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Ultimate Coconut Cardamom Spice Cookies

What you need: 

Dry Ingredients:
2 cups of flour (of preference, I used dark rye)
1/3 cup of coconut
1 teaspoon cinnamon
2 teaspoon ground cardamom powder
1 teaspoon baking soda
2 teaspoons powdered egg substitute, dry
Wet Ingredients:
1/4 cup of coconut oil (can use other oil too, but coconut is best)
1/2 cup of sugar
1/3 of a can of coconut milk (about 1/3 - 1/2 a cup, give or take) (use all the thick
coconut milk at the top, don’t shake can)
1/3 cup of maple syrup
optional - chopped dates and almonds are also good in this recipe

What you do: 

Preheat oven to 300 degrees and grease a cookie sheet lightly.
Mix dry ingredients in a bowl, set aside.
Mix wet ingredients, starting with coconut oil and sugar, then maple syrup, and last coconut milk.
Add wet to dry, mix well. Mixture will be almost like a shortbread dough.
Roll into tiny balls to make about 3 inch diameter cookies, 1/2 an inch thick.
Bake for about 12 minutes, keep an eye on them, taking out when they’re just slightly golden at very edges.
Enjoy with a hot cup of Indian chai!! (or beverage of choice).

Preparation Time: 
Cooking Time: 
Recipe Category: 


I liked them. I love cardamom and they weren't too sweet -- just right. Coconut and the oil has been shown to prevent alzheimer's (medium chain fatty acids are readily used by the brain as "food"), kill fungus like yeast, and has even been used by people with aids to help them with their health. So if you're going to eat cookies, might as well eat coconut! I used fine whole wheat flour and ground flax for egg replacer. The coconut oil, unless your living space is pretty warm, is solid. So I gently heated it in a sauce pan until melted and added the sugar to it and mixed. Then I added the rest of the wet ingredients. I slowly drizzled it into the dry ingredients as I stirred to get good mixing going on. If you like cookies that look uneven, work with it while kind of warm; otherwise, if you want to roll into uniform balls, put it in frig until it stiffens a bit, which makes it easier to work with. I thought the baking soda dominated the flavors too much, which I didn't like; I will try baking powder next time. It makes about 1.5 doz, depending on how big the cookies are. Also, I baked them much longer, like 20-25 mins. If you slightly underbake them, they're cakey; if you brown them more, they're kind of like biscotti. They get crunchy as they cool so don't worry if they come out of the oven kind of soft. You might have to experiment to find the level of doneness you want.


These are delicious! They have a light texture, a little like muffins, and are delicately spiced and not too sweet. I'll definitely make these again.

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