The perfect accompaniment to my Warming Indian Masala Tea, these cardamom cookies are an addicting and unique take on the classic oatmeal raisin cookie. To freshen up an old favorite, I added freshly ground cardamom into the batter and substituted the standard purple raisins for the golden variety, which I find have a lovely, chewy texture.
These cardamom cookies turned out delicious the first time around, and only got better the following three times I tested and tweaked the recipe.
These cookies use just one pot and can be ready in 30 minutes flat, including baking time!
With no fancy ingredients or equipment required, these cardamom cookies would make an easy, quick and delicious addition to any holiday cookie repertoire. They would also make an adorable gift wrapped in brown parchment paper and tied with twine. Homemade edible gifts are my absolute favorite to give, and I dare say the recipients enjoy them as well!
Ingredients: Makes 15 cookies
- 1/2 cup almond milk (plus more for glazing the baked cookies)
- 2 tsp vegan butter or coconut oil
- 2 tsp almond butter
- 1/3 cup coconut sugar
- 1 Tbsp date syrup (plus more for drizzling at the end)
- 1 tsp vanilla paste
- 6 cardamom pods
- 3/4 cup almond meal
- 1 cup oats
- 1/2 cup oat flour
- 1/4 cup coconut flakes
- 1/4 cup golden raisins
- 3/4 tsp cinnamon
- Pinch of salt
Combine the almond milk, vegan butter, almond butter, the two sweeteners and the vanilla paste in a medium saucepan over medium heat. Bring the mixture to a boil, making sure to whisk it every few minutes so it doesn’t overflow.
Meanwhile, crush the cardamom pods with the side of a knife and take out the seeds. Grind the seeds into a powder using a spice grinder. Add the cardamom powder to the saucepan and stir to combine. If you are unable to use freshly ground cardamom powder, storebought ground cardamom will work instead, just be sure to add twice the amount of the fresh cardamom (about 2 tsp).
Turn the heat off and allow the mixture to cool for 5 minutes.
Once the mixture has cooled slightly, add the rest of your ingredients and stir well to combine.
You should have a gooey, sticky dough at this point. If the dough is too sticky to handle, leave it to rest for 10 minutes in the pot. This will allow the dough to firm up a bit and become easier to mold.
In the meantime, preheat your oven to 300 degrees and line a baking sheet with parchment paper.
After the dough has rested, form your cookies.
Using clean hands, scoop out two tablespoons of the dough and roll it into a ball between your palms. Place the ball on the lined cookie sheet and press down firmly with flat fingers so the ball becomes a flattened 1/4 inch thick disk. I like the look of the finger imprints in the dough but you can flatten them out if you prefer. Repeat this process until all the dough is used up.
Bake the cookies in the oven for 18-20 minutes. They should still be soft when you take them out with lightly golden edges. As they cool down, they will harden quite a bit so don’t bake them longer than 20 minutes.
Once done and your kitchen is smelling amazing, take the cookies out and let them rest for 5 minutes.
Use a kitchen brush or a scrunched up paper towel to lightly coat the tops of the cookies with almond milk.
Let them cool completely before eating. Drizzle date syrup on top of the cookies for a deliciously sticky and rather messy treat.
These cardamom cookies are even better the next day and the day after that! I love to enjoy them with a steaming cup of my Indian masala tea. This combination is the perfect afternoon pick-me-up or cozy evening treat; perfect enjoyed alone or with friends!