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Vegan Cardamom Snickerdoodles

December 16, 2015 | 23 Comments

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Vegan Cardamom Snickerdoodles

Snickerdoodle. It is the most fun cookie name, in my ever-so-humble opinion. And I’ve been sitting on this recipe for a year now, and finally get to share it!

Last year I signed up to participate in the Great Food Blogger Cookie Swap, which benefits Cookies for Kids’ Cancer. It was so fun to make cookies and ship them off to three other bloggers, and equally fun to get cookies in the mail! The trouble was, I was also about four months pregnant, and the kitchen was not my favorite place to be. I was really struggling to keep up with the blog at that time, so while the cookies got shipped, I never posted the recipe. Fast forward one year later, and I’m spending almost all of my time in the kitchen it seems, and am participating in the cookie swap again! So, at long last, I present to you, Vegan Cardamom Snickerdoodles.

Vegan Cardamom Snickerdoodles

Why cardamom? Because, CARDAMOM IS WONDERFUL. If you’ve ever had chai tea, you’ve had cardamom. Its aroma is intoxicating, but don’t worry, it’s legal. And combined with cinnamon, it makes a beautifully spiced and fragrant cookie. Even though cinnamon is present here, I definitely let the cardamom shine in this one.

Vegan Cardamom Snickerdoodles

Cardamom comes in three forms – the whole pod, the seeds from inside the pod, and the seeds ground into powder. You can grind the seeds yourself, if you wish, but you will likely have the easiest time finding the powder already ground. Don’t be like me and think that you can grind the whole pods into powder – you can do it, but the flavor isn’t great. The seeds are where it’s at when making the powder. If you can find the pods, grab them, because steeped with black tea and some other whole spices, you can make the most amazing chai tea at home. More on that soon…

Vegan Cardamom Snickerdoodles

Ok, so in addition to these cookies have a major flavor enhancement thanks to the cardamom, they are also a bit healthier for you on the fat front. Rather than one cup of butter, I use 1 cup of raw cashews and 1/2 cup of refined coconut oil for these cookies. The fat is cut down considerably, and you get the nutritional benefits of cashews. Score!

To make these cookies, you just blitz up the cashews, coconut oil, non-dairy milk, sugar, vanilla, and egg replacer of your choice in a food processor or blender. Then stir that mixture into the dry ingredients of flour, baking soda, cream of tartar, salt, and ground cinnamon and cardamom. Super quick and easy. Then roll up the dough into small balls (about 2 tablespoons of dough), and pat the balls into the topping made up of sugar, cinnamon, and, you guessed it, cardamom.

Vegan Cardamom Snickerdoodles

Bake em’ up for 10 minutes or so until just barely golden brown on the bottom edges. Let them hang out on a cooling rack for about 5 minutes before diving in!

Vegan Cardamom Snickerdoodles

They are so yummy, and really quick to make, so they are perfect for gifting! In fact, I made some for a few of you! If you read my newsletter Eat-Mail (and if you don’t, you should!), you know that I did a drawing recently for 3 lucky readers to get cookies from me. My pal Meredith was one of the winners, and she wrote to me recently to say how much she liked the cookies but couldn’t put her finger on one of the flavors. Hope this solves the mystery for you, Meredith! Thank you so much for being a fan from the very beginning – you are such an encouragement to me!

Vegan Cardamom Snickerdoodles

I can’t believe that 2015 is already coming to a close, what a year it’s been! I’m gearing up for a supercalifragilisticexpialidocious 2016, and I hope you’re ready for lots more recipes to fatten your wallet and skinny your jeans! Because, they’re coming.

Vegan Cardamom Snickerdoodles

If you make these, please, oh pretty please, tag #eatwithinyourmeans on Instagram! It snickers my doodle. Which is the International Language of Cookie for “makes one happy.”

Now go make some cookies for someone you love!

Vegan Cardamom Snickerdoodles

Vegan Cardamom Snickerdoodles

Beth Hornback
These vegan cardamom snickerdoodles have less fat by swapping the traditional butter for raw cashews and flavorless coconut oil! Crispy on the outside, soft and chewy on the inside. The perfect holiday treat!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Cookie
Cuisine American Vegan
Servings 24 cookies
Calories 185 kcal

Ingredients
  

  • 1 cup raw cashews
  • 1/2 cup refined coconut oil (melted)
  • 1/2 cup non-dairy milk
  • 1 cup unrefined granulated sugar
  • 1 Tablespoon ground flaxseed
  • 3 Tablespoon warm water or aquafaba*
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

For the topping

  • 1/2 cup unrefined granulated sugar
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon

Instructions
 

  • In a food processor or blender, puree the cashews, coconut oil, milk, vanilla, ground flaxseed, and water/aquafaba until smooth and no large pieces of cashew remain (there might be little bits, and thatโ€™s ok).
  • In a large mixing bowl or stand mixer, sift together the flour, baking soda, cream of tartar, cinnamon, cardamom, and salt.
  • Add the liquid ingredients to the dry ingredients and mix to combine until thick dough forms. If the dough seems dry, and warm water one tablespoon at a time until it becomes soft enough to roll into a ball, but not sticky.
  • Scoop 2 two tablespoons of dough and roll into balls (a small cookie scoop works perfectly for this). Coat each ball in the sugar/spice mixture, and press each dough ball down lightly in the sugar before placing on a cookie sheet lined with parchment paper.
  • Bake for 10-11 minutes or until just slightly browned on the bottom edges. Remove to a cooling rack and let sit for at least 5 minutes before enjoying!

