This is the most exciting vegan cardamom chocolate chip cookies recipe ever! Easy to make in one bowl, no chilling necessary (although it is recommended) and they come out perfect each and every time.
Make them crunchy or soft and chewy according to your preference and spice it with a hint of cardamom to make it exciting!
INGREDIENTS AND SUBSTITUTIONS FOR THESE VEGAN CARDAMOM CHOCOLATE CHIP COOKIES
- Flour– I used regular all-purpose flour but you can also substitute with a gluten-free flour mix made for baking.
- Cardamom– You can use cardamom seeds from the pods but you can also use a tsp os pre-ground cardamom.
- Sugar– These vegan cardamom chocolate chip cookies are made with white and brown sugar. You can use any sugar you have, but make sure to look for the vegan mark on white sugars. You can also replace a portion or all of the sugar with zero-calorie sugar to make it “macro-friendly”.
- Butter – I use vegan butter but you can substitute it with coconut oil. Make sure to use the deodorized version.
- Chocolate chips– I used vegan dark chocolate chips. You can choose to use vegan white chocolate chips, vegan milk chocolate chips etc or choose to skip it if you don’t like chocolate!
- Flax meal– I used flax meal (ground flax seeds), mixed it with water to create a “vegan egg”. Substitute with 1 tbsp of cornstarch and 4 tbsp of water if you don’t have flax seed available.
- Espresso powder– Espresso powder or any instant coffee powder added to the dough mix, helps bring out the chocolatiness of the sweet chocolate chips.
Do try this Vegan Cardamom Chocolate Chip Cookies recipe and let me know if you like it. Enjoy these cookies with coffee or chai!!
MORE COOKIES FROM THE BLOG:
Vegan Cardamom Chocolate Chip Cookies
This is the most exciting vegan chocolate chip cookies recipe ever! They are easy to make, in 1 bowl, and they turn out amazing each and every time. Make them crunchy or soft, chewy, floral from the cardamom and filled with chocolate chips!
Ingredients
- 2 tbsp flax meal
- 4 tbsp warm water
- ½ cup white sugar 100g
- ½ cup brown sugar packed 110g
- ½ cup vegan butter room temp., 112g
- 2 tsp vanilla extract
- 1 tsp espresso powder or instant coffee powder
- 2 ¼ cup all-purpose flour 270g
- 4-5 cardamom pods shelled and crushed, or 1 tsp ground cardamom
- 1 tsp baking powder
- ½ tsp salt
- 1 cup vegan chocolate chips
- Flaky salt for garnishing
Instructions
- In a small bowl, combine the flax meal and water, mix well and set aside to gel up for about 5-10 minutes.
- Add the brown and white sugar and vegan butter to a larger bowl and whisk until creamed with a hand mixer or stand-mix.
- Mix in the flax “egg”, espresso powder, and vanilla extract, and beat until combined.
- Sift in the flour, ground cardamom, baking powder, and salt.
- Using a rubber spatula or wooden spoon mix the ingredients together.
- Then, fold in the chocolate chips. Be careful not to overwork it. At this point the dough will be dry, so you may want to use your hands to work the dough, and it will likely not hold together.
- Then, place the dough in the refrigerator to chill for 30-60 minutes.
- Preheat oven to 170°C or 350°F and line a baking sheet with parchment paper or a silicone sheet.
- Scoop batter with an ice cream scoop and place them on the baking sheet, leaving space between each cookie so they can spread.
- Bake 6 cookies on a tray at a time, making sure to keep 2 inches around the cookie for them to spread.
- Bake for 10-12 minutes, depending on the softness of the cookies you prefer.
- Remove from the oven, and let them cool for 5 minutes before transferring them to a cooling rack. Let them cool completely before eating.
- Then, serve with some coffee or chai!
Tried this recipe?Let us know how it was!
This didn’t start out super great. I don’t know if it was the type of vegan butter I used or the fact that it was only room temp and not melted. But the dough was drrryyyyy. So I added some almond milk, but that still wasn’t enough. The first batch was dry and didn’t change shape or spread at all. Still delicious though.
So, for the next batch, I let the dough come back to room temp and added more milk. That helped with the next batch – they spread.
Either way, they’re super delicious, and my family loved them. Next time, I’ll melt the butter and work from there depending on how the dough looks. Also, I plan on trying the cardamom snickerdoodle cookies eventually.
Hey! Thank you for the feedback! I’m glad you found the cookies delicious!!
The dough is actually supposed to be dry. I have mentioned it in the recipe now. Although, I don’t know why your cookies didn’t spread!
Also, it is important to use room temp/melted vegan butter to make the dough so that the sugars and vegan butter cream together well.
Hey I have been looking for eggless recipe also I just wanted to add one thing can I use brown butter for my any eggless cookies will it turn out great? Or also is flex egg good as a egg replacement idk I also don’t eat egg!
If I want to use egg instead of flax seeds, how many should I use ?