Garam Masala Cookies

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Indian cuisine is one of my favorites because of the many warming spices used in their savory dishes.  I also love that there are so many different types of Indian vegetable dishes to choose from that are delicious and satisfying.  My husband enjoys Indian food, too.  He also loves having a cookie for his after-dinner dessert.  To change things up a bit and make things a little more exciting, I decided to mix the two together. I created an Indian-spiced cookie recipe that has a lot of texture, is oil-free, and low in fat and contains no refined sugar.

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My spice of choice in this recipe is garam masala.  In Hindi, “garam” means hot and “masala” means spices.  In Indian cuisine, garam masala is a blend of ground spices.  A typical Indian garam masala mix contains cinnamon, cloves, black and white peppercorns, turmeric, black and white cumin seeds, and black, brown, and green cardamom.  As you can imagine, the spice mix is pretty intense but in a very pleasant and beautiful way.

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When you throw garam masala into an oatmeal raisin and chocolate chip cookie with pistachios, you get a chewy, sweet and almost savory and umami cookie.  I hope you try it and enjoy it!

 

This cookie recipe was inspired by ingredients that Vitacost.com kindly sent to me. Click on the ingredient links to purchase the same ingredients I used to make my garam masala cookies. Click here for Vitacost.com savings.

 

Garam Masala Cookies

Time: 25 minutes

Makes 16 cookies

V, GF, DF, SF, CF

 

Ingredients

Wet:

½ Tbsp flax meal

1 ½ Tbsp filtered water

¼ cup unsweetened applesauce 

1Tbsp almond butter

1 tsp vanilla extract

1/3 cup plus 1 Tbsp coconut sugar

 

Dry:

2/3 cup rolled oats (gluten-free)

2/3 cup oat flour (gluten-free)

½ tsp baking powder

½ tsp baking soda

1/8 tsp xanthan gum, optional*

1/8 tsp fine sea salt

1 1/4 tsp garam masala

¼ tsp raw pistachios, roughly chopped

1/3 cup semi-sweet vegan chocolate chips

1/3 cup golden raisins

Please note: **the cookie will be less crumbly with the xanthan gum. If you don’t want to use it, feel free to omit it.

 

Directions

1. Preheat the oven to 350F degrees.

2. In a small bowl, mix together the wet ingredients.  Set aside.

3. In a medium-large bowl, combine the dry ingredients and mix.

4. Add the wet ingredients to the dry ingredients and mix thoroughly to combine.

5. Fold in the pistachios, chocolate chips, and golden raisins.

6. Scoop out the cookies onto a half sheet pan, lined with parchment paper or a silpat mat, using a 1-ounce ice cream scoop or by measuring out 2 Tbsp balls. Flatten the tops of the cookies with your hand or a spatula.

7. Bake for 10-12 minutes or until golden. Allow them to sit on the half sheet pan for at least 2 minutes before transferring them to a wire rack to cool.

8. Once cooled, store them in an airtight container.  Enjoy!

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Peyman’s Chocolate Chip Cookies

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This recipe is dedicated to my husband, Peyman (Pay-mon).  He has simple taste when it comes to cookies.  He doesn’t like cinnamon and he doesn’t want a cookie tainted with chai rooibos.  Lately, I’ve been trying other peoples’ recipes.  He hasn’t liked any of them.  For some reason, a lot of vegans like to add cinnamon to their chocolate.  I don’t happen to love the combo either… well,only with my chocolate chai cookies.  Anyway, since Peyman’s been a good sport for the last few weeks with my recipe testing, I made him a treat today: simple chocolate chip cookies.  Nothing warms my heart more than seeing him happy after eating a vegan, gluten-free cookie. :)

Here’s the recipe.  And just a note, don’t be fooled by the dough– it won’t taste good until cooked, and once cooked, I’ve got to warn you, you may be hooked! Enjoy!

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Chocolate Chip Cookies – Vegan and Gluten-free!

Servings: 24

Time: 40 minutes

Brief: These fluffy and chewy chocolate chip cookies are grain-free, easy to make, and so good!

Diet: V, GF, GFV, DF, SF, NF

 

Ingredients

1/2 cup coconut oil

2 tsp vanilla

1/3 cup lukewarm filtered water

1 cup coconut palm sugar

1/4 tsp sea salt

2 cups garbanzo bean flour

2 tsp baking powder

1 cup semi-sweet chocolate chips

Note: I like using Chocolate Dream dairy/gluten/soy-free semi-sweet baking chips

 

Directions

1. Preheat oven to 350 degrees F.

2. In a medium-sized bowl, mix together the coconut oil, vanilla, filtered water, coconut palm sugar, and sea salt.

3. In a small bowl, combine the garbanzo bean flour and baking powder and mix well.

4. Add the dry ingredients to wet ingredients and stir to combine.

5. Fold in the chocolate chips.  Chill the batter in the refrigerator for about 7 minutes prior to scooping. (The more loose your cookie batter is, the more they will spread when they bake).

6. Scoop 2-inch cookie balls onto a half sheet pan, lined with a Silpat mat or parchment paper and press down to flatten them with your hand or a rubber spatula just a bit. You should be able to fit 12 cookies onto a half sheet pan.

7. Bake until they start to just brown at the bottom, for 9-11 minutes, depending on how powerful your oven is.

8. Allow the cookies to rest of the half sheet pan for about 2-3 minutes besides transferring them to a cooling rack.

Note: This recipe makes 24 cookies total. Enjoy and remember, enjoy everything sweet in moderation!

 

 

 

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