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.
- 2 cups old-fashioned oats
- 1 cup white whole wheat flour
- 1 cup almond meal
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cardamom
- ½ teaspoon fine grain sea salt
- ½ cup coconut oil, melted
- ½ cup maple syrup
- ⅓ cup + 1 tablespoon mashed banana, about 1 medium banana
- 1 large egg
- 1 tablespoon vanilla
- ½ cup golden raisins
- ½ cup walnuts, coarsely chopped
- Preheat oven to 350. Line 2 large baking sheets with parchment paper.
- In a large mixing bowl, whisk together the oats, flours, baking powder, baking soda, cardamom, and salt.
- In a medium bowl, whisk together the coconut oil, maple syrup, banana, egg, and vanilla.
- 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.
- Scoop about ¼ cup of batter at a time onto a baking sheet and use palm of hand to flatten to about ½-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.
Thea @ Baking Magique says
Cardamom is an essential spice in Scandinavian baking. You can add it to pretty much any Swedish, cake, cookie or sweet bread and it’ll be 10 times tastier! I love cardamom and use it in so many of my recipes… These cookies look great!
Emily says
Thanks, Thea! I can’t believe how long it took me to finally start using it. Going to have to look into more Swedish baking now. 🙂
Thalia @ butter and brioche says
I wouldn’t mind having one of these breakfast cookies tomorrow morning.. definitely need to whip up a batch. Love your photography of them too!
Regrin says
Hey, just to check. Is it 1/2 cup of coconut oil? These sounds delicious, and might just break me out of my chocolate habit 😉
Emily says
Oops, yes, 1/2 cup coconut oil. Thanks for catching that!
Ellen Blaufox says
I made these and I can not stop eating them ! They are incredible. Plus, I feel light, satisfied and all around GOOD after eating them. Not a guilty pleasure. Just a pleasure.
Emily says
Aw this makes me so happy. 🙂 Thanks so much, Ellen!