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    Home » cookie

    Vegan Cardamom Cookies – Cardamom Snickerdoodles

    Published: Sep 4, 2018 · Modified: Apr 8, 2019 by Richa 63 Comments

    Jump to Recipe   Print Recipe

    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
    4.89 from 18 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.

     

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    ⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

    Reader Interactions

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    1. Marie

      November 11, 2022 at 4:21 pm

      5 stars
      I made these and they turned out *amazing*! (I needed a recipe that was non-dairy, non-wheat, and customizable for my daughter, who is on a strict elimination diet for breastfeeding a sensitive infant.) I used sunflower butter instead of the nut butter, flax meal instead of almond flour, and only 1/4C maple syrup to cut the sugar a bit. I also used demerara sugar instead of regular cane sugar in the coating. I omitted the crushed cardamom and used more ground cardamom, plus about 1/4tsp each of cinnamon and nutmeg in the batter. The only thing I might change next time is to make “flegg” from some of the flax meal (mix 1 part flax meal with 3 parts water and let sit to thicken — creates an egg-like protein that I think would help to bind the cookies, which were a little bit crumbly).

      Reply
      • Vegan Richa Support

        November 11, 2022 at 11:03 pm

        Wonderful!

        Reply
    2. Amy

      April 30, 2022 at 9:59 am

      What Is the difference between using cream of tartar and not using cream of tartar? How does it come out differently?

      Reply
      • Vegan Richa Support

        May 01, 2022 at 1:34 pm

        it can be omitted, it acts as a leavener, also,
        It’s what separates a tangy, chewy snickerdoodle from an ordinary cinnamon-coated sugar cookie. The acid in cream of tartar gives snickerdoodles their distinctive tangy flavor, and the chew happens because cream of tartar prevents sugar in the cookie dough from crystalizing into crunchiness.

        Reply
    3. Andrea

      December 13, 2021 at 4:40 am

      Would it be OK to add candied ginger, minced very small? Or powdered ginger? I love the combo of cardamom and ginger.

      Reply
      • Richa

        December 13, 2021 at 4:49 am

        Yes! Candied ginger will work so well!

        Reply
    4. Lynley

      July 13, 2021 at 3:25 pm

      I live this recipe so much. Baked it at least 6 times. My extended family loves them!

      Do you have any suggestions for cutting down on the added sugars? Would mashed banana be a good replacement for the agave syrup? What about the coconut sugar sprinkle replacement? Any other suggestions?

      TIA

      Reply
      • Vegan Richa Support

        July 13, 2021 at 5:56 pm

        wow! you could use more apple sauce in place of the maple syrup, or the banana would actualy work. as for the sprinkle – it’s totally optional or you could just use a tiny bit. or date sugar but it has the same sweetness as coco sugar

        Reply
        • Lynley

          July 14, 2021 at 2:33 pm

          Thanks. Keep up the good work! Your recipes are amazing!

          Reply
      • Keren

        November 29, 2021 at 5:12 am

        These sound so good!! What kind of oil do you recommend using? Thanks, Keren

        Reply
        • Vegan Richa Support

          November 29, 2021 at 6:13 am

          any neutral oil such as safflower or canola

          Reply
    5. Esther Hausman

      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

        November 21, 2020 at 4:48 pm

        Awesome

        Reply
    6. Dee

      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

        September 27, 2020 at 7:59 pm

        Awesome ! thank you Dee

        Reply
    7. Monisha

      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

        May 11, 2020 at 1:21 pm

        wow! great

        Reply
    8. Aga

      May 01, 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
    9. Alla

      September 20, 2019 at 12:30 pm

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

      Reply
      • Richa

        September 20, 2019 at 4:58 pm

        thanks!

        Reply
    10. Terri

      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
    11. Sarah

      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

        August 12, 2019 at 3:25 pm

        awesome!

        Reply
    12. Vinny

      March 24, 2019 at 9:23 am

      Will do.
      Thanks, Richa❣️

      Reply
    13. Vinny

      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

        March 24, 2019 at 9:00 am

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

        Reply
    14. Veronika

      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

        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
    15. Jenny

      March 04, 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

        March 04, 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

          March 04, 2019 at 11:54 am

          Thanks!

          Reply
    16. Jo

      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

        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

          February 12, 2019 at 12:20 am

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

          Reply
    17. Kathryn

      December 09, 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

        December 09, 2018 at 8:00 pm

        yay!

        Reply
    18. Alicia Ogard

      December 08, 2018 at 5:46 pm

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

      Reply
      • Keren

        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
    19. Dawn

      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

        November 28, 2018 at 2:49 pm

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

        Reply
        • Dawn

          November 28, 2018 at 2:51 pm

          Thank you so much!

          Reply
    20. kari

      November 16, 2018 at 9:31 am

      Can I substitute regular flour or chickpea for almond flour?

      Reply
      • Richa

        November 16, 2018 at 11:05 am

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

        Reply
    21. Pia

      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

        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
    22. Lucy

      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

        September 26, 2018 at 7:34 pm

        yup

        Reply
        • Lucy

          October 02, 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

            October 02, 2018 at 7:01 pm

            awesome! saffron vanilla is definitely a winner flavor!

            Reply
    23. Preeti

      September 26, 2018 at 2:59 am

      What’s a good substitute for maple syrup ?

      Reply
      • Richa

        September 29, 2018 at 2:31 pm

        Sugary or Jaggery syrup of half string consistency

        Reply
    24. Cassie Autumn Tran

      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
    25. Emily

      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

        September 19, 2018 at 7:02 pm

        i know right! perfect shortbread crumb

        Reply
    26. Ginnis

      September 07, 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

        September 07, 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
    27. Sue

      September 06, 2018 at 10:55 am

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

      Reply
    28. Ellen

      September 05, 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

        September 05, 2018 at 11:56 am

        awesome!!

        Reply
    29. Sue

      September 04, 2018 at 6:16 pm

      Richa – is it a 1/4 Cup oil?

      Reply
      • Richa

        September 04, 2018 at 6:23 pm

        yes. updated

        Reply
    30. Nicole

      September 04, 2018 at 5:11 pm

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

      Reply
      • Richa

        September 04, 2018 at 6:23 pm

        more nut butter

        Reply

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