seeds)
Coating
- 2 tbsp coconut sugar
- 1 tbsp cane sugar, or use more coconut sugar
- 1/4 tsp ground cardamom
Instructions
- In a bowl combine peanut butter, oil, Maple syrup, Apple sauce/ yogurt. Mix until smooth.
- In another bowl combine the flours, baking powder, baking soda, cream of tartar, salt and cardamom. Mix well
- Add to the wet bowl and combine to form a sticky dough. Add a tablespoon or more flour if the dough is too sticky. You can also do this after chilling.
- Chill the dough for 20 mins
- Mix the coating ingredients in a shallow bowl.
- Take the dough out of the fridge. Divide it into equal size balls of inch or larger. Roll the balls into coating mixture and place them on a parchment lined baking sheet and flatten them.
- Bake at 350 F (176 C) for 11 to 12 minute
- Cool completely before storing
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Richa! I love your YouTube videos and website, you are a very creative and insightful chef. And yes, I consider your badassery to constitue chefhood.
I have a question- but first, some preliminaries…I love cardamom and I see you have a lot of exciting recipes featuring it!
I do understand that most of the time ppl use green cardamom in baking, black cardamom in savory. If that is truly all you think should happen too, then please,feel free to ignore my following question ….
BUT IF YOU DON’T MIND INDULGING ME, I would really like to see some sweet recipes that use black cardamom, or maybe both green and black.
So do YOU think it would work at all? Black cardamom in baking ?? That’s what I really wanted to ask you.
Anyways, please know: I am regularly inspired by you. I have health issues, including past brain injuries, cognitive issues and fatigue too and can relate to your story. I hope you are doing well! Thank you for all you lovely sharing. You have built a community. 🙂
Yes you can use black cardamom instead of green cardamom I would suggest to use a combination of green and black cardamom because black cardamom is a much stronger flavor profile.
I make these at least twice a month because you can’t stop at eating just one!!!!
I’ve been playing around with the recipe a bit. 6 dates blended with oat milk make a great substitute for maple syrup. And I sub out 1/2 cup flour for oat flour. Still tastes so good!
Thanks for the tip!
Hi!
I love this idea! Do you think I’d be able to replace the maple syrup with cane sugar?
Yes it should work.