Cardamom is an essential spice in my kitchen.
It may not be party of your pantry staples, but I certainly always have it on hand.
It’s fragrant and aromatic, refreshing, yet comforting. And, believe it or not, it blends with a variety of other flavors to create interest and inspiration in recipes.
The other day, as I was swirling my wine picking up the secondary aromas, I swore the Pinot Noir was laced with cardamom.
Cardamom and violet, with blueberries on the forefront and chocolate on the finish.
And so I was inspired: Gluten-Free, Dairy-Free Chocolate Blueberry Cardamom Swirl Cookies.
Gluten-Free, Dairy-Free Chocolate Blueberry Cardamom Swirl Cookies
16 Tbs. vegan butter, room temperature
2 cups white sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
1 tsp. ground cardamom
1/2 tsp. sea salt
3 large eggs
2 cups Pamela’s Artisan Gluten-Free Flour
1 1/2 cups Dark Chocolate Freeze Dried Blueberries
1/2 cup unsweetened cocoa powder
Preheat the oven to 350 degrees.
Cream together the vegan butter and sugar until light and fluffy. Add the baking soda, baking powder, vanilla, cardamom, and salt. Beat again for a minute or two. Add the eggs and continue beating until super fluffy, about 3 more minutes. Add the flour and chocolate blueberries, mixing well. Fold in the cocoa powder, ever so slightly, so that “black and white” swirls remain.
Refrigerate the dough for 30 minutes.
Form 1″ sized balls on to parchment lined baking sheets and bake for 15 minutes. Remove from the oven and cool for 15 minutes until gobbling up for good!
