Coconut Cardamom Pistachio Cookies
Some of my favorite flavors from Indian desserts are packed in these coconut cardamom pistachio cookies. They're chewy, have texture, and are full of delicate flavors.
Ingredients
- ½ cup coconut oil, softened (not melted!)
- ½ cup coconut sugar *or cane sugar
- ¼ cup dark brown sugar
- 1 flax egg (mix 1 tbsp flaxseed meal + 2.5 tbsp water and set aside for 5 minutes)
- ¼ cup plant-based milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup spelt flour *sub another whole grain flour (whole wheat, rye, buckwheat, etc.)
- ½ tsp baking soda
- ¼ tsp sea salt
- ½ cup chopped pistachios + more for topping at the end
- ¼ cup shredded coconut
- 1 tsp ground cardamom *if you're using green cardamom pods, you'll need 6
Instructions
- Add softened coconut oil, coconut sugar or cane sugar, and brown sugar to a mixing bowl. Cream together with a fork until it comes together. You could use a hand mixer for this step if you'd like.
- Add the rest of the wet ingredients to the bowl: flax egg, plant-based milk, and vanilla extract.
- Add all dry ingredients to a separate bowl and mix: all-purpose flour, spelt flour, baking soda, sea salt, pistachios, shredded coconut, and cardamom.
- Pour the wet ingredients over the dry. Mix until the wet and dry ingredients are well incorporated with one another. Refrigerate the dough for 30 minutes (optional, but recommended to prevent spreading) and preheat the oven to 350 F.
- Use a small cookie scoop or a spoon to scoop 1 heaping tablespoon (it was closer to 1.5 tablespoons) of cookie dough per cookie on a baking sheet. Bake for 10-12 minutes. For a more crisp cookie, bake for 15-20 minutes.
Notes
*This recipe may yield anywhere from 14-18 cookies, depending on how big you make your cookies.