Delicious 20 Minute Plant Based Cardamom and Lemon Cookies

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Try these new plant based cardamom (one of our single origin spices)and lemon cookies – best served with our chai tea!

Hands up, who thinks cardamom pods only belong in savoury dishes? 

Well … let’s bust that myth and these cookies are just the recipe to do it. 

Ujamaa Spice cardamom pods have a wonderful citrus note to them so they make the perfect pairing with lemon.

Give these a try, I promise you’ll love them. They’re citrusy, soft and chewy and the cardamom gives a gentle warmth. Best served with Ujamaa Spice single origin chai tea.

These cookies are refined sugar-free and makes 4 cookies ( but easy to scale up )

Ingredients

 * 60g plain flour

 * 1/2 tsp baking powder

 * 1/4 tsp Ujamaa Spice cardamom ( approx 4 pods )

 * 60g coconut sugar

 * pinch of salt 

 * 40g almond butter

 * 15g coconut oil

 * 30g soya milk

 * 1 tsp lemon zest ( approx 1 lemon )

Instructions

  1. Pre-heat the oven to 180c fan
  2. Remove the seeds from the cardamom pods and grind in a pestle & mortar. set aside 
  3. Weigh the coconut sugar, flour, baking powder, cardamom and salt into a bowl
  4. Mix well to ensure no lumps remain 
  5. Melt the coconut oil and add to the dry ingredients along with the almond butter and soya milk
  6. Stir in the lemon zest
  7. Mix well until it forms a soft dough 
  8. Divide the mixture into 4 equal amounts
  9. Roll them into balls, flatten into discs and place on a lined baking tray
  10. They will spread whilst cooking so keep a gap between them on the tray
  11. Cook for 10 minutes until golden then remove from oven and leave to cool on the tray for about 5 minutes then transfer to a wire cooling rack. They will set and get slightly crunchier as they cool
  12. Store in an airtight container 

For more amazing plant based recipes, please follow me on instagram!

By @theplantbasedjournaller

love & spices,

Jawahir Al-Mauly

Founder & CEO of Ujamaa Spice

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