These cardamom oatmeal cookies are my new go-to healthy snack, and I hope they become that for you too! 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 flavour 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 flavour. They have the best crunch and are perfect as a healthy mid-afternoon snack. I think you will be making them on repeat!
Why you'll love these cookies
- Perfect hint of spice: whether you are looking for a cookie for the holidays or special occasions, or just a mid-afternoon treat, these cookies have the best flavour.
- 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.
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.
- Pumpkin seeds - for crunch, as well as being a good source of healthy fats, magnesium and zinc (Healthline). The Terrasoul organic pumpkin seeds are good.
- Cardamom - the main flavour of these cookies, cardamom has a lovely spicy flavour that works perfectly with the oats and maple syrup.
- Ginger - a complement to the cardamom, and full of reputed health benefits such as for nausea and migraine. The Simply Organic ground ginger root is good.
- Almond butter - this gives flavour but also helps to bind the cookie 'dough' together. See below for alternatives!
Make sure to see the recipe card below for the full list of ingredients and their quantities!
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, and then enjoy!
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.
Almond butter alternatives
Almonds are one of the 'debated' ingredients on a low histamine diet. Some of us are fine with them, others prefer to avoid or be nut-free altogether. The SIGHI list rates almonds as 1 on their list.
I haven't tried it myself, but if almond butter doesn't work for you then swapping it out for macadamia nut butter or pumpkin seed butter should work well as they have the same texture and consistency. Of course, using pumpkin seed butter will give you rather green cookies, but they will taste great so that's fine!
I like the Meridian pumpkin seed butter as it is organic and palm oil free.
More cookie recipes to try
Cardamom oatmeal cookies
- Blender or Nutri Bullet
For the flax 'egg'
- 1 tablespoon milled flaxseed
- 3 tablespoon water
- Preheat the oven to 190C 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 hands before you form the cookies as it makes it far easier (and less sticking to your hands!).
- 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.