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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.
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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.
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 Risha, do you think I can substitute the nut butter for tahini? If so, would there need to be any adjustments? Thanks.
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
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!
yup
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. 👍🏼👍🏼
awesome! saffron vanilla is definitely a winner flavor!
What’s a good substitute for maple syrup ?
Sugary or Jaggery syrup of half string consistency
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?
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.
i know right! perfect shortbread crumb
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.
Yes, they should be fine without. Just add more nut butter. You might need a bit less flour with nut butter
Richa, these look soooo good. Will bake soon! Thanks for the recipe.
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.
awesome!!
Richa – is it a 1/4 Cup oil?
yes. updated
These look really good. Would there be a good substitute for the oil?
Thanks!
more nut butter