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Vegan Cardamom Cookies – Cardamom Snickerdoodles

September 4, 2018 By Richa 52 Comments

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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

Easy Vegan Cardamom Cookies. These soft cookies are a cross between cardamom shortbread and snickerdoodles. #Vegan #Soyfree #palmoilfree #Recipe. #Glutenfree option.

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.


Easy Vegan Cardamom Cookies. These soft cookies are a cross between cardamom shortbread and snickerdoodles. #Vegan #Soyfree Recipe. #Glutenfree option.

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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.

Easy Vegan Cardamom Cookies. These soft cookies are a cross between cardamom shortbread and snickerdoodles. #Vegan #Soyfree Recipe. #Glutenfree option.

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.

Easy Vegan Cardamom Cookies. These soft cookies are a cross between cardamom shortbread and snickerdoodles. #Vegan #Soyfree Recipe. #Glutenfree option.  Easy Vegan Cardamom Cookies. These soft cookies are a cross between cardamom shortbread and snickerdoodles. #Vegan #Soyfree Recipe. #Glutenfree option.
Easy Vegan Cardamom Cookies. These soft cookies are a cross between cardamom shortbread and snickerdoodles. #Vegan #Soyfree Recipe. #Glutenfree option.  Easy Vegan Cardamom Cookies. These soft cookies are a cross between cardamom shortbread and snickerdoodles. #Vegan #Soyfree Recipe. #Glutenfree option.
Easy Vegan Cardamom Cookies. These soft cookies are a cross between cardamom shortbread and snickerdoodles. #Vegan #Soyfree Recipe. #Glutenfree option.  Easy Vegan Cardamom Cookies. These soft cookies are a cross between cardamom shortbread and snickerdoodles. #Vegan #Soyfree Recipe. #Glutenfree option.

Easy Vegan Cardamom Cookies. These soft cookies are a cross between cardamom shortbread and snickerdoodles. #Vegan #Soyfree Recipe. #Glutenfree option.
Print Recipe
4.88 from 16 votes

Vegan Cardamom Cookie - Cardamom Snickerdoodles

Easy Vegan Cardamom Cookies. These soft cookies are a cross between cardamom shortbread and Snickerdoodles. Vegan Soyfree Palm Oil free Recipe. Glutenfree option
Prep Time10 mins
Cook Time15 mins
Chill30 mins
Total Time25 mins
Course: Dessert
Cuisine: fusion, Vegan
Keyword: cardamom cookie recipes, cardamom snickerdoodles, vegan cardamom cookies
Servings: 14 cookies
Calories: 137kcal
Author: Vegan Richa

Ingredients

Wet

  • 1/3 cup (86 g) 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 (56 ml) oil
  • 1/3 cup (0.02 ml) maple syrup
  • 1 tbsp (14.79 g) applesauce or non dairy yogurt

Dry

  • 3/4 cup (177.44 g) flour (I use a mix of whole wheat and all purpose), see gf option in notes
  • 1/3 cup (37.33 g) almond flour
  • 1/4 tsp (0.25 tsp) baking soda
  • 1/4 tsp (0.25 tsp) cream of tartar (optional)
  • 1/2 tsp (0.5 tsp) baking powder
  • 1/4 tsp (0.25 tsp) salt
  • seeds of two green cardamom pods, coarsely crushed (or use 1/4 tsp more ground cardamom)
  • 1/4 - 1/2 tsp (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 (0.25 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

To make these gluten-free: Mix 1/3 cup rice flour or oat flour, 1/3 cup almond flour, 2 tbsp starch(potato or corn). 
 
Nutrition is for 1 Cookie

Nutrition

Nutrition Facts
Vegan Cardamom Cookie - Cardamom Snickerdoodles
Amount Per Serving
Calories 137 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 73mg3%
Potassium 92mg3%
Carbohydrates 15g5%
Sugar 7g8%
Protein 2g4%
Calcium 25mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: cookie, dessert, soy free Tagged With: vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Nicole says

    September 4, 2018 at 5:11 pm

    These look really good. Would there be a good substitute for the oil?
    Thanks!

    Reply
    • Richa says

      September 4, 2018 at 6:23 pm

      more nut butter

      Reply
  2. Sue says

    September 4, 2018 at 6:16 pm

    Richa – is it a 1/4 Cup oil?

    Reply
    • Richa says

      September 4, 2018 at 6:23 pm

      yes. updated

      Reply
  3. Ellen says

    September 5, 2018 at 11:39 am

    Just made these yesterday. I didn’t have almond flour so I used quinoa flour, my 2 year old daughter gobbles them up. I like that they are not too sweet.

