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Vegan Blood Orange Cardamon Cookies

The sweetness of blood orange flavors mixes well with the warmth of the cardamon flavors in these iced Vegan Blood Orange Cardamon Cookies. They are soft, aromatic and delightfully sweet!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: allergy-friendly, blood orange, cardamon, chai cookies, vegan
Servings: 24 cookies

Ingredients

Cookies:

  • ¾ c non-dairy margarine, softened
  • 1 c granulated sugar
  • 1 tsp vanilla extract
  • ¼ c unsweetened applesauce
  • 1 tbsp blood orange zest
  • tsp blood orange juice
  • c all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 1 tsp ground cardamon

Icing:

  • 2 c powdered sugar
  • 3 tbsp blood orange juice
  • 2 tbsp non-dairy milk
  • ¼ tsp vanilla extract

Instructions

  • Preheat oven to 350° and line a cookie sheet with parchment paper.
  • Using a stand mixer with a paddle attachment, add the non-dairy margarine and sugar and cream together. Add the unsweetened applesauce, vanilla, blood orange zest and juice and mix until it is light and fluffy.
  • In a medium bowl, combine the flour, baking power, baking soda, salt and cardamon. Slowly add the flour mixture to the mixing bowl and beat on low for another 30 seconds, scraping the sides as you go along.
  • Use a small cookie scoop to scoop the dough into round balls and place on the cookie sheet making sure they are 2" apart. Bake for 9 to 11 minutes or until the edges are set. The center may still be gooey but will firm up as they cool. Allow the cookies to cool completely.
  • Make the icing while the cookies are cooling. Combine all the icing ingredients in a bowl and whisk until it is smooth. If it is too thick, add more non-dairy milk, 1 teaspoon at a time until you reach your desired consistency.
  • Drizzle the icing over your cooled cookies.

Notes

Notes: Regular orange juice can be substituted for the blood orange juice. Use 1 egg instead of the applesauce.
Cookies can be stored in an airtight container for up to 3 days or placed in the freezer.