PART II: THE BEST VEGAN COOKIES EVER AKA GLUTEN FREE PISTACHIO AND CARDAMOM COOKIES (V+, CHF, GF)

 How to make gluten free pistachio and cardamom cookies - The Little Plantation

Hello all!  If you're here for the delicious, healthy and fun gluten free pistachio and cardamom cookies recipe, then please scroll down to the end of the blog post. You'll find the super easy vegan recipe there. If you're happy to read my musings on my dreams and wish list, then please read on and get to the recipe later.

When I started 2015 I put together a little 'wish list' for the blog, full of dreams, hopes and ambitions. One of these wishes was to have my recipe featured in a magazine. Initially, I was ambivalent about writing down this very personal dream on my blog for everyone to see – what if I failed and didn't get published? Wouldn't I look utterly silly? But, trusting in the power of positivity and affirmation I went for it and wrote it down. So what if I didn't succeed and never got featured? You live and learn, right? 

 How to make gluten free pistachio and cardamom cookies - The Little Plantation

A few weeks after that blog post went live, completely out of the blue, I was contacted by a magazine - a beautiful, stunning magazine at that - asking me to submit my recipes for their special white edition. Nervously and full of trepidation I did. And guess what? They accepted my submissions! Honestly, I can't tell you how proud and excited and happy I am to let you know that you can now find several of my recipes – including ones not featured on the blog yet – in Healthy Mama Magazine #pinchme. Please do show your support and check them out. You won't regret it ;)

 How to make gluten free pistachio and cardamom cookies - The Little Plantation

As for today's recipe....

What do you do if you have a recipe for the best vegan cookies ever? You create a gluten-free version of course ;). Personally I eat gluten and – as far as I'm aware – have never had a problem with it. However, I know that many of you eat a gluten-free diet for health reasons or simply because it makes you feel better to completely exclude gluten. 

After falling head over heels in love with the breakfast cookies I featured last week, I really wanted to be sure everyone had a chance to enjoy them. Therefore I went to work and created an equally stunning, scrumptious, gluten-free version. I am very happy with the results and I so hope you like them too.

Thanks for reading everyone and happy baking!

 How to make gluten free pistachio and cardamom cookies - The Little Plantation

PART II: THE BEST VEGAN COOKIES EVER AKA GLUTEN-FREE CARDAMOM AND PISTACHIO COOKIES (V+, ChF, GF)


Preparation Time: 25 - 30 minutes
Baking Time: 15 minutes
Makes: 24 cookies


Ingredients:

2 cups/200g millet flakes
1 cup/110g (organic) buckwheat flour
1 cup/80g (organic) almond meal
1/2tsp baking powder
1tsp ground cardamom
1/2 cup/75g melted (organic) extra virgin coconut oil
1/4 cup/60ml extra virgin olive oil
3/4 cup/180ml maple syrup
1tbs vanilla extract
1/2 tsp salt (I used this one)
zest of 1 (organic, unwaxed) orange
1/2 cup/60g of raisins
1/4 cup/60ml + 1/4 cup/60ml boiling water
a handful of crushed (organic) pistachio nuts to garnish

 How to make gluten free pistachio and cardamom cookies - The Little Plantation

Instructions:

Place all your ingredients on the kitchen counter.
Pre-heat the oven to 350F/180C.
With a wooden spoon, mix all the dry ingredients in a bowl (millet, buckwheat flour, almond meal, baking powder, cardamom, salt).

Melt the coconut oil.
In a separate bowl, mix together the wet ingredients (melted coconut oil, olive oil, maple syrup and vanilla extract). Add the grated orange.
Boil some water and pour 1/4 of a cup of water over the raisins. Let the raisins soak for about 5-10 minutes. Then drain the water away. 

In the interim, mix the dry and wet ingredients together, add the other 1/4 boiling water and let the mixture stand and firm up for 10 minutes.

In the mean time, prepare 1-2 baking trays with parchment paper.
Add the raisins to the cookie dough mixture. Combine and, using an ice-cream scoop (I used this one), scoop the cookie dough onto the prepared baking sheet. Flatten slightly with a fork and sprinkle the crushed the pistachio nuts on top.
Bake for 15 minutes or until golden brown around the edges.
That's all folks!

Looking for more gluten-free recipes. Just click here.

Like my last post, this recipe is adapted from one I found in Amy Chaplin's book – At Home In The Whole Food Kitchen.