Was really not easy to keep today’s recipe title short. Because apart from cardamom, macadamia nuts and cranberries these cookies are also full of vanilla flavor, have chocolate chips, almonds and banana inside. If your mouth waters just by reading the ingredients list – you must bake these cookies asap 😛 They are crazy good and free of gluten, refined sugars, dairy or butter. So no guilt issues for a change (taken the time of the year and the amount of chocolate, sweets and all sorts of other overindulgences).
Cardamom is certainly a royal ingredient in these cookies. The spice is my new discovery and I’m totally addicted to it. The aroma is so warm and woody. To me, the smell feels like a cozy winter evening next to the fireplace, holding a cup of hot tea in your hands, wearing wool socks and an oversized soft sweater… cardamom cookie is a finishing touch to such a cozy and relaxing picture.
In the end, the cardamom aroma is really so addictive that I can’t stop baking 🙂 <mama mia!!! someone, please stop me from eating!!! 😈 😆 >
The best is to work with whole cardamom pods and to grind the seeds yourself. This way you will have the most of the aroma. I was very lucky to get some cardamom pods from a friend who brought lots of cardamom from Kenya. This is when my affair with this spice begun.
I experimented with these cookies a lot as I baked cookies for the Catholic Christmas for my friends and family. I baked these with buckwheat flour instead of oat flour – and it is great! I used almond flour instead of hazelnut and it is also great! What I will not change – is the presence of cardamom.
Hope you will like it as much as I do. Wishing everyone Happy New Year! Let 2019 be a great year for you and everyone you love!
- Oatmeal flour - 2 cups (few pulses in a blender will turn your oatmeal in flour 😉 )
- Hazelnut flour - 1 cup
- Pinch of salt
- Cardamom powder* - 1/2 teaspoon
- Macadamia nuts - 1/2 cup of coarsely chopped nuts
- Chocolate chips - 1/2 cup
- Dried cranberries - 1/2 cup
- Banana - 1 large, ripe banana
- Maple syrup - 1/3 cup
- Rapeseed oil - 1/2 cup
- Vanilla extract - 1 teaspoon
- Preheat oven to 175°C/ 350°F. Line the baking tray with parchment paper
- Separately mix dry and wet ingredients. Dry - in a large bowl, wet - in a blender (because you will need to mash the banana anyway)
- With your hands mix dry and wet ingredients. The mixture will be a bit crumbly, but it should be possible to work with it. In case you think it is too dry feel free to add a bit more of rapeseed oil.
- With your hands form small balls and place them on the baking tray. Press the balls with your fingers or with a help of a fork shaping small cookies. They should around 1 cm thick. This way they stay chewy inside
- Bake for 15 minutes.