Here I am presenting to you my favourite easy vegan cardamom snickerdoodle cookies. These cookies literally melt in your mouth, they are that soft! These cardamom snickerdoodle cookies are vegan, soy-free, palm oil-free, and can be made gluten-free too!
I have been making these cookies and it has been an audience favorite (on my instagram ) for some time now, so I highly recommend you all make it. It goes so well with a cup of tea or coffee. They are the perfect treat to share with friends and family!
For those of you wondering what substitutions to make, I have put together a list here because this recipe easily customizable. There is no excuse for not making it!
INGREDIENTS and SUBSTITUTIONS for these cookies
- Flour – I used regular all purpose flour here but you can also sub with a gluten-free flour mix.
- Cardamom – You may choose to use seeds of green cardamom pods or pre-ground cardamom.
- Sugar – The cookie is made with brown sugar. You can use any sugar you have available or even replace half of it with zero-cal sugar granules.
- Butter – I use vegan butter but I bet you can sub for a nut butter or any kind. I usually make cookies with tahini (for those with nut allergies) or peanut butter.
- Cinnamon – I used cinnamon powder to roll the cookie dough balls in. You can choose to use it or not.
Hoping you enjoy this recipe and please tag me on social media if you get to making it. I am always available on Instagram if you DM me. If you have any questions regarding this recipe, feel free to drop in a hi and ask away. Happy cookie-ing!!
MORE COOKIES FROM THE BLOG
- Tahini chocolate chip cookies
Cardamom Snickerdoodle Cookies (V)
Ingredients1x2x3x
Wet mixture:
- 1/2 cup (107 g) vegan butter, slightly softened
- 1/2 cup 100 g granulated sugar
- 1/4 cup 100 g brown sugar
- 2 tsp vanilla extract
- 2 tbsp plant milk
Dry mixture:
- 4-5 cardamom pods or 1 tsp ground cardamom
- 1+1/2 cup (204 g) all purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Cinnamon sugar coating:
- 1/4 cup (50 g) granulated sugar
- 2 tsp cinnamon
Instructions
- Preheat the oven to 180C/375F.
- Whisk together the vegan butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Add plant-based milk and vanilla extract. Cream once again.
- Take the cardamom pods and separate the pods from the shell. Grind them using a mortar and pestle and add that to the mix.
- Combine the dry mixture (flour, cinnamon, baking soda, and salt) in another bowl and add that to the wet mix. Stir together with a wooden spoon until everything is combined.
- Chill for 2-3 hours and then scoop out and roll the dough into desired size.
- Make the cinnamon sugar coating by combining granulated sugar and cinnamon in a plate. Coat each ball in the cinnamon sugar.
- Transfer cookie dough balls to a lined baking tray. Bake for 11-12 minutes or just until the edges start to firm up. Allow cookies to cool for 5 minutes on the baking sheet before enjoying.
Notes
This easy ‘Chickpea of the Sea’ Vegan Tuna Sandwich is healthy, high in protein, super delicious and sustainable for the environment! Seafood is a replacement everybody is looking for because it’s a very distinct taste that when attached to, is hard to wean yourself off of it. So this chickpea filling is a perfect replacement that mocks the taste of seafood and you are helping the sea life! Win-win!
Now, I’m not here to claim it’s going to taste EXACTLY like tuna. But, the addition of some crushed nori does add a sea flavour and is the key ingredient here.
The best part about this chickpea tuna is that it can be served in many ways than one!
- Spoon it out of the container (my personal favourite!)
- Stashed between two sourdough bread slices (easy and tasty lunch!)
- Added to a green salad to pimp it up.
- Use as a dip for fresh cut veggies like carrots, cucumbers, bell peppers etc.
- Use as a dip for nachos, crackers or flatbreads.
I am an absolute fan of this recipe and hope you all like it as much as I do too. It involved simple ingredients as mentioned in the next section.
INGREDIENTS + SUBSTITUTIONS
Here is everything you’ll need to make the best vegan tuna sandwich filling. I have added substitutes here and extra additions in the next section.
- Chickpeas – canned or freshly boiled (after soaking overnight)
- Onion s – Any variety works well here (red, green, scallion etc. Even shallots should go)
- Vegan yoghurt – This acts as a binder. You may sub with vegan mayo (is actually better but I didn’t have access to one, the day I made it), or even some hummus.
- Lemon juice – This gives it the perfect tang and balances out the flavour. You can sub for lime juice or a bit of apple cider vinegar.
- Salt + Garlic Powder – salt is important to bring out the flavours and garlic powder is a flavour booster
- Nori Sheets (crushed) – The perfect way to add the ‘sea flavour’. You can choose to not use it but it takes away the ‘sea flavour’. It will still taste great, so don’t worry.
Optional add-ins
Celery: Adds a nice crunch and texture profile to it)
Smoked paprika: Adds a smoky flavour to it.
