Cardamom Cookies

Once a month, I attend the worst potluck ever: it is vegan, gluten-free, soy free, low glycemic index. There are some other food things going on as well, but we usually try to make sure it sticks to the big three (V, GF, SF). So I came up with these cookies for desert one night. I also wanted to experiment with teff flour, since it’s high in iron, and relatively high in protein. These cookies are delicious! I’m going to try to put a flax egg in next time since they’re a bit dry and crumbly, but they are definitely a win.

1/2 cup pecans
1/2 cup cashews
1/2 cup earth balance margarine
3 Tbsp agave nectar
1 tsp vanilla extract
1 cup teff flour
1 Tbsp ground cardamom
1/2 tsp salt

Grind the nuts in a food processor. Combine the margarine, nectar, and vanilla in a hand mixer until combined, then add the flour and cardamom, followed by the pecans. If you want to try the flax egg, put it in with the margarine. Heat the oven to 300 degrees, and bake for 25 minutes.

Enjoy when cool!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s