eggless whole wheat cardamom cookies

I equate peonies with love because they’re the first blooms of summer. – Isaac Mizrahi

Finally, my peonies have bloomed! Years ago, we didn’t plant them in the most ideal location, and so, each year, ours are always late to shoot up soon after the last bit of snow has gone and likewise, late to bloom. This year, I was slightly more anxious waiting for them to bloom as I wanted to practice my photography skills (or lack of) with them. They are far too lovely to pass up such an opportunity. Since the only appropriate food I had conveniently available were these cardamom cookies, there is no uncertainty about which recipe this post will feature. Don’t get me wrong though, these are not just any ordinary cookies; they are made with whole wheat flour, contain no eggs and are flavoured with cardamom. I almost always have a jar of these in my pantry.whole wheat eggless cookies flavoured with cardamom | conifères et feuillus

Before I get to the recipe, here is a shot of just the peonies. Not bad for a newbie?

whole wheat eggless cookies flavoured with cardamom | conifères et feuillusHere’s another shot. I took this one at the farmer’s market this weekend. These peonies are a little sad looking, but even then, their beauty never escapes them, don’t you think?whole wheat eggless cookies flavoured with cardamom | conifères et feuillus

Whole Wheat Eggless Cardamom Cookies

  • 140 g  white whole wheat flour
  • 70 g  ghee
  • 74 g unrefined cane sugar
  • ¼ tsp baking powder
  • 3/4 tsp freshly ground cardamom
  • 56 g ± 1 tbsp milk
  • Almonds or pistachios to garnish
  1. Stir sugar and ghee to smooth creamy mixture in a bowl.
  2. Add dry ingredients and stir to get a homogeneous mixture.
  3. Add milk 1 tbsp at a time and knead by hand until a the dough forms a ball that holds together and does not crumble apart. It will not be sticky.
  4. Divide into 24 pieces. Roll each piece between your hands and slightly flatten.
  5. Bake at 390 °F for 12-15 min until golden brown.

8 thoughts on “eggless whole wheat cardamom cookies

    1. This is a perfect beginner’s recipe! Let me know how it turns out. As for the broccoli and coloured capsicum dish…. I can think of a nice quiche that I make often. I will try to post this soon! Have a super day!

      Liked by 1 person

    1. Hello dear, so sorry to hear this. I am certain it`s my fault in using ‘1 cup’ as a measurement. For cookies such as these and baking in general, it is always best to measure by weight. Unfortunately, this is one of my earlier recipes when I thought using cups was preferable. 1 cup of flour can weigh anywhere between 125-145 g… and this will make a huge difference in these cookies. I will update my recipe with grams by the end of this week. Do you live in Canada by any chance? I would love to send you a box of these cookies!


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