Good morning, everyone!
In my previous post, I introduced my 4-Ingredient Grain-Free, Vegan Shortbread, along with a promise: that I would share my favorite variation in a subsequent post.
So without further delay, allow me to introduce you to my favorite cookie of the season: Cardamom, Lime & Coconut Shortbread!
Like my original recipe, this variation is naturally;
*Grain-Free (made with chickpea flour)
*Vegan (dairy-free & egg-free)
*Super simple to make
This is a celebration of my love for shortbread and exotic flavors, all rolled up in one delectable cookie!
The coconut for the cookie is subtle, and comes from using unrefined virgin coconut oil. I am participating in the TresOmega Organics for Life Recipe Challenge, so I used their Unrefined Virgin Coconut Oil. If you are not a fan of coconut flavors, simply use refined coconut oil (it has no scent at all).
The other additions are simple, yet spectacular:
(3) Indian Mukhwas (plus a drizzle of white chocolate to hold them in place)
Mukhwas are the colorful snacks often served as you leave an Indian restaurant (you may have noticed them in a small bowl on the counter, with a scoop). Mukhwas are a mix of aromatic spices (for example, fennel seeds and bits of cinnamon bark), to aid digestion, as well as colored sugar sprinkles and perhaps a few silver dragees. You can buy packets at Indian markets; I ordered this festive red blend directly from amazon.
To make the cookies, simply prepare the 4-Ingredient Shortbread Cookies with the additions of cardamom and finely grated lime zest to the dough. The trinity of coconut, lime and cardamom is out of this world!
Once the cookies are completely cooled, melt a small amount of white chocolate with a dab of the coconut oil. The latter adds another layer of subtle coconut flavor while also making it easier to create a fine drizzle with the white chocolate.
Drizzle one or two cookies at a time and immediately sprinkle with some of the mukhwas and a bit of lime zest. Work quickly, as the white chocolate-coconut oil drizzle sets up quickly, especially if your kitchen is cool.
I love gorgeous and festive decorations, especially when they are so easy!
Here’s my tip for making the lime zest extra-easy to apply: grate it several hours, or even up to a day, ahead of time, and keep it out at room temperature. The zest will dry out, making it easy as can be to sprinkle (sparingly) on the cookies!
To find out more about Tresomega products and where they are sold near you check out the links below. They are available for purchase at Tresomega.com, Sams.com, Amazon.com, and Walmart.com.
Making this recipe? I would love to see it!
Instagram: Tag @powerhungycamilla and hashtag #powerhungrycamilla
Facebook: Tag @powerhungyblog and hashtag #powerhungryblog
Twitter: Tag @camillacooks and hashtag #camillacooks
Grain-free, vegan shortbread cookies flavored with cardamom, lime and coconut! You will fall in love with these cookies!
- 1 cup TresOmega Virgin Cold-Pressed Coconut Oil, melted
- 3/4 cup organic cane sugar (see notes for options)
- 2 teaspoons vanilla extract
- 2 teaspoons finely grated lime zest
- 2 and 1/2 cups chickpea flour, sifted if lumpy
- 1 teaspoon ground cardamom
- 1/4 teaspoon fine sea salt
- 2 tablespoons organic white chocolate baking chips (vegan, if needed)
- 1/2 teaspoon TresOmega Virgin Cold-Pressed Coconut Oil
- 2 to 3 tablespoons red Indian Mukhwas (or small red candy sprinkles)
- 2 teaspoons finely grated lime zest
- COOKIES: Line a 9-inch square baking pan with wax paper, parchment paper, or plastic wrap.
- In a large bowl, stir the melted coconut oil, sugar, vanilla and lime zest until completely blended. Add the chickpea flour, cardamom salt, stirring until completely blended.
- Press dough evenly into prepared pan; use a second pan to firmly tamp down and smooth the dough. Place in freezer for 15 minutes until very firm.
- Preheat the oven to 300F. Line a baking sheet with parchment paper.
- Remove dough from pan using the liner. Place on a cutting board and cut into 32 rectangles (8×4) or desired shapes. Place half of the pieces on prepared baking sheet, spacing 2-inches apart (Place remaining dough into refrigerator).
- Bake in the preheated oven for 21 to 25 minutes until light golden brown and firm to the touch
- Remove from the oven and cool completely on the baking sheet.Repeat with remaining dough.
- In a small, heat-proof cup, melt the chocolate and coconut oil in the microwave (20 second intervals), Drizzle over cooled cookies (1 or 2 cookies at a time) and immediately sprinkle with mukhwas and lime zest for garnish.
Storage: Store the cookies in an airtight container at room temperature for 2 days (in a cool room; if it is hot, store in the refrigerator), the refrigerator for 1 week or the freezer for up to 6 months.
- Category: Dessert, Cookies
- Serving Size: 1 cookie
- Calories: 121
- Sugar: 5.7 g
- Sodium: 67 mg
- Fat: 8.1 g
- Saturated Fat: 7 g
- Carbohydrates: 9 g
- Fiber: 0.9 g
- Protein: 1.7 g
- Cholesterol: 0 mg