Vegan Cardamom Cookies
Warm, floral, and just a little exotic, these cardamom-spiced cookies are the kind of treat that disappears fast — and this batch makes a generous 24, so you'll have plenty to share. The secret to keeping them completely plant-based is a simple flax egg: one tablespoon of ground flaxseed stirred into water and left to gel for five minutes does everything a traditional egg would do, binding the dough beautifully without any animal products. Vegan butter creamed with organic cane sugar gives the cookies a tender, slightly crisp edge, while the ground cardamom adds that signature warmth that makes every bite feel a little special. Rolling each dough ball in turbinado sugar before baking creates a delicate crunch on the outside that contrasts perfectly with the soft, pillowy center. They come out of the oven looking barely set, but don't panic — they firm up as they cool, and the result is a cookie with genuinely satisfying texture. Whether you're baking for a crowd or stocking the cookie jar for the week, these come together with pantry staples and zero compromise on flavor.
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Learn more →Ingredients
24 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cookies
- ½ cup vegan butter, softened
- ¾ cup organic cane sugar
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ tsp ground cardamom
- ½ tsp baking soda
- ¼ tsp fine salt
For rolling
- 3 tbsp turbinado sugar
Instructions
- 1
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and water. Set aside for 5 minutes until the mixture thickens to a gel.
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