Description
These cardamom cookies with chocolate chips are easy to make with just a handful of pantry staples. Warm, fragrant cardamom powder and rich dark chocolate come together in a crunchy vegan cookie that's perfect for enjoying with coffee or tea.
If you love baking with cardamom, try my light and fluffy cardamom cake, too!
Ingredients
- 4 cups all-purpose flour
- 1 cup olive oil or (1/2 neutral oil and 1/2 extra virgin olive oil)
- 2 teaspoons baking powder
- 1 cup of granulated sugar
- 3/4-1 cup lukewarm water (add gradually while kneading)
- 3 teaspoons cardamom powder
- 1/2 cup of mini semi sweet chocolate chips
Instructions
- Place all the cookie ingredients except the water in a large mixing bowl.
- Using your hands or a mixer, mix until the ingredients are well combined.
- Gradually add the lukewarm water, continuing to mix until a soft, slightly sticky dough forms.
- The dough should be easy to handle and shape.
- Take a small piece of dough and roll it into a ball between your hands.
- Gently flatten it with your palms to form a circle about 2 inches in diameter.
- Place the shaped cookies on an ungreased baking sheet (there’s no need to grease the sheet, as the dough contains olive oil).
- Bake in a preheated oven at 350°F for 25–30 minutes, or until the bottoms are golden brown.
- For extra crunch, bake for an additional 3–5 minutes.
Notes
- Allow the cookies to cool completely before storing them. You can keep them in an airtight container for up to one week or freeze them in a zip-top bag for up to three months.
- If you like the cookies to be a bit crunchy, bake them for an extra 3-5 minutes.
- Gradually add water to the mixture and knead. If the dough is too dry, add 1–2 tablespoons of water until it becomes soft and non-sticky.
- There's no need to grease the baking sheet, as the dough already contains oil.