Vegan Cardamom Oat Cookies with a Cardamom Coconut Dark Chocolate Ganache
I whipped up these cookies today for a bake-off at work, and they're my new favorite snack! The fragrant, aromatic flavor of cardamom is the main character, and the wholesome crumb from the oat flour and the indulgent coconut dark chocolate ganache pairing take these cookies to the next level! Perfect for a holiday snack plate, cozy afternoon tea, or a little post-dinner indulgence, these little cookies are super versatile, and you should definitely give them a try!
Ingredients
Makes 24 small cookies
For the cookies:
- 1/3 cup coconut oil, melted
- 3 tsp freshly ground cardamom *
- 1/3 cup powdered sugar
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp flax seed powder, mixed with 2 tbsp warm water
- 3/4 cup aata, or stone-ground wheat flour **
- 1/2 cup oat flour, finely ground
- 1/2 cup oat flour, coarsely ground
- 1 tsp baking powder
- 1/4 tsp salt
For the ganache:
- 4 squares of the Trader Joe's Pound Plus 72% Cacao Dark Chocolate, or your preferred dark chocolate
- 4 tbsp coconut cream
- 1/2 tsp freshly ground cardamom
For the topping:
- a few pinches of flaky sea salt
Directions
- Preheat your oven to 375°F.
- In a mixing bowl, combine the melted coconut oil, freshly ground cardamom, powdered sugar, vanilla extract, white vinegar, salt, and flax seed mixture.
- Fold in the baking powder, aata, and oat flour until the dough comes together in a medium-wet sand-like texture.
- Form the dough into small cookie discs (2" to 2 1/2" in diameter, 1/4" tall) and spread out on a parchment paper-linked baking sheet.
- Transfer to the oven and bake for about 10-12 minutes, or until the bottoms of the cookies are slightly golden brown.
- While the cookies bake, melt down the chocolate in a double-boiler or just in a bowl in the microwave.***
- Stir in the freshly ground cardamom powder and coconut cream until it melts in and incorporates. The mixture should be glossy. Set aside.
- Once the cookies are out of the oven and cooled down enough to handle, dip the top of each cookie into the liquid ganache mixture, and set face-up to cool on a metal cooling rack.
- Sprinkle the tops of the cookies with some flaky sea salt, and serve! You can store these in an airtight container as well up to a week.
* Peel the cardamom pods, and use a mortar and pestle to grind down the cardamom seeds. You can save the peels to steep in some hot water for a lightly scented cardamom tea.
** You can try to use all-purpose flour as well, but I used aata for a slightly healthier cookie!
*** If you use the microwave, make sure you stir the chocolate as it melts in 30 second intervals, so it doesn't burn or melt unevenly.
