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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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- Lemon Chia Cookies. GF option
- 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.
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!
awesome!
Will do.
Thanks, Richa❣️
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.
Use almond butter or cashew butter .Some peanut butter brands have a much stronger flavor.
Hey richa, can I just ground the almonds and Oats? I did not found the flours
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
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!
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
Thanks!
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 !
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.
Thanks for prompt reply Richa
Looking forward to trying them out x
These are some of our favorite go-to cookies. They are my husband’s favorite. Very unique flavor—delicious!
yay!
I liked these cookies! P.S. I am obsessed with your blog!
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.
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!
they’ll be fine either way. For longer than 3 days, freeze for fresher taste
Thank you so much!
Can I substitute regular flour or chickpea for almond flour?
you can sub regular flour.you might need less of it.