Vegan Cardamom Cookie - Cardamom Snickerdoodles

Ingredients

• 1/3 cup smooth almond butter or peanut butter
• 1/4 cup oil
• 1/3 cup maple syrup
• 1 tbsp applesauce or non dairy yogurt
• 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))
• 2 tbsp coconut sugar
• 1 tbsp cane sugar (or use more coconut sugar)
• 1/4 tsp ground cardamom

Steps

1. 1

   In a bowl combine peanut butter, oil, Maple syrup, Apple sauce/ yogurt. Mix until smooth.

2. 2

   In another bowl combine the flours, baking powder, baking soda, cream of tartar, salt and cardamom. Mix well

3. 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. 4

   Chill the dough for 20 mins

5. 5

   Mix the coating ingredients in a shallow bowl.

6. 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. 7

   Bake at 350 F (176 C) for 11 to 12 minute

8. 8

   Cool completely before storing