Vegan. Gluten free. Grain free. Refined sugar free.
Crisp outside, chewy inside.
I discovered cardamom when I was making a curry recipe. I was turned off to it because the description is "citrusy." If you know me, you know that I absolutely cannot tolerate most citrus fruits... it used to be all citrus fruits, but now I can handle lemon and lime (kind of). It's the smell; I gag.
When I was little, kids at school would show me oranges and put them in my face and ask me if I was scared of them. No, I am not scared of a fruit, but I will puke in your face if you get any closer. Too much for a food blog? I have only met two other people who share a similar distaste for orange-colored citrus fruits. No matter how weird you are, you can always find someone else with whom to commiserate!
The two worst times of my life were soccer practice when I was a kid and crowded lecture halls in college during the Winter. Soccer moms love to hand out sliced oranges, and I guess college students like to boost their winter immunity by constantly eating oranges during class. But I digress...
Curry. A spice for curry in a cookie? Trust me.
This recipe yields cookies that are lightly flavored with citrusy, spicy cardamom and sweet cinnamon. These two spices complement each other well, where the cinnamon takes the cardamom down from being too strong for a sweet treat. The resulting flavor is subtle and aromatic. The cookies themselves are actually kind of a miracle. The texture is surprising, you'd truly never know they were missing eggs or any addition of oil or butter.
I always use Artisana Organics nut butters unless I am making my own. Their practices are as environmentally conscious as can be - shipping without plastic, no plastic cuff around the lid, and glass jars.
As for storing cookies, I like to keep them fresh at room temperature either in a Pyrex storage container or in some Stasher bags. Stasher bags are re-usable, dish-washer friendly silicone bags that can replace your standard, single-use plastic sandwich bags. They come in a multitude of difference sizes, and they even have ones that stand upright - these are the ones I like to store cookies in! I use them to store fruit and vegetables in the freezer for smoothies (frozen bananas, spinach, steamed cauliflower, steamed zucchini, roasted sweet potato or butternut squash, etc.). You can also be really fancy and cook sous-vide recipes with them (dunking the food into boiling water to cook), and they won't leach harmful chemicals into your food the way that plastic does.
Now, bake some cookies!
As for storing cookies, I like to keep them fresh at room temperature either in a Pyrex storage container or in some Stasher bags. Stasher bags are re-usable, dish-washer friendly silicone bags that can replace your standard, single-use plastic sandwich bags. They come in a multitude of difference sizes, and they even have ones that stand upright - these are the ones I like to store cookies in! I use them to store fruit and vegetables in the freezer for smoothies (frozen bananas, spinach, steamed cauliflower, steamed zucchini, roasted sweet potato or butternut squash, etc.). You can also be really fancy and cook sous-vide recipes with them (dunking the food into boiling water to cook), and they won't leach harmful chemicals into your food the way that plastic does.
Now, bake some cookies!
Ingredients:
- 1/4 cup cashew butter
- 1/4 cup tahini
- 1/4 cup maple syrup
- 1 tsp vanilla
- 2/3 cup almond flour
- 1/2 tsp baking powder
- 1/4 tsp cardamom
- 3/4 tsp cinnamon
Method:
- Preheat oven to 350F.
- Mix all ingredients into a bowl; mixture is slightly sticky.
- Roll dough into balls, and flatten slightly on baking sheet.
- Bake for 10-15 minutes.
- Cool on rack for at least 5 minutes before enjoying.
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