    Reply
    • Richa says

      September 5, 2018 at 11:56 am

      awesome!!

      Reply
  4. Sue says

    September 6, 2018 at 10:55 am

    Richa, these look soooo good. Will bake soon! Thanks for the recipe.

    Reply
  5. Ginnis says

    September 7, 2018 at 2:55 am

    Do you think it would be okay to delete the oil? I am oil-free and this would be a lot of extra oil for me.

    Reply
    • Richa says

      September 7, 2018 at 10:08 am

      Yes, they should be fine without. Just add more nut butter. You might need a bit less flour with nut butter

      Reply
  6. Emily says

    September 19, 2018 at 6:56 pm

    5 stars
    Made these yesterday. They are so buttery and melt in your mouth. i couldnt believe it! and no butter! i used pumpkin pie spice + cardamom seeds, soo good.

    Reply
    • Richa says

      September 19, 2018 at 7:02 pm

      i know right! perfect shortbread crumb

      Reply
  7. Cassie Autumn Tran says

    September 24, 2018 at 9:20 pm

    Wow, these look so spicy yet sweet and crisp at the same time! Heck, I could eat the cookie dough on its own before baking! Anyways, would this recipe work with canned pumpkin or mashed banana instead of applesauce or yogurt?

    Reply
  8. Preeti says

    September 26, 2018 at 2:59 am

    What’s a good substitute for maple syrup ?

    Reply
    • Richa says

      September 29, 2018 at 2:31 pm

      Sugary or Jaggery syrup of half string consistency

      Reply
  9. Lucy says

    September 26, 2018 at 5:29 pm

    I can’t wait to make these! Do you think I could use an equal amount of pumpkin purée in place of the apple sauce/yogurt? (I have some I need to use up.) Thanks!

    Reply
    • Richa says

      September 26, 2018 at 7:34 pm

      yup

      Reply
      • Lucy says

        October 2, 2018 at 5:21 pm

        5 stars
        Thanks! We loved them.
        I think this will also be a great template to veganize this saffron-vanilla snickerdoodle recipe that I used to make pre-veg days. 👍🏼👍🏼

        Reply
        • Richa says

          October 2, 2018 at 7:01 pm

          awesome! saffron vanilla is definitely a winner flavor!

          Reply
  10. Pia says

    September 30, 2018 at 2:32 am

    Hi Risha, do you think I can substitute the nut butter for tahini? If so, would there need to be any adjustments? Thanks.

    Reply
    • Richa says

      September 30, 2018 at 10:11 am

      Yes you can. You might need a few tbsp more flour. Also tahini is a very acquired flavor. If you havent tried it in cookies before, you might find it too salty or bitter. Try the recipe with just 3 tbsp of tahini, that way you might not need extra flour and also the flavor will be milder

      Reply
  11. kari says

    November 16, 2018 at 9:31 am

    Can I substitute regular flour or chickpea for almond flour?

    Reply
    • Richa says

      November 16, 2018 at 11:05 am

      you can sub regular flour.you might need less of it.

      Reply
  12. Dawn says

    November 28, 2018 at 12:47 pm

    Would these freeze okay? I’d like to make a couple of batches for a community group but need something that will last a few days in the fridge or freeze well. Thank you!

    Reply
    • Richa says

      November 28, 2018 at 2:49 pm

      they’ll be fine either way. For longer than 3 days, freeze for fresher taste

      Reply
      • Dawn says

        November 28, 2018 at 2:51 pm

        Thank you so much!

        Reply
  13. Alicia Ogard says

    December 8, 2018 at 5:46 pm

    5 stars
    I liked these cookies! P.S. I am obsessed with your blog!

    Reply
    • Keren says

      May 15, 2020 at 5:16 am

      5 stars
      Fantastic. Instead of almond flour I used ground sunflower seeds and used solely whole wheat flour. Reduced sweetness just a bit, too, as I’m used to minimally sweet cookies/cakes. This is so delicious! I’ll be making them again and again. It’s incredible how using ground seeds adds so much flavour. Cardamom might just be my favourite spice.

      Reply
  14. Kathryn says

    December 9, 2018 at 4:16 pm

    5 stars
    These are some of our favorite go-to cookies. They are my husband’s favorite. Very unique flavor—delicious!

    Reply
    • Richa says

      December 9, 2018 at 8:00 pm

      yay!

      Reply
  15. Jo says

    February 11, 2019 at 2:10 pm

    5 stars
    With the option you Give for making gluten free, does that mix directly replace the 3/4 cup flour in the listed recipe and if it is do I still add the 1/3 cup almond flour as per recipe ? Would I need to use any more liquid or to up the raising agents ?
    They look great and wanted to give it a go , gluten free and vegan
    Thank u !

