If you’re needing to make a last minute batch of Christmas cookies, I would recommend this recipe! We might make one more since the first batch is already gone. This is one of my dad’s favorite cookie recipes, and now one of mine too. It originally was a recipe from Jeff Smith of The Frugal Gourmet. I didn’t change anything except modifying it to be vegan. These cookies are spicy, sweet, and a little crispy and chewy. If you like cardamom, you will definitely enjoy these. It’s a simple recipe that’s really quick to make, and it’s perfect for Christmas. Hope you’re enjoying the holidays!
1 cup all-purpose flour
1/4 tsp baking soda
1 tsp cinnamon
1 tsp ground cardamom
1 1/2 tsp EnerG Egg Replacer powder
2 Tbsp warm water
3/4 cup granulated sugar
1/2 cup Earth Balance Vegan Butter, melted
- Preheat the oven to 350°. Line cookie pans with parchment paper.
- In a medium bowl, mix the flour, baking soda, cinnamon, and cardamom. We used cardamom in pods, so you have to split the pods open, take the little seeds out and grind the seeds. You can also buy a jar of pre-ground cardamom, but I’ve read that if the seeds are stored outside the pod or ground, they lose their flavor quickly. Grinding it fresh makes the cardamom more potent than already ground cardamom, so we used a little less than 1 tsp in the recipe.
- In a large bowl, beat the egg replacer powder and water until frothy. Then mix in the sugar and butter.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Place the batter in about 1 Tbsp balls on the cookie sheet. The cookies will spread in the oven, so set them about 2 inches apart.
- Bake the cookies for about 12 minutes until lightly browned. They will continue to get crispy as they cool on the pan, so don’t over bake them.
- Transfer them to a plate with a spatula to finish cooling.