Vegan ayurvedic cardamom cookies naturally sweetened with maple syrup and coconut blossom sugar, topped off with freshly ground cardamom. Goodness-free, with almond flour and gluten-free flour blend, simply ideal for afternoon tea or sweet hunger in between.
Preheat oven to 175 degrees, line baking sheet with baking paper. FOR THE COATING put all the ingredients in a shallow dish, mix and set aside.
45 g Coconut blossom sugar or raw cane sugar, ¼ tbspn freshly ground cardamom capsules
FOR THE DOUGH put all the ingredients one by one in a large bowl and mix with a silicone spatula or by hand until a smooth dough.
85 g Cashew butter or cashew puree, 54 ml Frying and baking oil or other high-heat oil, 107 ml maple syrup, 15 g Vegetable yogurt, 180 g gluten free flour mix, 32 g Almond flour, ½ tbspn Baking soda, ½ tbspn Baking powder, A pinch of sea salt, ¼ tbspn freshly ground cardamom capsules
Using your hands and a spoon, separate 16 even portions. Shape into balls and roll once in the prepared coating. Place on baking sheet, flatten and shape into cookies.
Put in the oven and bake for 12 minutes. At this baking time they become nice and soft. If you want them drier, increase the baking time to 15 minutes.
Remove from the oven and allow to cool completely. enjoy!