Notes

*aquafaba is the name for the brine in a can of beans, most commonly chickpeas, navy beans, or cannelini beans. It is a newly discovered egg replacer that works beautifully.
Adapted from Sally's Baking Addiction

Nutrition

Serving: 1gCalories: 185kcalCarbohydrates: 27gProtein: 3gFat: 8gSodium: 106mgSugar: 13g
Keyword dairy-free cookies, vegan cookies, vegan snickerdoodles
Vegan Cardamom Snickerdoodles
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Home ยป Dessert ยป Vegan Cardamom Snickerdoodles

335 shares

Dessert, Holiday cardamom, Christmas, cookies, snickerdoodles

About Beth

Beth is a food photographer and recipe developer based in the Pacific Northwest. She never tires of snuggling with her two beautiful kids and owes piles of chocolate chip cookies to her husband, aka the most wonderful person she knows. Keep in touch with Beth on Instagram, Pinterest, Facebook, and Twitter.

Reader Interactions

Comments

  1. Hannah Elizabeth says

    December 16, 2015 at 1:47 pm

    LOL!!! Oh my, Beth, you just crack me up!! I love your new term in the International Lauguage of Cookie! ? I must say, when I read the title of this recipe, I was thinking, “Hm…I think I’d like my Snickerdoodles straight up, please.” But by the end, I was really getting a hankering to try the cardemom addition!

    Reply
  2. Jenn says

    December 16, 2015 at 2:32 pm

    These are beautiful! I love that you added cardamom…love that stuff! And I am obsessed with aquafaba in baking. I swear it works better than eggs! Maybe I’m biased, but it makes things so nice and fluffy. Love it!

    Reply
  3. The Vegan 8 says

    December 16, 2015 at 7:37 pm

    These are just gorgeous Beth!! I love how soft and pillowy they look and adding cardamom is such an amazing twist!! What a wonderful recipe. I love aquafaba too…such an amazing ingredient!

    Reply
    • Beth says

      December 17, 2015 at 7:35 pm

      Thank you, Brandi! Soft and pillowy is a great descriptor! They have a nice crunch on the outside, too, which I love. Isn’t aquafaba the coolest thing ever? It really works so well!

  4. Ceara @ Ceara's Kitchen says

    December 16, 2015 at 8:36 pm

    These cookies look fantastic. I love grinding fresh spices – they are so incredibly fragrant that way ๐Ÿ™‚

    Reply
    • Beth says

      December 17, 2015 at 7:34 pm

      Thank you, Ceara! I totally agree about grinding the spices fresh. It makes SUCH a difference.

  5. Sophia @Veggies don't bite says

    December 16, 2015 at 8:55 pm

    These are gorgeous Beth!! I love how nice and fluffy they look. Great work! I’ll be sending my address for any leftovers ๐Ÿ˜‰

    Reply
    • Beth says

      December 17, 2015 at 7:34 pm

      Thanks, Sophia! I’ll be on the lookout for your address. ๐Ÿ™‚

  6. Audrey @ Unconventional Baker says

    December 16, 2015 at 9:24 pm

    So beautiful, Beth! I adore both snickerdoodles and cardamom <3

    Reply
    • Beth says

      December 17, 2015 at 7:33 pm

      Thank you, Audrey! I think cardamom needs to be more ubiquitous in our kitchens. ๐Ÿ™‚

  7. Linda @ Veganosity says

    December 17, 2015 at 7:08 am

    Alex’s boyfriend loves snickerdoodles. I have to make these for him.I love the charitable side of this recipe too. ๐Ÿ™‚

    Reply
    • Beth says

      December 17, 2015 at 7:32 pm

      Isn’t it such a cool mission, Linda? I hope you enjoy the cookies! ๐Ÿ™‚

  8. Becky Striepe says

    December 17, 2015 at 7:09 am

    I love snickerdoodles! Adding cardamom is such a great idea!

    Reply
    • Beth says

      December 17, 2015 at 7:32 pm

      Thanks, Becky! ๐Ÿ™‚ I hope you give it a go sometime!

  9. Karina says

    June 29, 2016 at 6:05 pm

    5 stars
    These turned out great! I love cardamom. I buy the pods and crack them for the seeds. Just a heads up though, the ground flax seed is missing from the directions. I added it during the dry ingredients part.

    Reply
    • Beth says

      July 13, 2016 at 4:36 pm

      I’m so behind on keeping up with comments, my apologies, Karina! Thanks SO much for leaving a comment and for the heads up about the ground flax! I’ll update that ASAP.

  10. stephanie says

    October 2, 2016 at 12:43 pm

    what temperature?

    Reply
    • Beth says

      October 3, 2016 at 6:25 am

      Hi Stephanie! Oh my goodness, how embarrassing! It’s 375F. I’ll update the recipe right away. Thanks for asking!

  11. Morgan B says

    April 12, 2018 at 8:55 pm

    Oh yes!! These are fantastic. That cardamom flavor… and the cookies are a perfect texture! Such a great recipe, thank you!

    Reply
  12. Morgan B says

    April 12, 2018 at 8:57 pm

    5 stars
    (Forgot the five stars!)

    Reply

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335 shares