Picture a cookie.
A vegan cookie.
A vegan, shortbread-esque cookie, delicately scented with orange and cardamom.
These cookies were the result of a weekend experiment gone terribly right. I woke up last Friday at the crack of dawn thanks to an uncomfortable night’s sleep (due in large part to the DOMS I was experiencing after trying a new workout routine) and felt the urge to fill the house with the smell of something wonderful.
While I’m no stranger to decadent baked goods – it’s no secret that I far prefer a wholesome, naturally sweetened and delicately spiced baked treat when I choose to indulge. A quick survey of the ingredients in my kitchen alluded to just that.
- ¼ cup of coconut oil, softened
- ¼ cup date paste
- 1 tsp vanilla extract
- 1 tbsp orange juice
- 1 tbsp orange zest
- ⅛ tsp salt
- ¼ tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground cardamom
- 1 cup + 2 tbsp gluten-free flour blend
- Preheat your oven to 176 C/350 F and line a large cookie sheet with baking parchment paper.
- Start by combining all the wet ingredients together using a mixer (or just a whisk and some elbow grease). First cream the coconut oil with the date paste until it forms one cohesive caramel coloured base, then add in the vanilla, orange juice and zest.
- Next in a large bowl, combine the flour, baking soda, salt and spices.
- Fold wet into dry and mix until you have a nice buttery looking dough that you can roll into a ball. Note that if the mix is too dry, you can add some more date paste or even maple syrup – whereas if it’s too sticky, try adding 1 tbsp of flour.
- Roll the dough into balls, then flatten out on a piece of baking paper and use your cookie cutter of choice to cut out shapes. Carefully transfer them to the cookie sheet and bake for no more than 14/15 minutes OR until the edges are just golden (careful not to burn).
- Allow to cool on a rack for at least 5 minutes then enjoy.
My first round baking these, I was a tad to wary and took them out before they crisped up properly, which made for a slightly denser cookie especially later on in the day – but when baked to perfection they are heavenly.
The orange and cardamom marry together beautifully, and I’m honestly shocked at how well my date paste held up as a sweetener – though if you prefer a sweeter cookie you may choose to use maple syrup instead.
Mother and man-friend approved, by the way. The latter ate the bulk of my batch, and commented on how moreish they were.
They are the perfect cookie to have with a tea or coffee – or even just good old non-dairy milk. Light and airy, and not too sweet, they made for an ideal mid-morning snack.
As for why gluten-free, the answer is why not! I am not coeliac, nor do I have any serious gluten intolerances (and I never claim to) – however I enjoy experimenting with all styles of baking, and personally feel better when I limit the amount of wheat I consume. That’s not to say that a basket of freshly baked roti or a slice of vegan cake don’t make their way to my plate every once in a while. As the old adage goes, everything in moderation. But anyways, I digress.
These cookies – make them!
Do you make your own date paste, or buy it? I live in the US, but not too far from at least one middle eastern grocery, if needed.
I make it myself by soaking dates in warm water then blending! It’s far easier.
Is this torture? Are you torturing me? 😛
I’ve been trying to avoid processed/high carb foods but I just might make an exception for this, since I am weak for both cardamom and shortbread. Thank you for the recipe!
A quick question, what do you think about replacing those 2 extra tbsp of GF flour mix with almond meal? I’ve found that when making shortbread-like cookies it can help add another dimension of flavor and enhance the texture a bit.
Hi Iris! Almond flour could work but I can’t vouch for it personally – do let me know how it works if you try it out!
Can you please tell me what kind of gluten free blend do you use?
Thank you
Hello Victoria – I use the Dove’s Farm blend which includes maize, tapioca, rice and buckwheat if I’m not mistaken.
Made this with oat flour and honey ( I know – not vegan, but I support honey and use it). They turned out really nicely! We will make again!
Sienna – so glad to hear it worked out a treat!
How much maple syrup would you use instead of date paste
My toddler and I just made these and they were wonderful and forgiving!
We used Bob’s Red Mill GF flour, and subbed the dates for 1/8 c maple syrup and the coconut oil for sunflower *since this is what we had on hand. It all turned out great!