Vegan Cardamom Cookie - Cardamom Snickerdoodles
User Reviews
4.9
Vegan Cardamom Cookie - Cardamom Snickerdoodles
Description
The Vegan Cardamom Cookie recipe blends almond butter and maple syrup with both whole wheat and almond flours, creating a moist and tender dough infused with both ground cardamom and crushed cardamom seeds for a layered spice profile. After mixing the sticky dough, chilling it helps it firm up for easier handling. Coating each ball in a mixture of coconut sugar, cane sugar, and ground cardamom gives a gently crisp exterior after baking. The result is a chewy cookie with mild sweetness and aromatic warmth from the cardamom, suitable for those avoiding animal products.
Baking at 350°F for about 11 to 12 minutes ensures the cookies cook through while maintaining a soft center. Cooling completely before storage preserves their texture. The use of both baking powder and baking soda supports a tender crumb, and optional cream of tartar can intensify the snickerdoodle style tang.
This cookie pairs well with tea or coffee and works as a lightly spiced everyday treat. Its vegan composition and choice of nut butters provide alternatives for various dietary needs. To transition to gluten-free, rice or oat flour can substitute part of the wheat flour with added starch, maintaining a similar texture.
Ingredient choices like neutral cooking oil and milder nut butters keep the flavor balanced. The applesauce or nondairy yogurt contributes moisture without dairy. The use of coarsely crushed cardamom seeds adds a more intense aroma than ground spice alone, complementing the sugar coating.
Ingredients
Wet
- 1/3 cup almond butter or cashew (some peanut butters have a very strong flavor, so choose a more neutral flavor nut butter, or peanut butter, smooth
- 1/4 cup neutral cooking oil generic cooking 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
- green cardamom or use 1/4 tsp more ground cardamom, seeds of two pods, coarsely crushed
- 1/4 - 1/2 tsp ground cardamom 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
Notes
- The recipe can be made gluten-free by substituting rice or oat flour for wheat flour and adding starch such as potato or corn starch.
- Using coarsely crushed cardamom seeds alongside ground cardamom enhances the cookie's spice aroma.
- Chilling the dough before shaping helps manage stickiness and improves texture.
- Ensure cookies are fully cooled before storing to maintain crispness outside and softness inside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cookies
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Sodium | 73mg | 3% |
| Potassium | 92mg | 2% |
| Sugar | 7g | 14% |
| Calcium | 25mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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