Eggless Almond Cardamom Cookie Recipe

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.

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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.

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Eggless Almond Cardamom Cookie

Nags

A buttery and flaky almond cardamom cookie recipe with no eggs. Perfect with tea or coffee or as a snack for your kids.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Course Cookies

Cuisine Indian

Servings 30 cookies

Ingredients

  

• 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)

Instructions

 

• 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.

Notes

• 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

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In a bowl, mix the flour, sugar, salt, sliced almonds and cardamom powder well

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3. Next, add soft butter (and milk if needed) to the flour mixture to make dough. Dough should be very soft.

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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.

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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.