Peach ice cream is perfectly fine on it’s own. But it’s even better when scooped on top of warm cardamom cookies. I’d been thinking about this pair for a week before I served it. It was fantastic – a spicy and sweet match made in heaven. And these cookies could not be more fail proof!
Ingredients
- 2 1/4 cup all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/4 cup agave nectar
- 1/4 cup molasses
- 2 egg whites
Directions
- Combine the flour, baking soda, cardamom, cinnamon, ginger, and salt in a medium bowl and set aside.
- In a large bowl, whisk together the vegetable oil, agave nectar, and molasses.
- In a small bowl, whisk the egg whites until foamy and combine with the wet ingredients in the large bowl.
- Add one third of the flour and gently fold into the mixture. Continue with the remaining flour in two batches, occasionally scraping bowl with rubber spatula.
- Refrigerate dough for at least an hour and once you are ready to bake, preheat the oven to 350 degrees.
- Shape dough by level teaspoonfuls into ball and place them 2-inches apart on ungreased cookie sheets.
- Bake for 12 – 15 minutes and let cool slightly.
- Remove cookies to wire racks to continue cooling.
Notes: I love cardamom, so I use two teaspoons. But I kept the recipe at one because some people aren’t crazy for it like I am. These cookies also freeze really well for at least three months.
What you’ll need: A small bowl, a medium bowl, a large bowl, and a cookie sheet or two.
What you want to know: One cookie has 80 calories, 4 grams of fat, no fiber, and is 2 WW points.
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