Eggless almond cardamom cookie recipe – a quick and easy cookie recipe that’s so easy to bake and tastes a bit like nankhatai.
The flavour of the cardamom complements brilliantly with the buttery cookies and the almond flakes generously thrown in.
Before I baked these gorgeous banana oatmeal chocolate chip cookies, these almond cookies were my favourite to bake for friends while visiting them or as a hostess gift.
These cookies are crunchy and relatively sweet so you can definitely decrease the amount of sugar by a bit. I have also tried this cookie recipe with half plain flour and half almond flour. Reduce butter a bit and the cookies are really delicious – a bit more chewy in texture than the original eggless almond cardamom cookie recipe below.
The cookies keep well in an airtight container at room temperature for 3-4 days. They also pack and travel well if you need to pack them in lunch boxes or for a picnic.
The cardamom lends an amazing flavour and the family I baked this for loved it!
See all cookie recipes here.
Eggless Almond Cardamom Cookie
- 1.5 cups whole wheat flour / atta3/4 cup sugar powder coarsely if using regular white sugar1/4 teaspoon salt1/2 cup sliced almonds3/4 tsp green cardamom seed coarsely powdered3/4 cup unsalted butter, softened to room temperature2-3 tablespoons of milk (only if you need it)
- 1. Pre-heat oven to 360F / 180C. Click here to see how to preheat an oven.
- 2. In a bowl, mix the flour, sugar, salt, sliced almonds and cardamom powder well.3. Next add soft butter (and milk if needed) to the flour mixture to make dough. Dough should be very soft.
- 4. Divide the dough into about 32 equal parts and make them into balls.
- 5. Press each ball between your palms lightly; every piece should be about 1/2” in thickness.
- 6. Place the dough balls on an non-greased cookie sheet or parchment paper about an inch apart.
- 7. Bake the cookies for about 18 minutes or until cookies are lightly gold brown. After they become lightly golden brown remove the cookie sheet from the oven.
- 8. Let the cookies cool down for two to three minutes before taking them off the cookie sheet.
- 9. Store in airtight containers for up to a week.
- Make sure that the butter is completely soft and at room temperature, otherwise you will get crumbly dough when you mix and end up adding more milk than necessary, which will make the baked cookies more crackly and hard.
- I made 1.5 times the original recipe and got 30 medium-sized cookies
- You can lessen the amount of sugar a bit if you’d like, they will still turn out sweet enough I feel. That will make them perfect with coffee/tea.
- The flavour of the cardamom is amazing so don’t hold back on them.
Step by Step Almond Cardamom Cookie Recipe
1. Pre-heat oven to 360F / 180C
In a bowl, mix the flour, sugar, salt, sliced almonds and cardamom powder well
3. Next, add soft butter (and milk if needed) to the flour mixture to make dough. Dough should be very soft.
4. Divide the dough into about 32 equal parts and make them into balls. Press each ball between your palms lightly; every piece should be about 1/2” in thickness.
Place the dough balls on an non-greased cookie sheet or parchment paper about an inch apart.
5. Bake the cookies for about 18 minutes or until cookies are lightly gold brown. After they become lightly golden brown remove the cookie sheet from the oven.
Let the cookies cool down for two to three minutes before taking them off the cookie sheet.
Have been looking for a whole wheat cookie (basically a healthy option) for quite sometime. Made this yesterday night. Came out really well. Was enjoyed by the whole family. It sure is going to be a part of my regular baking.
Substituting half the butter with milk also works well. I used chapati flour. Only the cookies didn't spread out as much.
Thank you for the recipe, Nags. The people I made these for were very happy.
Thanks for the tip 🙂 I will try them that way the next time since most people i bake these almond cookies for complain of too much butter (after eating 4 in one go!)
I just made these cookies, they are so quick to make!!! i loved them and am going to make them often…
i also made a batch of cookies by replacing cardamom powder by vanilla powder, though they too were good, the ones with cardamom are far better 🙂
Thanks for sharing…
wow such easy and delightful recipe. it will be perfect for my veg-friends on xmas party. thanks for sharing 🙂
i hope the cookies won't burn on ungreased butter paper
and i use an otg(the one with rods) so is the 180 degree temp ok or should i reduce it to 150
i am not sure how to make cookies in an otg surbhi. you'll have to try and see, i'm afraid
where did you buy the cardamom? 🙂
i am from kerala, the land of cardamom 🙂 i buy back packets of it when i go home on vacation. depending on where you live, there are different ways to acquire them. try online.
I love your recipe very much because it is much simpler I have ever seen or heard and I will certainly give a try to it. Thanks for the simplicity.
so glad you liked it!! these eggless cookies ARE delicious, i have made multiple batches after this first time 🙂