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Vegan Cardamom Cookie - Cardamom Snickerdoodles
4.9 from 57 votes

Vegan Cardamom Cookie - Cardamom Snickerdoodles

These Vegan Cardamom Snickerdoodles combine almond and wheat flours with warm cardamom spice for a chewy, fragrant cookie. The dough is made sticky with almond butter, maple syrup, and applesauce, then chilled before rolling in a cardamom-sugar coating that creates a slightly crisp exterior. Baking at moderate heat yields soft-centered cookies with a pleasant spice note. These cookies make a subtly spiced treat suitable for those seeking a dairy-free, egg-free option featuring nutty and sweet flavors in every bite.

Prep Time
10 mins
Cook Time
15 mins
Chill
30 mins
Total Time
25 mins
Servings: 14 cookies
Calories: 137 kcal
Course: Dessert
Cuisine: Fusion, Vegan

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

    Cup of Yum
  1. In a bowl combine peanut butter, oil, Maple syrup, Apple sauce/ yogurt. Mix until smooth.
  2. In another bowl combine the flours, baking powder, baking soda, cream of tartar, salt and cardamom. Mix well
  3. 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.
  4. Chill the dough for 20 mins
  5. Mix the coating ingredients in a shallow bowl.
  6. 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. 
  7. Bake at 350 F (176 C) for 11 to 12 minute
  8. 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

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%)

Nutrition Facts

Serving: 14 cookies

Amount Per Serving

Calories 137

% 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.