It seems like almost every weekend I feel the intense need to bake cookies or cupcakes, even when I probably shouldn’t. This was one of those weekends. Am I alone? I suspect not. What’s better on a snowy, cold day than a warm, fresh-baked treat? Nothing.
I’ve previously posted photos of my favorite spiced vegan cookies which I make for special occasions and holidays, but I’ve never shared the recipe. I think it’s about time! These cookies are packed full of flavor, moist, chewy, and all around delicious. No one will think they are vegan! Trust me. They are perfect for your next hosting event or potluck.
Check out the recipe and mouth watering photos below, and please let me know what you think!
Vegan Cardamom Spiced Cookies
Highly modified and adapted version of these cookies from the Vegetarian Snob.
- ½cup, brown sugar, packed
- ½ cup , vegan butter, softened (I used Earth Balance)
- 1 flax egg (or one Ener-G Egg Replacer Egg)
- ¼ cup, vegan sugar or sugar alternative like Truvia or Splenda
- 2 tsp, pure vanilla extract
- 1 ½ cup, of whole wheat flour (alternatively, all purpose flour will work fine)
- ½ tsp, salt
- ½ tsp, baking soda
- ½ tsp, pumpkin pie spice
- ½ tsp, ground cardamom
- ¼ tsp, ground nutmeg
- Dash of cinnamon
- Dash of cayenne pepper
- ½ cup, vegan chocolate chips
- ¼ cup, raw pepitas
- ¼ cup, crystalized ginger
- Preheat oven to 350 degrees.
- Line a baking try with parchment paper.
- In a medium bowl, mix the vegan butter, brown and white sugars, flax egg (or alternative egg replacer), and vanilla extract.
- In a large bowl, combine the flour, salt, baking soda, salt, and spices (pumpkin pie, ground cardamom, ground nutmeg, cinnamon, cayenne) and thoroughly mix.
- Slowly add your wet ingredients to your dry ingredients.
- Rapidly stir together until the mixture is well combined, and there are no clumps or dry areas.
- Fold in the vegan chocolate chips, crystalized ginger and pepitas.
- Roll golf-ball sized dough balls in your hands.
- Place the dough balls on the baking sheet about two inches apart, and slightly flatten them.
- Bake for ~11-12 minutes or until golden brown.
- Let cool on cooling racks for at least 15 minutes.