Sweet, inviting, and made for sharing, Vegan Cardamom Cookie - Cardamom Snickerdoodles is a vegan, vegetarian fusion, Vegan dessert made with smooth almond butter or peanut butter, oil, and maple syrup in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 14 cookies
  • Category: Dessert
  • Cuisine: fusion, Vegan

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

Method

  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

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.