Avocado: For a nice addition of healthy fats and creamy texture
Chia seeds or hemp seeds: For a healthy addition of omega-3 (to replicate the nutrition profile of tuna)
HOW TO STORE and MEAL PREP
- Refrigerator: Any leftovers can be refrigerated for up to 5 days, in a covered container.
- Meal prep: For meal prep, make a large batch of the tuna filling and store one-half in the freezer for up to a month. Use the rest in sandwiches, wraps or in a salad for a quick lunch during the week.
Please let me know if you give this recipe a try and share your creation with me on Instagram !
Have a great day 🙂
Feel free to check out my other easy and simple-to-make dishes:
- Beans Masala Sandwich
- Tofu Masala Sandwich
- Vegan Yoghurt Toast
Easy Vegan Tuna Sandwich (Chickpea of the Sea)
Ingredients1x2x3x
- 1 can chickpeas 200 g cooked
- 1/2 large lemon (juiced)
- 5 tbsp vegan yoghurt sub with vegan mayo or hummus
- 1 small onion
- 2 nori sheets
- 1 tsp garlic powder
- Salt (to taste)
For the sandwich
- 8 slices favourite bread
- Tomato
- Onion
- Lettuce
Instructions
- Drain and rinse chickpeas, place in medium size bowl and roughly mash chickpeas with the back of a fork or potato masher, until desired consistency (I prefer it a bit coarse). you may use a food processor if you desire.
- Add the rest of the ingredients and mix well.
- Build you sandwich with desired layers (you can refer to my sandwich for inspiration). Serve.
Notes
Nutrition
This palestinian eggplant fatteh is just what you need to make on days you want to make something flavourful but not time consuming. It has the perfect flavour and texture combination that is going to make you and your guests salivate! It can be served as a snack to share with family and friends or a complete meal in itself.
I made this Palestinian Eggplant Fatteh recently to pay homage to the lost souls in the sad war between Israel and Palestine. It’s can be easily made prepared vegan (if you skip out the meat) and the flavour and texture profile is so complex! The soft eggplant pieces with the tangy yoghurt and the crunchy pita chips makes the perfect combination! You are gonna love it!
How to prep the Eggplant Fatteh ahead of time:
- You can roast the eggplant and refrigerate in an airtight container. When its time to serve, heat them in the oven or microwave
- For the pita chips, you can roast them until crispy and store in a container at room temperature.
- The sauce can also be made ahead of time and stored in the fridge. You can adjust the consistency later with water or lemon juice.
- Layer the dish right before serving, do not layer it beforehand.
Layering the Eggplant Fatteh:
- First start with a cast iron skillet to roast the eggplant. You can use the same skillet to layer your fatteh.
- Then add the garlic-y yoghurt sauce on top of the eggplant.
- Finally arrange the pita chips, roasted chickpeas, parsel and drizzle some olive oil on top.
I hope you give this dish a go and tag me on socials if you do!
Vegan Palestinian Eggplant Fatteh
Ingredients1x2x3x
- 1 large eggplant sliced in cubes
- 1 tsp Salt
- 2-3 tbsp Extra virgin olive oil
- 1.5-2 cups plain yogurt
- Juice of 1/2 lemon
- 3 cloves of garlic
- 2-3 whole wheat pitas / pita chips I used Indian rotis which worked perfectly well too
- Chopped fresh parsely optional
Instructions
- Preheat the oven to 180C and bake the eggplant in a generous drizzle of olive oil and some salt.
- Cut up pita bread and toast them in the oven to make pita chips.
- In a separate bowl mix the yoghurt, minced garlic and lemon juice.
- When ready to serve, layer the yoghurt mix over the roasted eggplant, then the pita chips (you can also layer them on the bottom), top with roasted chickpeas and fresh parsley!
Cardamom Snickerdoodle Cookies (V)
Ingredients1x2x3x
Wet mixture:
- 1/2 cup (107 g) vegan butter, slightly softened
- 1/2 cup 100 g granulated sugar
- 1/4 cup 100 g brown sugar
- 2 tsp vanilla extract
- 2 tbsp plant milk
Dry mixture:
- 4-5 cardamom pods or 1 tsp ground cardamom
- 1+1/2 cup (204 g) all purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Cinnamon sugar coating:
- 1/4 cup (50 g) granulated sugar
- 2 tsp cinnamon
Instructions
- Preheat the oven to 180C/375F.
- Whisk together the vegan butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Add plant-based milk and vanilla extract. Cream once again.
- Take the cardamom pods and separate the pods from the shell. Grind them using a mortar and pestle and add that to the mix.
- Combine the dry mixture (flour, cinnamon, baking soda, and salt) in another bowl and add that to the wet mix. Stir together with a wooden spoon until everything is combined.
- Chill for 2-3 hours and then scoop out and roll the dough into desired size.
- Make the cinnamon sugar coating by combining granulated sugar and cinnamon in a plate. Coat each ball in the cinnamon sugar.
- Transfer cookie dough balls to a lined baking tray. Bake for 11-12 minutes or just until the edges start to firm up. Allow cookies to cool for 5 minutes on the baking sheet before enjoying.
