November 30, 2013
By Deb Kay, Contributing Chef
This recipe was inspired by the 30-Minute Vegan’s Taste of the East Cardamom Cookies. They taste like Mexican wedding cookies. Enjoy!
Makes 15-18 Cookies
½ cup shelled raw hazelnuts
½ cup raw unroasted cashews
½ cup vegan butter (Earth Balance is my favorite)
3 Tablespoons pure maple syrup
1 teaspoon vanilla extract
½ teaspoon lemon zest, optional
1 cup gluten free flour (Bob’s Red Mill GF baking mix is my favorite)
¼ teaspoon xanthan gum
1 Tablespoon cardamom
1 cup vegan powdered sugar
- Preheat oven to 300º F.
- Grind the hazelnuts and cashews in a food processor fitted with the S-blade for about 30 seconds or until fine.
- Using a stand mixer with the whisk attachment, a hand mixer, or by hand, whip the butter, maple syrup, vanilla extract, and lemon zest together for 1 to 2 minutes or until creamy and fluffy.
- Add the flour, Xanthan gum, and cardamom and stir well. Add the ground nuts and mix again. Form the batter into cookie-size balls, place them on a parchment-lined baking tray, and bake for 30 minutes.
- Let cool for 3-5 minutes and then roll them around in the powdered sugar while they are still warm.