These cardamom oatmeal cookies are a fun and very tasty afternoon snack, and take less than 30 minutes to come together! Cardamom and ginger give a nice hint of spice, while the pumpkin seeds add the all-important crunch. Perfect afternoon treat!
Who else loves cardamom?! I often feel that it is a little bit neglected in the spice rack, when it gives so much flavor and is a nice alternative to cinnamon. My cardamom apple fritters, cardamom apple crisp and cardamom overnight oats all make the most of this spice and are so tasty!
These cardamom cookies combine this spice with ginger for lots of flavor. They have the best crunch and are perfect as a healthy mid-afternoon snack. I think you'll be making them on repeat!
⭐ Why you'll love these cookies
- Perfect hint of spice: whether you're looking for a cookie for the holidays or special occasions, or just a mid-afternoon treat, these cookies have the best flavor.
- Easy to make: a very simple and quick recipe - ready in around 30 minutes!
- Gluten free cookie: these cookies are made without flour, and use oats instead. Using certified gluten free oats means they are suitable for that dietary requirement.
All the ingredients and their quantities are set out in the recipe card below.
These easy cardamom oat cookies use mostly pantry staples. Some pointers on a few of the ingredients:
- Oats and oat flour - the main ingredient of these, as the name suggests. See below for how to make oat flour. You want rolled oats rather than very fine quick-cook oats.
- Pumpkin seeds - for a good crunch!
- Cardamom - the main spice of these cookies, cardamom has a lovely spicy flavor that works perfectly with the oats and maple syrup.
- Ginger - a complement to the cardamom, the Simply Organic ground ginger root is good.
- Almond butter - this gives flavor but also helps to bind the cookie 'dough' together. See below for alternatives!
🥣 How to make oat flour
Oat flour is a great swap for regular plain flour for many cookie recipes. It keeps a recipe gluten-free (using suitable oats such as the Bob's Red Mill gluten-free oats), and scores as lower histamine for those with that dietary requirement.
However, don't think you need to buy expensive oat flour. Making your own is the easiest thing possible. Simply blend rolled oats (not fine oats) in a blender or Nutri-Bullet (which I use) and you will have oat flour to use in your recipes in the space of seconds.
📖 Swaps and variations
Adjust the amount of spice to preference. Love a spicy cookie? Add a pinch more cardamom or ginger!
Swap almond butter for another nut or seed butter. If almond butter doesn't work for you then perhaps macadamia nut butter would be a good option.
🔪 Step by step instructions
A very simple recipe, these cookies come together in no time. Perfect when you need a sweet treat but don't want to wait!
Make the flax egg by combining the milled flax and water and stirring well. Set aside to thicken.
Add all the dry ingredients to a bowl. Once the flax egg is ready, add to the bowl along with the maple syrup and almond butter. Stir very thoroughly so the mixture is all combined.
Wet your hands and then use a cookie scoop or spoon to scoop out enough 'dough' for the cookie. Pat or roll into your cookie shape and place on the baking tray. Repeat for all the mixture.
Bake in the oven, allow to cool and then enjoy!
💭 Recipe tips and notes
- I suggest using rolled oats rather than the very fine quick-cook oats that are more of a powder in consistency.
- Adjust the amount of spice to preference.
- Wet your hands before forming the cookies as it helps prevent the 'dough' from sticking to your hands.
- Keep a watch on the cookies in the last few minutes of cook time as they can turn and burn fast!
- Don't be tempted to pick them up before they have cooled as they may break apart. Leave to cool on a wire rack (move them carefully with a spatula) and they will harden into a cookie ready for your snack!
🍽 More tasty cookie recipes
Cardamom Oatmeal Cookies
For the flax 'egg'
- 1 tablespoon milled flaxseed
- 3 tablespoon water
- Preheat the oven to 190C / 375F and line a baking tray with parchment paper.
- Make the flax egg by combining the flax meal and water and stirring well. Set aside for ten minutes.
- Add all the dry ingredients to a bowl. Once the flax egg is ready, add to the bowl along with the maple syrup and almond butter. Stir very thoroughly.
- Wet your hands and then use a cookie scoop or spoon to scoop out enough 'dough' for the cookie. Roll between your hands and then place on the baking tray. Pat down to form a cookie shape. Repeat to get 6 cookies.
- Bake for 10-12 minutes. Check after 8 minutes for any signs of burning. They will still be quite moist, so transfer (carefully!) to a wire baking rack to cool. Then enjoy!
- I haven't tried it myself, but if you do not tolerate almond butter, then macadamia nut butter should work well.
- Adjust spice to taste, and add a touch more if you prefer a stronger taste.
- Wet your hands before you form the cookies as it makes it far easier (and less sticking to your hands!).
- Use gluten free oats if you have that dietary requirement.
- almond butter, as almonds score 1.
- ginger, which scores 1. There is a note stating 'small amounts are well tolerated'.
- flax isn't mentioned on the SIGHI list.
- cardamom has a note (in French) stating that some varieties may not be tolerated.