Almond butter cookies! Yes, they are "almond butter" cookies with a hint of cardamom(elaichi). So delicious and crumbly these cookies are so easy to whip up. Vegan Recipe.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Yield: 8 medium sized cookies
- Category: Dessert
- Cuisine: American, Vegan
Ingredients
- 3 tablespoons Raw turbinado sugar
- 1.5 tablespoon agave syrup
- 1 teaspoon flax meal
- 1.5 tablespoon water
- 1.5 tablespoon roasted almond butter
- 1 tablespoon vegan butter ((earth balance))
- 1 teaspoon lemon juice
- 1/2 teaspoon cardamom powder ((less if u don't like cardamom much:, more if u love it))
- 1/4 teaspoon salt
- 1/4 cup whole wheat pastry flour
- 1 teaspoon oatmeal ((coarsely ground oats for a little crunch, optional))
- 2/3 cup self rising flour Or all purpose flour + 1/4 teaspoon baking powder
Method
- In a pan, mix the flax meal and hot water and let sit for a minute.
- Add in the softened butters(kept out for half an hour), sugar and agave syrup and mix well by hand or by hand mixer until the mixture feels light.
- Add in the flours, salt, cardamom powder and lemon juice and mix till just about combined.
- The mixture should be a sticky dough with no dry flour patches.
- Oil hands and pick up tablespoon full dough, lightly roll into a ball and flatten on parchment paper using a fork. You can drop spoonfulls directly as well, to get random shaped cookies:), but dont let them get thicker than a 1/4 inch.
- Bake in preheated oven at 350 degrees F for 9-10 minutes. the cookies should not be runny or liquidy. They might look wet, but check with toothpick to confirm they are not squishy.
- Take cookies off baking tray and cool on rack for a few minutes before burning your mouth!
- Store in airtight container for a week or so. Let me know how yours turn out!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.