Cardamom Oatmeal Cookies

Tanya Eisenwasser

Print Recipe

Soft oatmeal cookies with cardamom and ginger.

Prep 15 min

Cook 12 min

Serves 12

Gluten-freeDairy-freeVegan

Ingredients

• 1 cup gluten-free rolled oats
• 1/2 cup oat flour (or cassava flour)
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/4 teaspoon baking powder
• 1/4 teaspoon sea salt

Instructions

Prep

1. Preheat your oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Make the flax egg: Mix ground flaxseed with water in a small bowl and set aside for 10 minutes until it becomes gel-like.

Mix

1. In a large bowl, combine the oats, oat flour, cardamom, ginger, baking powder, and salt.
2. Add the melted coconut oil, maple syrup, and flax egg to the dry ingredients.
3. Stir until everything is well combined. The dough should hold together when pressed.

Shape and Bake

1. Scoop about 1 tablespoon of dough per cookie and roll into balls.
2. Place on the prepared baking sheet, spacing about 2 inches apart.
3. Flatten each ball slightly with your palm or the back of a spoon.
4. Bake for 10-12 minutes until the edges are lightly golden.
5. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Tips & Substitutions

• Make oat flour by blending rolled oats until fine. A blender or food processor works well. Or use cassava flour for a grain-free option.
• Use certified gluten-free oats. Regular oats are often cross-contaminated with wheat during processing.
• Some people tolerate cardamom better than cinnamon, but spice tolerance is individual. If you handle cinnamon fine, you can use 1/2 teaspoon instead.
• Ground flax goes rancid quickly. Use freshly ground or discard if it smells bitter. Store in the freezer to extend freshness.
• Swap the flax egg for 1 regular egg if you tolerate eggs. This gives a slightly chewier texture.

Why This Works

Oats. Naturally gluten-free (when certified) and generally well tolerated. They provide fiber and a chewy base for cookies without wheat-related concerns.

Coconut oil. A dairy-free fat that adds richness and helps bind the cookies. It's generally well tolerated for most people.

Cardamom. A warming spice that is generally well tolerated. Some people find it easier to tolerate than cinnamon, though spice tolerance is individual.

Maple syrup. A natural sweetener that is generally well tolerated in moderate amounts. It adds moisture and sweetness without refined sugar.

Storage

Best eaten fresh or frozen within 24 hours of baking. If freezing, do so as soon as the cookies cool completely. Thaw at room temperature when ready to eat. At room temperature, these keep for a day in an airtight container, but freshness is always best.

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