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.
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.
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
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
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.
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!Share on Facebook