Notes: I call the spices (cardamom, cinnamon, allspice, and nutmeg) my “secret ingredient” because they’re what take these cookies from “These taste good!” to “WOW!! What’s in these cookies?? I can’t stop eating them!!” (To quote my family!) For that reason, I do not recommend substituting or omitting any of the spices. They make these cookies truly phenomenal!
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
Oat flour will also work, but be extra careful when measuring it!
For the gluten-free option, I recommend the following: ¼ cup (30g)
millet flour, ¼ cup (30g)
tapioca flour, 3 tablespoons (21g)
coconut flour, and ½ teaspoon
xanthan gum. Many store-bought gluten-free flour blends (like
this one!) will work as well, if measured
like this.
It’s extremely important to measure the flour correctly, using
this method or a
kitchen scale. (← That’s the one I own and love!) Too much flour will make your cookies turn out cakey or dry, instead of soft and chewy.
Any milk may be substituted for the unsweetened cashew milk.
Light brown sugar may be substituted for the coconut sugar.
For a “clean eating” option, substitute chopped dark chocolate or chocolate chips in place of the white chocolate chips.
Any nuts may be substituted for the pistachios.
For a vegan version, use the coconut oil (or Earth Balance sticks, my favorite!) and
vegan-friendly white chocolate chips.
This recipe is easily doubled!
{gluten-free, clean eating option, vegan option, low fat}