Last night we had our neighbors over for dinner. After a full spread of vegan Indian food, we topped off the evening with a cup of tea and these delightful cookies.
We went slightly overboard on the menu for four people – samosas, roti, three. different. chutneys!, palak tofu, dal, chai, AND these cookies – but our neighbors prepared a wonderful Rosh Hashanah dinner for us at their place a few months ago, and we really wanted to do the same when we had them over to our place.
Everything we prepared was pretty tasty, but our favorite was still Vegan Richa’s Palak Tofu, which has become a total staple in our house. These cookies are from Vegan Richa as well, and it’s looking like they’re going to be on the regular rotation too!
I’ve always liked cardamom, but after our trip to Stockholm last year I’ve been absolutely *obsessed*, so these really hit the spot for me. They’re great with a cup of tea, coffee, or, fast forward a few months, even eggnog! Between the four of us we put down most of a batch, so be careful with these! 😀
- 1/2 cup raw sugar
- 1/8 tsp salt
- 2 Tbsp vegetable oil or melted [vegan] butter
- 1 Tbsp safflower oil
- 2 Tbsp [vegan] yogurt
- 1 tsp vanilla extract optional
- 1/2 cup + 2 Tbsp unbleached white flour
- 3 Tbsp semolina flour
- 3 Tbsp finely ground raw pistachio
- 2 tsp chickpea flour
- 1/8 tsp baking soda
- seeds from 1 cardamom pod crushed (about 1/4 tsp)
- 1/8 tsp ground nutmeg
- Pistachios for garnish
Preheat oven to 345 and line a pan with parchment or silpat.
In a mixing bowl, combine sugar, salt, oils, yogurt, and vanilla. In a medium bowl, combine flours, ground pistachio, baking soda, nutmeg, and cardamom. Gradually add dry ingredients to wet, and mix until a soft dough forms.
Roll dough into 1" balls and place on the baking sheet. Press nuts into the center, slightly flattening the dough ball.
Bake 10-12 minutes or until the cookies are set and barely golden.
Adapted from Vegan Richa's Indian Kitchen.