A little unconventional maybe– but pretty delicious for a last minute pantry raid. What I like best about these cookies is their texture– they are thin and chewy and crispy all at once. The flavor is, well, flavorful!
Since Garam Masala varies— I cannot guarantee that your cookies will taste just like my photo. :) Mine was a blend of coriander, cardamom, black cumin, cinnamon, celery, black pepper, allspice, cloves and anise. Each one of those spices had a special place in these cookies. A touch of cocoa really tops them off. Spicy, sweet and kind of chocolatey- could you really ask for anything more?
Garam Masala Cookies
makes about 24 cookies
- 1 1/2 cups Granulated sugar
- 1 cup cold Vegan margarine- I used Earth Balance
- 2 tsp Baking powder
- 1 tsp Vanilla extract
- 2 tbsp Vinegar
- 1 tsp Xanthan gum
- 2 tsp Garam masala
- 1/4 cup Almond flour
- 1 cup Buckwheat flour
- 1/2 cup Sweet white rice flour
- Some cocoa powder for sprinkling on top of cookies
Preheat oven to 375 degrees. Cream together margarine and sugar. Add vanilla extract and baking powder, Garam Masala, and then stir in xanthan gum. Add vinegar and then gradually mix in all of the flours a little at a time until blended.
Using a tablespoon, scoop out round balls onto an ungreased cookie sheet and bake in preheated oven for about 10 minutes… or until the cookies have flattened. Make sure the cookies are round when they go on the sheet… they will flatten out on their own, and if too flat before baking, they may burn!
While they are still warm, sprinkle a touch of cocoa powder on each cookie.
Let cool completely before serving. Enjoy!!