    Reply
    • Richa says

      February 11, 2019 at 4:13 pm

      that replaces just the regular flour.You still will add the other almond flour and other dry ingredients. You might need a bit more of the gf blend as it absorbs less moisture compared to wheat based flours.

      Reply
      • Jo Parsons says

        February 12, 2019 at 12:20 am

        5 stars
        Thanks for prompt reply Richa
        Looking forward to trying them out x

        Reply
  16. Jenny says

    March 4, 2019 at 9:45 am

    Yum! I have been wanting to make some cardamom cookies for a while. I don’t have apple sauce or vegan yogurt…are these vital? Can I sub with anything else? What do these add to the recipe? Thanks!

    Reply
    • Richa says

      March 4, 2019 at 11:43 am

      it added a bit of moisture as we are using lesser oil. You can add any other fruit puree, mashed pumpkin or banana, cashew cream

      Reply
      • Jenny King says

        March 4, 2019 at 11:54 am

        Thanks!

        Reply
  17. Veronika says

    March 22, 2019 at 9:00 am

    5 stars
    Hey richa, can I just ground the almonds and Oats? I did not found the flours

    Reply
    • Richa says

      March 22, 2019 at 10:36 am

      yes put them together in a blender and blend in bursts of a 5-10 seconds until powdery. Theywont be a fine flour, but will work just fine. Just move them around and pulse till they are not too coarse

      Reply
  18. Vinny says

    March 24, 2019 at 8:47 am

    4 stars
    Subtracted a star from my rating as even after adding additional cardamom, both ground and crushed seeds, the cardamom flavor is too subtle for the stronger flavored peanut butter.
    That said, these are very delicious peanut butter cookies.
    I doubled the recipe and refrigerated half the dough to bake the following day and they still came out great.
    I used a drinking glass I placed in the freezer to flatten the doughballs which prevented sticking.

    Reply
    • Richa says

      March 24, 2019 at 9:00 am

      Use almond butter or cashew butter .Some peanut butter brands have a much stronger flavor.

      Reply
  19. Vinny says

    March 24, 2019 at 9:23 am

    Will do.
    Thanks, Richa❣️

    Reply
  20. Sarah says

    August 12, 2019 at 2:41 pm

    5 stars
    Delicious and nicely spiced! I didn’t have a lot of peanut butter, so I added cooked white beans to the wet mixture (weird I know) and blended it all together before adding to the dry mixture. Oh, and also used banana instead of applesauce or non dairy yogurt. I also used all spelt flour.
    These turned out wonderfully and I found that the pb did not overpower the cardamom taste. I love cardamom yet am disappointed when you can’t taste it in things that claim to have it in there. So these are perfect. Thank you!

    Reply
    • Richa says

      August 12, 2019 at 3:25 pm

      awesome!

      Reply
  21. Terri says

    August 17, 2019 at 6:48 pm

    5 stars
    My son took one to have with a glass of milking, came back for three more 😊

    Reply
  22. Alla says

    September 20, 2019 at 12:30 pm

    5 stars
    I love the cookies! Soooooo delicious!!!

    Reply
    • Richa says

      September 20, 2019 at 4:58 pm

      thanks!

      Reply
  23. Aga says

    May 1, 2020 at 9:57 am

    5 stars
    Super delicious! I love cardamom so have used a bit more in the dough. Baked them for 7 minutes and they came out perfect! They are morish!

    Reply
  24. Monisha says

    May 11, 2020 at 11:00 am

    5 stars
    They were delicious ! The first bite had me remarking -This is the best thing I’ve ever made !!

    Thank you !

    Reply
    • Vegan Richa Support says

      May 11, 2020 at 1:21 pm

      wow! great

      Reply
  25. Dee says

    September 27, 2020 at 2:34 am

    4 stars
    So easy, and fail proof. Turned out beautifully, and tasty!

    I added half almond butter and half peanut butter, however, the peanut butter over powered the cardamom. I didn’t add oil (except from the almond and peanut butter). Next time I’ll add a tiny less maple syrup too as they are quiet sweet especially with the apple sauce. otherwise, YUM!

    Reply
    • Vegan Richa Support says

      September 27, 2020 at 7:59 pm

      Awesome ! thank you Dee

      Reply
  26. Esther Hausman says

    November 21, 2020 at 3:14 pm

    5 stars
    delicious and easy. Added crushed roasted salted pistachios and it was quite a yummy addition!
    Thanks!

    Reply
    • Richa says

      November 21, 2020 at 4:48 pm

      Awesome

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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