So today is National Cookie Day - and I will say what my husband says to me every time I mention this type of "holiday". Who the hell makes up all these national days? And I don't know, but I do know that people take note of them, and they celebrate them. So I feel I must join in, at least for the holidays that celebrate desserts. And, today is one of them.
So, I have made a Cardamom Chocolate Chip Cookie that I think you're all going to love. Every time I make something with cardamom, the girls at the bake shop ask for more. So, I thought why not pair it with America's favorite cookie for this wonderful made up holiday. Not only that, but because it's National Cookie Day, I have made this recipe a recipe for everyone. This cookie is naturally vegan, and it can be made gluten free with one simple adjustment as well.
This is a really great recipe to have going into the holiday season. Impress your friends and family with an elevated version of everyone's favorite cookie. Plus a cookie that even the most allergy prone guests can enjoy! Get the recipe for these Cardamom Chocolate Chip Cookies below.
Cardamom Chocolate Chip Cookies
91 grams (1/4 cup plus 2 tablespoons plus 2 teaspoons) organic coconut spread
68 grams (1/4 cup plus 1 tablespoon) organic cane sugar
68 grams (1/4 cup plus 1 tablespoon) organic packed dark brown sugar
255 grams (2 cups) organic all purpose flour
3/4 teaspoon organic cardamom
1/2 teaspoon organic ground vanilla bean
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/3 cup plus 1 tablespoon organic unsweetened vanilla coconut milk
113 grams (heaping 3/4 cup) organic dark chocolate chunks
64 grams (1/2 cup) organic pecans
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment add the coconut spread, cane sugar, and dark brown sugar. Mix on low until combined and there are no chunks of coconut spread.
In a separate bowl, add the flour, cardamom, vanilla bean, baking soda, and sea salt and whisk together. Add the coconut milk to the sugar mixture, then add the flour mixture on top and mix on low until combined. Add the dark chocolate and pecans and mix until combined.
Using your hands, form the dough into 15 balls and place them on the prepared cookie sheets. Flatten slightly so they are about 2 1/2-inches in diameter.
Bake for 11 minutes or until golden brown around the edges. Allow to cool completely on the cookie sheets.
Store in an airtight container for up to 7 days.
Gluten Free - Replace the all purpose flour with 255 grams (1 2/3 cups) organic gluten free flour blend.
High Altitude – Bake at 375°F for 8 minutes or until golden brown around the edges.