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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Chocolate Chai Cookies – Vegan and Gluten-free!

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Peyman loves his mom’s Persian cooking, and he especially loves her chocolate chip cookies.  Every week after our family dinners, his mom packs cookies for him.  As much as I love my mom-in-law and her cookies, they are not vegan or gluten-free and I am unable to enjoy them.   Consequently, I decided to create a gluten-free vegan chocolate chip cookie that is just as good as my mom-in-law’s.

In my search for a yummy recipe on Instagram, I came across a cookie that looked just like his mom’s, posted by @becauseyoureyoung.  The cookie’s reviews from her friends and co-workers were very positive.  I decided to give the recipe a try.

I do not love the raw batter’s taste or scent of garbanzo bean flour as they bake so I was pleasantly surprised by the outcome and couldn’t help myself from eating 3 cookies in one sitting!  Thank goodness for reviews.  These cookies are amazing!  They are basically chocolate chip cookies but with an Indian (East Asian) twist.

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I make these for my friends and family—they all love these cookies, even the pickiest of eaters!

I made a few slight adjustments to the recipe, but still, with the permission of @becauseyoureyoung, I will now share this recipe with you!  Hope you enjoy them as much as we do!

Please note:  they are addicting!  You can also reduce the sugar to ¾ cups plus 2 tbsp, if you’d like to cut down the sugar in this recipe.

 

Chocolate Chai Cookies – Vegan and Gluten-free!

Servings: 24

Time: 40 minutes

Brief: Chewy chocolate chai cookies are my favorite! They are grain-free, easy to make, and oh so good!

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

 

Ingredients

1/2 cup coconut oil

1 tsp vanilla

1/3 cup steeped chai rooibos tea*

1 cup coconut palm sugar

1/4 tsp sea salt

2 cups garbanzo bean flour

2 heaping tsp ground cinnamon

2 tsp baking powder

1 cup semi-sweet chocolate chips

Note:

*I use Yogi brand Chai Rooibos tea.

**I use Chocolate Dream dairy/gluten/soy-free semi-sweet baking chips

 

Directions

1. Preheat oven to 350 degrees F.

2. In boiling water, steep the chai rooibos tea for at least 3 minutes. Measure out 1/3 cup of tea.

3. In a medium-sized bowl, mix together the coconut oil, vanilla, tea, coconut palm sugar, and sea salt.

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

5. Add the dry ingredients to wet ingredients and stir well to combine.

6. 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).

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

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

9. Allow the cookies to rest on 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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