Ingredients
Dry Ingredients
- 2 cups old-fashioned rolled oats (190g, certified gluten-free if needed)
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon freshly crushed cardamom, plus more to taste
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- Pinch of black pepper
Wet Ingredients
- 2 tablespoons (16g) ground flaxseed meal
- 5 tablespoons water (for flax egg)
- 3/4 cup smooth creamy almond butter or cashew butter
- 1/2 cup (120 mL) pure maple syrup
- 1 1/2 teaspoons vanilla bean paste
Mix-Ins
- 1/3 cup (50g) hemp seeds
- 1/2 cup finely chopped dates (90-100g), or other dried fruit
- 1/3 cup shelled pistachios (45g), chopped
Instructions
- Prepare the flax eggs: Combine the ground flaxseed meal with 5 tablespoons of water in a small bowl. Stir well and let the mixture sit for 15 minutes until it gels and thickens, mimicking the binding properties of eggs.
- Preheat the oven: Set your oven to 350ºF (175ºC) and line two large baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Make the chai spice blend: In a small bowl, thoroughly mix the ground cinnamon, ginger, crushed cardamom, allspice, cloves, and a pinch of black pepper to create a fragrant and warm spice blend.
- Combine dry ingredients: In a large bowl, whisk together the oats, shredded coconut, baking powder, baking soda, sea salt, and the prepared chai spice blend, ensuring an even distribution of spices and leavening agents.
- Mix wet ingredients: In a separate medium bowl, combine the prepared flax eggs, creamy almond or cashew butter, pure maple syrup, and vanilla bean paste. Whisk the mixture until smooth and homogenous.
- Combine wet and dry mixtures: Pour the wet mixture into the bowl with the dry ingredients. Using a silicone spatula, fold and mix gently until a dough forms resembling cookie dough consistency. Carefully fold in the chopped dates, hemp seeds, and pistachios. Taste the dough and add additional crushed cardamom if desired for extra warmth.
- Chill the dough if sticky: If the dough feels too sticky to handle, especially in warm kitchens, refrigerate it for 10-15 minutes to firm up slightly for easier scooping and shaping.
- Shape the cookies: Using an ice cream scoop (around 3 tablespoons capacity) or by measuring 3 tablespoons of dough, place scoops onto the prepared baking sheets spaced about half an inch apart. Lightly flatten each cookie with your hands or the back of a fork to encourage even baking.
- Bake: Place the baking sheets in the preheated oven and bake for 17-20 minutes, or until the cookies are cooked through, slightly browned on the bottom, and chewy in texture.
- Cool and store: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. Then transfer them to a cooling rack. Store leftover cookies in an airtight container or resealable bag at room temperature for 2-3 days. Enjoy shortly after cooling as they hold together well and have a delightful chewy texture.
Notes
- To keep these cookies gluten-free, ensure your rolled oats are certified gluten-free.
- If the dough is too sticky, refrigerating helps manage the texture for easier handling.
- Dates can be substituted with raisins or other dried fruits according to preference.
- The spice blend can be adjusted to taste, especially the cardamom level, to suit your flavor preference.
- Store cookies at room temperature in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Fusion - Vegan
- Diet: Vegan, Gluten Free
