Cardamom Vanilla Breakfast Cookies

I must admit it has taken me a long time to get on board with cardamom in baked goods.  I know it’s trendy and hip, but for some reason I just couldn’t get past the idea that it only belonged in Indian cuisine.  I finally came around when I saw a recipe for Pistachio Golden Raisin Cookies with Cardamom in Amy Chapin’s At Home in the Whole Foods Kitchen.  Since everything I have tried from her cookbook has been outstanding, she has earned my trust completely.  I played around with her recipe a bit and have come up with these breakfast cookies.  These are filled with all sorts of breakfast-worthy ingredients- oats, almond meal, banana,  golden raisins, and chopped walnuts.  The warm flavors of cardamom and vanilla truly are pleasant and not at all overpowering.  I have incredible self-discipline when it comes to sweets, but even I couldn’t eat just one of these.  Feels so good to have ventured out of my usual baking flavors to try something new.

Cardamom Vanilla Breakfast Cookies

• Yield: 16-18 cookies

Ingredients

• 2 cups old-fashioned oats
• 1 cup white whole wheat flour
• 1 cup almond meal
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cardamom
• 1/2 teaspoon fine grain sea salt
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1/3 cup + 1 tablespoon mashed banana, about 1 medium banana
• 1 large egg
• 1 tablespoon vanilla
• 1/2 cup golden raisins
• 1/2 cup walnuts, coarsely chopped

Instructions

1. Preheat oven to 350. Line 2 large baking sheets with parchment paper.
2. In a large mixing bowl, whisk together the oats, flours, baking powder, baking soda, cardamom, and salt.
3. In a medium bowl, whisk together the coconut oil, maple syrup, banana, egg, and vanilla.
4. Pour wet ingredients into dry ingredients and stir together with a wooden spoon until just combined. Stir in raisins and walnuts, being careful not to overmix.
5. Scoop about 1/4 cup of batter at a time onto a baking sheet and use palm of hand to flatten to about 1/2-inch. Bake 12-15 minutes, rotating pans halfway through, until edges turn slightly golden. Cool for a few minutes on baking sheet and gently transfer to a wire rack to cool completely. Store in an airtight container at room temperature or in the refrigerator.

Notes

inspired by At Home in the Whole Foods Kitchen